• 1.4kg unsmoked or smoked ham or gammon
  • 2 carrots, peeled and cut in 1/2
  • 1 onion, peeled and cut in 1/2
  • 2 bay leaves
  • 2 tsp black peppercorns

For the glaze

  • 2 tsp curry powder
  • 1 tsp mixed spice
  • 75g brown sugar
  • 100ml red wine, or use a cider
  • 1 tbsp brandy or port (optional)
  • Juice of 1 orange
  • 10 cloves (how many you use depends on the size of the surface of the ham)


  1. 1

    Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, onion, peppercorns and bay leaves. Bring to the boil, turn down to a simmer and cook for 1 hour. Top up with water and skim off any froth from the surface from time to time.  

  2. 2

    Meanwhile, mix all the ingredients for the glaze in a bowl and put aside until later

  3. 3

    Allow the ham to cool a little, then remove from the pan. Strain the liquid and save/freeze as it makes an excellent stock for soups

  4. 4

    Once cool enough to handle, peel away the skin from the ham leaving a layer of fat. Score the fat in a diamond pattern and push a clove in the centre of each diamond

  5. 5

    Preheat the oven to 150°C. 

  6. 6

    Place the ham on a grill in a roasting dish with the scored skin facing upwards and brush with the glaze, and cook for about 20 minutes

  7. 7

    Increase the temp to 180°C and pour the remaining glaze over and cook for another 15-30 minutes, using a spoon or brush to glaze the ham every 5 minutes until it has a lovely coloured sticky glaze

  8. 8

    Allow to rest for at least 30 minutes, still using a spoon or brush to glaze the ham every 5 minutes, before slicing to serve warm with whatever you fancy, or allow to cool and eat over the following week

Nutritional Details

Each serving provides
  • Energy 6607kj 1578kcal 79%
  • Fat 13.0g 19%
  • Saturates 4.4g 22%
  • Sugars 14.0g 16%
  • Salt 4.7g 78%

% of the Reference Intakes

Typical values per 100g: Energy 2571kj/614kcal

Each serving provides

16.0g carbohydrate 2.9g fibre 46.0g protein

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