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01376 562500

Clementine Glazed Gammon


1.5kg unsmoked gammon joint

1 chopped carrot

2 chopped sticks celery

1 chopped onion

1 chopped clementine

2 fresh bay leaves

6 black peppercorns

3 sprigs thyme

1 cinnamon stick

4 tbsp red currant jelly

30ml port

3 tbsp light muscavado sugar

1 cinnamon stick

1 clementine, finely grated zest and juice

2 clementine, thinly sliced

1 tbsp cloves


Put a 1.5kg (3lb) unsmoked gammon joint in a pan and cover with water. Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick. Bring to the boil, then simmer for 1 hr. Drain, discard veg; leave to cool.

Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan and bubble until syrupy. Leave to cool.

Preheat the oven to gas 6, 200°C, fan 180°C. Remove skin from gammon leaving a 1cm (½cm) thick layer of fat over the top. Score fat into diamonds.

Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Place in the oven for 10-15 minutes until the fat is golden. Remove from oven. Brush syrup over meat. Thinly slice 2 clementine’s and overlap slices over glaze. Secure each with a clove. Bake for 20-30 mins, basting twice with juices, until sticky and golden. Leave to cool for 5-10 mins.

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