Christmas Spiced Gammon

Recipe and image courtesy of

An essential part of any festive feast, give this gammon recipe a try and enjoy the flavoursome, succulent meat.

  • 2.2kg unsmoked boneless gammon joint
  • 5 tbsps black treacle
  • 1 tsp whole black mustard seeds
  • 2 tsps allspice berries
  • Pinch whole mace
  • 2 fresh bay leaves
  • 1 tsp black peppercorns
  • Pared zest of 1 orange
  • 500ml bottle stout, such as Guinness
  • Handful whole cloves
  • 2 tsps English mustard powder
  • 4 tbsps demerara sugar
  • Place the gammon skin side down in a large saucepan. Add 4 tbsps of the treacle and the mustard seeds, allspice, mace, bay leaves, peppercorns and orange zest. Pour over all but 2 tbsps of the stout, then add enough cold water to cover the meat completely. Bring to a gentle simmer over a medium heat, skim off any scum from the surface, then cover and simmer gently for 1 ½ hours. Remove from the heat and leave to stand in the liquid for 30 minutes.
  • Preheat the oven to 200°C/Fan 180°C/Gas 6. Lift the ham out of the liquid, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud with cloves at each intersection. If necessary, cut a thin slice of ham from the base of the joint so that it sits without toppling over. Put the ham in a foil lined roasting tin just slightly larger than the joint.
  • Mix the reserved Guinness or stout with the remaining treacle, mustard powder and half of the demerara. Drizzle all over the fat. Bake for 20-25 minutes, basting and sprinkling with the remaining sugar twice during cooking, until the glaze is caramelised and bubbling. Allow to cool completely before serving.
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