The Ultimate Guide to Cooking a Christmas Ham

A beautifully glazed ham is the crowning glory of many festive tables and provides cold cuts to be enjoyed right through the Christmas period. Here at Monty Booch, we cook a ham for the season religiously, however, this past year we took it a bit further. Ever since seeing a Hugh Fearnley-Whittingstall River Cottage Christmas Ham recipe, on the original series of River Cottage, we wanted to go through the whole process. So last year we took his original recipe and tweaked it a bit, and it came out brilliantly.

Whether you're starting from scratch by curing your own gammon or have a ready-cured joint to prepare and glaze, this guide will help you create a show-stopping homemade ham centrepiece.

Section 1: Curing Your Own Gammon

If you’re up for a rewarding culinary project, curing your own pork leg to create gammon ensures you’ll have a completely customised flavour. While it requires a little patience, the results are worth it.

What You’ll Need:

• 2kg salt
• 10g saltpetre (optional, but it helps keep the ham pink)
• 1 litre apple juice
• 1-litredry cider (or perhaps our Lady Sourmouth Kombucha)
• 6 litres water
• 2kg demerara sugar
• Handful of juniper berries
• 30g black peppercorns, crushed
• 8 bay leaves, crushed
• 8 cloves
• A large non-metallic container

Steps to Cure the Pork:

1. Prepare the Brine:
   In a large pot, heat the water until warm (not boiling). Dissolve the salt and sugar, then add the peppercorns, juniper berries, bay leaves, and cloves. Allow the brine to cool completely.

2. Submerge the Pork:
   Place the pork leg in a non-metallic container and pour the brine over it, ensuring the meat is fully submerged. You may need to weigh it down with a clean plate.

3. Curing Time:
   Refrigerate the pork leg for 5–10 days, depending on its size. Turn the meat every two days to ensure an even cure.

4. Final Steps:
   Once the curing period is over, rinse the pork leg thoroughly under cold water to remove excess brine. Pat it dry, and your homemade gammon is ready to be cooked!

Section 2: Cooking and Glazing Your Gammon

Whether you’ve cured your own gammon or bought a pre-cured joint, cooking and glazing is where the magic happens. Follow these steps for a tender, flavour-packed Christmas ham.

What You’ll Need:

• Gammon joint (3–5 kg)
• 1 onion, halved
• 2 carrots, peeled and cut into chunks
• 2 celery sticks, chopped
• 1 bay leaf
• 1 tsp peppercorns
• Water or apple juice to cover
• Glaze ingredients (see suggestions below)

Cooking the Gammon:

1. Boiling the Joint:
   Place the gammon in a large pot, cover with water or apple juice, and add the onion, carrots, celery, bay leaf, and peppercorns. Bring to a gentle boil, then reduce to a simmer. Cook for 20 minutes per 500g, plus an additional 20 minutes.

2. Prepping for the Oven:
   Once boiled, remove the gammon from the pot and allow it to cool slightly. Carefully peel off the skin, leaving a thin layer of fat. Score the fat in a diamond pattern to help the glaze stick and render beautifully.

3. Roasting with a Glaze:
   Preheat your oven to 190°C (fan 170°C/gas mark 5). Brush your chosen glaze generously over the gammon, ensuring every corner is coated. Roast for 20–30 minutes, basting with more glaze every 10 minutes, until the surface is caramelised and golden.

Three Delicious Glaze Ideas

1. Classic Honey and Mustard Glaze

   • 3 tbsp honey
   • 2 tbsp Dijon mustard
   • 1 tbsp brown sugar
   • 1 tsp ground cloves (optional)
     Combine all ingredients in a bowl and brush over the gammon. This glaze offers a timeless balance of sweetness and tang.

2. Spiced Orange Marmalade Glaze

   • 4 tbsp orange marmalade
   • 2 tbsp orange juice
   • 1 tsp ground cinnamon
   • ½ tsp ground ginger
     Warm the marmalade and juice in a small pan, then stir in the spices. This glaze delivers a festive citrusy warmth.

3. Maple and Bourbon Glaze

   • 3 tbsp maple syrup
   • 2 tbsp bourbon
   • 1 tbsp dark muscovado sugar
   • ½ tsp smoked paprika
     Mix the ingredients together and brush generously over the gammon. The bourbon adds a smoky richness, perfect for those looking for a deeper flavour.

Serve and Enjoy

Once your ham is cooked and beautifully glazed, let it rest for 15–20 minutes before carving. Pair it with traditional accompaniments like roasted vegetables, buttery mashed potatoes, or a fresh cranberry sauce for the ultimate Christmas feast.

Whether you’ve gone the extra mile to cure your own gammon or perfected your glazing skills, your Christmas ham is sure to impress. Here's to a festive table full of flavour, joy, and memorable meals!