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Image for Recipe - Glazed Gammon with Asian Spices

Glazed Gammon with Asian Spices

Image for Recipe - Glazed Gammon with Asian Spices
  • Time preparation 25 minutes, plus overnight soaking time
  • cook time 3 hours, 25 minutes
  • Serve Serves 8

Serve this succulent gammon joint with the turkey on Christmas Day, then enjoy the leftovers on Boxing Day and beyond

Recipe and image courtesy of Waitrose & Partners
  • 4kg smoked gammon joint
  • 300g shallots, thinly sliced
  • 1 tbsp whole cloves
  • 2 tsps coriander seeds
  • 1 tsp crushed dried chillies
  • 12g jar star anise
  • 3 tbsps clear honey
  • 3 tbsps hoisin sauce

Soak the gammon in cold water overnight. Drain and weigh to calculate cooking time, allowing 15 minutes per 500g. Put in a large saucepan with half the shallots and the cloves. (A preserving pan is ideal if your largest saucepan isn’t big enough.) Cover with cold water and bring to a simmer. Cook gently for the calculated time, then turn off the heat and leave the gammon in the cooking liquor for 30 minutes.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Lift the gammon onto a board and, using a sharp knife, cut off the skin, leaving a layer of fat. Using the tip of the knife, score lines, 3cm apart, over the fat, then across in the opposite direction. Pile the remaining shallots in the centre of a roasting tin. Place the meat on top, scored-side up.

Using a small food processor, crush the coriander seeds and chillies, and half the star anise, until fairly fine. (This can also be done using a pestle and mortar.) Press the spices over the surface of the meat, place in the oven and cook for 10 minutes.

Mix together the honey and hoisin sauce, then drizzle over the gammon, using a spoon. Press the remaining star anise onto the surface and return to the oven for a further 1 hour 15 minutes.

Baste occasionally with the juices in the tin, and cover with foil towards the end of cooking if the surface starts to over-brown. Transfer to a serving plate, cover and leave to rest for 20 minutes before carving.

Ingredients

  • 4kg smoked gammon joint
  • 300g shallots, thinly sliced
  • 1 tbsp whole cloves
  • 2 tsps coriander seeds
  • 1 tsp crushed dried chillies
  • 12g jar star anise
  • 3 tbsps clear honey
  • 3 tbsps hoisin sauce

Method

Soak the gammon in cold water overnight. Drain and weigh to calculate cooking time, allowing 15 minutes per 500g. Put in a large saucepan with half the shallots and the cloves. (A preserving pan is ideal if your largest saucepan isn’t big enough.) Cover with cold water and bring to a simmer. Cook gently for the calculated time, then turn off the heat and leave the gammon in the cooking liquor for 30 minutes.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Lift the gammon onto a board and, using a sharp knife, cut off the skin, leaving a layer of fat. Using the tip of the knife, score lines, 3cm apart, over the fat, then across in the opposite direction. Pile the remaining shallots in the centre of a roasting tin. Place the meat on top, scored-side up.

Using a small food processor, crush the coriander seeds and chillies, and half the star anise, until fairly fine. (This can also be done using a pestle and mortar.) Press the spices over the surface of the meat, place in the oven and cook for 10 minutes.

Mix together the honey and hoisin sauce, then drizzle over the gammon, using a spoon. Press the remaining star anise onto the surface and return to the oven for a further 1 hour 15 minutes.

Baste occasionally with the juices in the tin, and cover with foil towards the end of cooking if the surface starts to over-brown. Transfer to a serving plate, cover and leave to rest for 20 minutes before carving.

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