Listen, Christmas isn’t Christmas without a proper ham on the table. Not one of those sad, pre-sliced things from the supermarket that tastes like wet cardboard – I’m talking a glorious, glistening, smoky gammon joint with a fat cap so thick it’s practically begging to be glazed. This is my go-to recipe, handed down and tweaked over the years, and it’s stupidly simple but looks like you’ve spent all day slaving over it. Spoiler: you haven’t.
The secret? Gentle simmering with proper aromatics, then a sticky, mustardy, breadcrumb crust that turns golden and crunchy. It’s the ham that gets the “how the hell did you make this?” looks every single time.
Serves 8–12 (with leftovers for epic sandwiches)
Prep 15 mins | Cook 2–4 hours simmering + 15 mins baking
Cost about £1.50–£2 per person (depending on the joint)
Ingredients (Amazon affiliate links for the bits I always use – cheers for the support)
- 1 large smoked gammon joint (4–5kg ideally, with a good thick layer of fat – get it from the butcher)
- 6–8 bay leaves
- 1 tbsp juniper berries
- 1 tbsp black peppercorns
- 1 tbsp cloves (for studding)
- 4–5 tbsp Demerara sugar
- 1 egg yolk
- 2 heaped tsp English mustard powder (this one is the proper Colman’s)
- 100g fresh breadcrumbs (make your own or buy decent ones – none of that orange sawdust)
Method – Dead Easy, Maximum Wow
The simmer. Grab your biggest saucepan and chuck an upturned heatproof plate in the bottom (this stops the gammon scorching on the base – old-school trick). Add the bay leaves, juniper berries, and black peppercorns. Pop the gammon on the plate, fat side up, and fill the pan with cold water until the meat is just covered. Bring to a gentle simmer (not a rolling boil – you want it to bubble lazily). Cook for 20 minutes per pound (450g). For a 4kg joint, that’s about 3–3.5 hours. Top up the water if needed.
Check it’s done. The ham is ready when a skewer slides in easily and the fat is soft. Lift it out (careful – it’s hot and heavy) and let it cool slightly. Reserve a splash of the cooking liquor if you fancy making a sauce later.
Skin it. Once it’s cool enough to handle, peel off the rind, leaving the fat layer intact. Score the fat in a diamond pattern with a sharp knife – go deep enough to cut through the fat but not into the meat.
Stud it. Push cloves into the intersections of your diamond pattern. It looks posh and smells like Christmas.
The glaze. In a small bowl, mix the egg yolk, mustard powder, and Demerara sugar into a thick paste. Smear it generously over the fat – get it into all the scores. Then sprinkle over the breadcrumbs, pressing them down lightly so they stick.
Bake. Preheat the oven to 180°C fan (200°C conventional, gas 6). Pop the ham in a roasting tin (line it with foil to save washing up) and bake for 15 minutes until the crust is golden and bubbling. Keep an eye – you want it bronzed, not burnt.
Rest and carve. Let it sit for 15–20 minutes before carving. The fat will firm up a bit, making it easier to slice into perfect, juicy slabs.
Why This Ham Is Bloody Marvellous
- That smoky, herby flavour from the simmer is next-level
- The mustard-breadcrumb crust is sweet, tangy, crunchy perfection
- Leftovers are gold: sandwiches, pea and ham soup, quiche, the lot
- Freezes beautifully (sliced or whole)
Serve it hot with roast potatoes and all the trimmings, or cold with pickles and chutney. Either way, it’s the star of the show.
Voila! Bloody marvellous!
My Amazon kit for the perfect Christmas ham
→ Colman’s English mustard powder – the only one worth using
→ Good quality cloves – these are fresh and potent
→ Heavy-duty roasting tin – mine’s been going strong for 15 years
→ Sharp carving knife – makes slicing a dream
Get that ham on the go, you legends. Your Christmas table will thank you.
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