Traditional Christmas Glazed Gammon with Thermapen

At Christmas time we all tend to overindulge, and this glazed gammon joint is worth the indulgence. This would make a great alternative to Turkey or even a wonderful dish served cold at a buffet on Boxing Day.
Ingredients
- 3kg unsmoked boneless gammon joint, tied
- 1 red onion, halved
- 2 celery sticks, cut into small pieces
- 2 carrots, unpeeled and cut into small pieces
- small handful of cloves
- jar of orange marmalade (roughly 1/3)
- 1 large orange
Temperatures
Of course when cooking any meat we recommend using our Thermapen to ensure it is not under or over cooked. A joint of gammon should reach 71°C, ensuring it is perfectly cooked throughout.
directions
- First you need to place the gammon joint into a large lidded saucepan and cover with cold water.
- Bring to the boil over a high heat and then drain.
- Add fresh cold water into the pan along with the chopped onions, carrot and celery.
- Bring to the boil again.
- Reduce the heat, cover with a lid and let it simmer gently.
- The recommended time is 20 minutes per 500g.
- If your saucepan isn’t large enough to cover the joint fully then simply turn halfway through cooking.
- When cooking your gammon in the saucepan be sure to use your Thermapen to check the internal temperature reaches 71°C.
- Pre-heat the oven to 200°C and line a large roasting tin with aluminium foil.
- Remove the gammon from the water and set aside to cool for around 20 minutes.
- Use a small knife to remove the rind from the top of the gammon joint, be sure to leave as much fat as you can.
- Once removed, score the fat in a diamond pattern. Push a clove into the center of of each ‘X’.
- Place the gammon joint into the roasting tin.
- To serve the beef, carve into thick pieces and transfer to a large, deep serving platter and pour over the sauce.
- Decant around 1/3 of your orange marmalade into a ramekin and use a small basting brush (silicone works best) and evenly spread 1/2 of it across the top of the gammon.
- Pop in the oven for ten minutes, then take the joint out and brush over the remaining marmalade.
- When placing the gammon joint back into the oven for another 15 minutes be sure to rotate ensuring an even glaze.
- You can also cut a few thin slices of orange and place into the pan to brown up for decoration.
- Once the top is golden, glossy and slightly brown take it out of the oven and rest for 15 mins before carving.
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