Advertisement

Try this gluten-free glazed ham recipe, then check out our slow cooker gammon, roast gammon, baked ham and more Christmas ham recipes.

*This recipe is gluten-free according to industry standards

  • 1.8kg boneless gammon joint
  • 1 carrot
    roughly chopped
  • 1 stick celery
    roughly chopped
  • 4 cloves garlic
    bashed
  • 5cm piece cinnamon stick
  • 6 cloves
  • 50g dark brown sugar
  • 1 tbsp malt vinegar
  • 1 pear
    chopped

RHUBARB RELISH

  • 250g rhubarb
    chopped
  • 1 large onion
    finely chopped
  • 125ml cider vinegar
  • 300g demerara sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp chilli powder
  • 80g raisins

GLAZE

  • 1 orange
    zested and juiced
  • 4 cloves
  • 5cm piece cinnamon stick
  • 4 tbsp clover honey or runny honey
  • 2 sticks rhubarb
    roughly chopped
  • 250g caster sugar
  • 100ml rose wine

Nutrition: per serving

  • kcal585
  • fat15.9g
  • saturates5.3g
  • carbs76.4g
  • sugars75.4g
  • fibre2.5g
  • protein31.1g
  • salt4g

Method

  • step 1

    Put the gammon in a large pan with the carrot, celery, garlic, cinnamon stick, cloves, sugar and vinegar, and pour in enough cold water until the gammon is just covered. Bring to a boil, reduce the heat and simmer gently for 2½ hours.

  • step 2

    To make the relish, add everything to a large pan with 1/2 tsp salt and simmer for 1 hour or until reduced and fairly thick, stirring regularly as it may catch on the bottom of the pan. Cool to room temperature.

  • step 3

    Take the gammon off the heat and let it cool completely in the pan. Remove from the pan and remove the skin. Lightly score the fat.

  • step 4

    For the glaze, add everything to a pan and simmer for 5 minutes. Turn off the heat and allow to infuse for 30 minutes. Strain.

  • step 5

    Heat the oven to 200C/fan 180C/gas 6. Put the ham into a roasting tin, fat-side up, pour over the glaze and add the chopped pear. Bake for 1 hour, spooning the glaze over every 10-15 minutes, until golden brown and caramelised. Serve at room temperature with the relish, bread and butter.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement