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Total Time:
4 hrs 35 mins
- 4 1/2 kg (10lb) smoked gammon joint, on the bone
- 2 celery sticks, roughly chopped
- 1 onion, peeled and quartered
- 1 carrot, peeled and roughly chopped
- 1 level tsp black peppercorns
- Grated zest and juice of 1 orange
- 6 level tbsp cranberry sauce
- 1 level tbsp grainy mustard
- 50 ml (2fl oz) cider
- 1 level tbsp light muscovado sugar
- 10 whole star anise
- 125 g (4oz) cranberries
- Step 1
Put the gammon in a large pan, add the celery, onion, carrot and peppercorns, cover with cold water and bring to the boil. Simmer, covered, for 20min per 450g (1lb) plus 20min if the joint is 4.5kg (10lb) or less. If the joint is more than 4.5kg (10lb), simmer for 15-20min per 450g (1lb) plus 15min. Towards the end of the cooking time, preheat the oven to 200°C (180°C fan oven) mark 6.
- Step 2
Meanwhile, make the glaze. Put the orange zest and juice, cranberry sauce, mustard, cider and sugar in a bowl and stir everything together. Put aside to allow the sugar to dissolve. Season well with salt and freshly ground black pepper.
- Step 3
Lift the gammon out of the pan and put in a roasting tin. Leave to cool slightly. Using a sharp knife, remove the rind, leaving a layer of fat on the ham, and discard. Score the fat in a crisscross pattern and push the star anise into the fat. Spoon the glaze all over. Roast for 15–20min. Add the cranberries to the pan and baste the meat with the juices, then roast for a further 15–20min, until deep golden. Serve hot or cold carved into thin slices.
Try these other great ham recipes:
Guinness-baked ham
Cider ham
Honey and mustard glazed ham
Ham and broccoli bake
Deluxe fig and ham salad
Cook's tip
Taste the stock once the ham is cooked at the end of step 1 – if it’s not too salty, it makes a great base for soup. Just freeze for future use.
Per Serving:
- Calories: 380
- Total carbs: 3 g
- Total fat: 12 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
