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


  • 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


  • 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


  • 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.


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