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

Recipe tip: 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.

Ingredients

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

GLAZE

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

Method

  • 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.

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