Cook
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Put the gammon into a large saucepan that fits it snugly. Add the onion, orange wedges, bay, peppercorns and sliced ginger. Cover fully with cold water.
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For
12
M
I
Ham
Smoked gammon joint, see timings below
1
Onion, halved
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This drying step helps the glaze stick and caramelise evenly. | If it colours too quickly, loosely tent with foil for the final part. | Do not wrap tightly or the glaze will soften. | Tips for bigger hams (2 kg+): Always simmer first, never try to roast from raw; Do not increase oven temperature to chase colour; Use more glaze, but apply it thinner and in layers; Trust the thermometer, not the clock; Bigger joints benefit from a longer rest, up to 20 minutes. | Make-ahead advice: This ham is excellent cooked the day before; Cool uncovered for 30-40 minutes; Wrap tightly and refrigerate overnight; Serve cold or bring to room temperature; If reheating, do so gently at 160°C for 10-15 minutes.
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Laura G
a month ago
Really nice flavour and super simple to prepare and cook!
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Tyler
a month ago
Stoked you found it simple and tasty, Laura! 😊
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Nikhil A
2 months ago
I've cooked this twice this week. Great result each time. Thanks
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Tyler
2 months ago
Twice in a week? Nice one, Nikhil! Cheers! 👏🎉
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S
Steve B
2 months ago
A bit over done (sat at 73!) but nevermind it looks incredible ! And the glaze tastes great
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Tyler
2 months ago
Glad it still turned out looking incredible, Steve! Yeah, it can push over a little on the temp if you're not careful. Pulling it right before it hits 70°C would make sure it's just the right texture. Happy you enjoyed that glaze! Give it another shot - I know you'll nail it next time. ❤️
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Philip A
2 months ago
Full of flavour, loved it. I'll definitely make this again...
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Tyler
2 months ago
Awesome, Philip! Love the commitment.
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Cook
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Put the gammon into a large saucepan that fits it snugly. Add the onion, orange wedges, bay, peppercorns and sliced ginger. Cover fully with cold water.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
Ham
Smoked gammon joint, see timings below
1
Onion, halved
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This drying step helps the glaze stick and caramelise evenly. | If it colours too quickly, loosely tent with foil for the final part. | Do not wrap tightly or the glaze will soften. | Tips for bigger hams (2 kg+): Always simmer first, never try to roast from raw; Do not increase oven temperature to chase colour; Use more glaze, but apply it thinner and in layers; Trust the thermometer, not the clock; Bigger joints benefit from a longer rest, up to 20 minutes. | Make-ahead advice: This ham is excellent cooked the day before; Cool uncovered for 30-40 minutes; Wrap tightly and refrigerate overnight; Serve cold or bring to room temperature; If reheating, do so gently at 160°C for 10-15 minutes.
Only visible to you
Made it?
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Laura G
a month ago
Really nice flavour and super simple to prepare and cook!
Like
Reply
Cancel
Tyler
a month ago
Stoked you found it simple and tasty, Laura! 😊
Like
Reply
Cancel
Nikhil A
2 months ago
I've cooked this twice this week. Great result each time. Thanks
Like
Reply
Cancel
Tyler
2 months ago
Twice in a week? Nice one, Nikhil! Cheers! 👏🎉
Like
Reply
Cancel
S
Steve B
2 months ago
A bit over done (sat at 73!) but nevermind it looks incredible ! And the glaze tastes great
Like
Reply
Cancel
Tyler
2 months ago
Glad it still turned out looking incredible, Steve! Yeah, it can push over a little on the temp if you're not careful. Pulling it right before it hits 70°C would make sure it's just the right texture. Happy you enjoyed that glaze! Give it another shot - I know you'll nail it next time. ❤️
Like
Reply
Cancel
Philip A
2 months ago
Full of flavour, loved it. I'll definitely make this again...
Like
Reply
Cancel
Tyler
2 months ago
Awesome, Philip! Love the commitment.
Like
Reply
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