Best Ham Recipes and Gammon Recipes

Roast gammon in cider with brown sugar glaze

  • serves 8-10
  • Easy

Looking for a moreish ham recipe to impress your guests this Christmas? Try our cider-braised roast gammon with a sweet brown sugar glaze.


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

*This recipe is gluten-free according to industry standards

In this braised gammon recipe, a little of the cooking liquid becomes a deeply flavoured base for cooking butter beans and kale to serve on the side. The rest of the stock can be used to make a soup with the ham off-cuts, if you like.



  • boneless rolled gammon joint 3 kg
  • cider (we used Old Rosie) 1 litre, keeping 100ml for the glaze
  • bay leaves 2
  • black peppercorns 1 tbsp
  • onions 2, 1 quartered, 1 diced
  • carrots 2, halved
  • butter 1 tbsp
  • garlic 1 clove, crushed
  • kale 250g, washed and chopped
  • butter beans 2 x 600g jars (or 3 x 400g tins), drained and rinsed


  • soft brown sugar 4 tbsp
  • Dijon mustard 3 tbsp, plus 1 tsp for the beans


  • Step 1

    Put the gammon in a large pan, add the cider and top up with cold water to cover. Add the bay leaves, peppercorns, the quartered onion and carrots. Bring to a simmer, then cover and cook gently for 2 hours. Turn off the heat and leave to cool in the liquid.

  • Step 2

    Take the ham out of the liquid and remove the skin, leaving a good layer of fat. Strain the liquid and discard the solids.

  • Step 3

    Score the fat of the ham in a diamond pattern with a sharp knife.

  • Step 4

    Heat the oven to 180C/fan 160C/gas 4. Put the sugar and mustard in a small pan and add a good splash of cider. Heat gently until melted, then brush all over the ham. Bake for 30-40 minutes, basting with the glaze until golden.

  • Step 5

    While the ham is in the oven, cook the diced onion in a little butter until soft. Stir in the garlic and cook for a minute, then add 3 ladlefuls of the ham cooking liquid and the kale. Cook until the kale is tender then stir in the beans and another tsp of mustard. Season and cook until heated through. Serve with slices of gammon and extra mustard.

Nutritional Information

  • Kcals 632
  • Fat 28.7g
  • Saturates 9.8g
  • Carbs 26.9g
  • Sugars 13.5g
  • Fibre 5.2g
  • Protein 57.2g
  • Salt 6.8g