Butcher Of The Year
Winner of Seven
great taste awards
Recipe: Baked Ham Glazed with Redcurrant and Port Sauce


1.8kg / 4lb middle gammon joint
1 large onion, skinned and quartered
2 medium carrots, thickly sliced
1 bay leaf
6 black peppercorns
4 tbsp good quality redcurrant jelly
1 tbsp port
Cloves to decorate


Check the weight of the gammon and calculate cooking time, cook allowing 20 minutes per 450g (1lb) plus 20 minutes. Place meat in a large pan and cover with cold water. Bring slowly to the boil. Skim any frothy bits off the surface with a slotted spoon. Cover and boil gently for half the allotted cooking time. Meanwhile preheat oven 180C / 350F /gas 4.

Drain and wrap gammon in foil. Place in baking tin and bake and bake until 30 minutes before the cooking time is completed. Remove from oven and increase the temperature to 220C / 425F / gas 7. Meanwhile, gently heat the redcurrant jelly in a small pan with the port. Simmer to reduce to a sticky glaze. Remove the foil and rind from the gammon leaving the fat on the joint. Score the fat in a diamond pattern and the cover with the redcurrant and port. Stud with cloves to decorate. Bake in a hot oven for 30 minutes - keep looking to make sure the glaze is not burning. Turn down the oven slightly if necessary. Let the joint sit and rest for at least 15 minutes before carving. Serve hot or cold.

View more Gammon / Bacon recipes...

Quality Assured - Winner of seven 2007 Gold Great Taste Awards
View our other quality marks and awards