There is something deeply comforting about a Christmas ham. It’s the centrepiece that brings everyone to the table, glistening with a sticky, burnished glaze and filling the kitchen with the scent of cloves and honey. For me, a perfectly cooked ham is not just a dish; it’s the anchor of Boxing Day, a tradition that turns leftovers into feasts and transforms simple ingredients into something truly memorable.
A Family Favourite
In our house, the Christmas ham is a non-negotiable part of the festive spread. We serve it on Boxing Day, a day that feels more relaxed than the big day itself, when the pressure is off and the focus shifts to grazing and good company. The ham takes centre stage, surrounded by Grandad B potatoes—those glorious cheesy stuffed baked potatoes that have become as much a tradition as the ham itself. There is always leftover stuffing, a good dollop of chutney, and a crunchy salad that brightens the plate. The salad is a simple affair: two parts eating apple to one part radish and one part shredded sprouts, dressed with a little lemon juice and olive oil. It’s sharp, crisp, and the perfect foil to the rich, salty ham.
One of the best things about this ham is that it can be made well in advance. It keeps for up to four days in the fridge, and it freezes beautifully too. That means on the day itself, all you have to do is slice and arrange, leaving you free to enjoy the moment rather than slave over the stove. It’s a dish that rewards a little planning, and the payoff is enormous.
Ham vs Gammon: What’s the Difference?
Before we get to the nitty-gritty, let’s clear up a common confusion: the difference between ham and gammon. Many people assume they are different cuts of pork, but in fact they are exactly the same cut—the hind leg—cured and sometimes smoked in the same way. The distinction lies simply in how they are served. Gammon is the term used when the joint is cooked and eaten hot, straight from the oven or pot. Once that same joint has cooled, it technically becomes ham. So if you’re wondering whether this recipe will work for a cold buffet or a hot dinner, the answer is both. It’s delicious either way, which makes it wonderfully versatile.
When buying your gammon joint, aim for a boneless, unsmoked piece weighing around 2kg. This size feeds a crowd but is manageable in a standard large pan. Unsmoked gammon lets the aromatics and glaze shine without overpowering the pork’s natural sweetness, but if you love a smoky note, by all means use a smoked joint—just reduce any additional salt in the glaze.
The Magic of Ham Stock
Here’s a secret that transforms this recipe from great to genius: do not, under any circumstances, throw away the cooking liquid. After you’ve simmered the gammon with peppercorns, bay leaves, and onion, you’re left with a deeply flavoured ham stock that is pure liquid gold. Strain it, cool it, and freeze it in portions. It will become the base for some of the best winter soups you’ll ever make—earthy, savoury, and packed with umami.
“Don’t throw it out, whatever you do. Strain and cool it then freeze it. It’s perfect as a base for hearty winter soups.”
I’m a big fan of winter soups, especially ones with pulses that make a meal on their own. A classic ham and split pea soup is a natural pairing, and I’ll be sharing my favourite version soon. In the meantime, if you can’t wait, a robust spiced lentil and vegetable soup or a bold stilton and broccoli soup would both be superb ways to use that stock. The point is to think of the ham as a two-for-one gift: you get the glorious joint, and you get the stock for another meal entirely.
Choosing and Preparing Your Gammon Joint
Start with a good-quality gammon joint. Look for one that is boneless and unsmoked, as mentioned, with a nice even layer of fat on top—that fat is crucial for a crisp, crackling-like texture after glazing. Before cooking, give the joint a quick rinse under cold water and pat it dry. This removes any excess surface salt from the curing process, which is particularly important if you’re using a smoked joint or one that has been heavily brined.
Place the gammon in a large, heavy-based pot and add a handful of black peppercorns, a couple of bay leaves, and a halved onion. Cover everything generously with cold water—the meat should be completely submerged. Bring the water to a gentle simmer over medium heat, then reduce the heat to low. You want the water to barely tremble, not boil vigorously, as boiling can toughen the meat. Simmer gently until the internal temperature of the gammon reaches 68°C (155°F). For a 2kg joint, this takes about 1 hour and 45 minutes, but always rely on a meat thermometer for accuracy. The meat should be tender and yielding but not falling apart.
Creating the Perfect Glaze
The glaze is where you can really make the ham your own. While the gammon simmers, prepare a simple glaze that balances sweet, tangy, and spicy notes. A classic combination is honey, Dijon mustard, brown sugar, and a pinch of ground cloves or allspice. The honey and sugar caramelise beautifully in the oven, while the mustard cuts through the richness and the spices add warmth. You can also add a splash of orange juice or apple cider vinegar for extra acidity if you like.
To make the glaze, combine all the ingredients in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture is smooth. Let it bubble for a minute or two to thicken slightly, then remove from the heat. The glaze should be pourable but sticky enough to cling to the ham. If it becomes too thick as it cools, simply warm it gently before brushing.
Step-by-Step to a Showstopping Ham
Once the gammon reaches temperature, carefully lift it from the stock (remember to save that stock!) and transfer it to a board. Allow it to cool for a few minutes until it is comfortable to handle. Now comes the transformation: remove the string and the rind, but be sure to leave a good layer of fat on the joint. That fat is what will crisp and caramelise under the glaze, so don’t be tempted to trim it all away.
Preheat your oven to 200°C (400°F) and line a roasting tray with foil. Place the ham on the tray, fat-side up. Using a sharp knife, score the fat in a diamond pattern, cutting about 1cm deep without slicing into the meat. This not only looks beautiful but also allows the glaze to penetrate and creates more surface area for caramelisation. Brush half of the glaze over the entire surface of the ham, using a pastry brush to ensure even coverage, especially in the score lines.
Bake the ham for 15 minutes, then remove from the oven and brush with the remaining glaze. Return to the oven for a further 10–15 minutes, or until the fat is deeply golden and the glaze is sticky and burnished. Keep an eye on it during the last few minutes—the sugar in the glaze can go from perfect to burnt quickly. If some spots are darkening too fast, you can cover them with small pieces of foil.
Remove the ham from the oven and let it rest for at least 15 minutes before carving. This resting time allows the juices to redistribute, ensuring every slice is moist and flavourful. If you’re serving it hot, carve thick slices and arrange on a platter. If you prefer it cold, let it cool completely, then wrap and refrigerate until ready to serve.
Serving, Storing, and Enjoying
This ham is a star on the Boxing Day table, but it’s equally at home on a Christmas Day buffet, sliced thin for sandwiches, or diced into a morning fry-up. If you’re looking for the perfect side, a braised red cabbage with warming spices is a wonderful companion—its sweet-sour note cuts through the ham’s richness beautifully. And for a special festive bread to serve alongside, consider a marzipan and apricot snowflake bread, which adds a touch of sweetness and showmanship to the meal.
Leftover ham (if there is any) should be stored in the fridge, well wrapped, for up to four days. It’s wonderful cold, but if you want to reheat, do so gently in a low oven or in a covered pan with a splash of water to keep it moist. You can also freeze sliced ham in portions, separated by baking parchment, for up to three months. Thaw in the fridge overnight and use within a day or two. And remember the stock: freeze it in ice cube trays for easy portioning, and you’ll have instant flavour for soups, stews, and even cooking grains like rice or lentils.
Ultimately, the perfect Christmas ham is about more than just a recipe—it’s about creating a ritual. The aroma of simmering pork with bay and peppercorns, the satisfying sizzle as the glaze hits the hot fat, the first slice revealing tender, rosy meat. It’s a dish that gathers people, stretches across days, and turns a simple joint into a celebration. Whether you’re serving it hot or cold, on Christmas Day or Boxing Day, this ham is sure to become a treasured part of your own family’s traditions.