Turn our Uncooked Unsmoked Christmas Gammon Bacon Joint into a generous festive centrepiece. Gently simmered with bay, cloves and peppercorns, then roasted with a sticky marmalade and ginger glaze, the gammon is delicious alongside crisp goose-fat crushed potatoes and buttery leeks finished with our Honey Mustard Sauce. A comforting Christmas or Boxing Day dinner with a sweet-sharp glaze, savoury sides and plenty of flavour.
Check the gammon’s weight and the instructions supplied. Ask whether the joint needs soaking to reduce its saltiness; if advised, soak it in the fridge as directed before starting. Remove the packaging, leaving any cooking string in place only if it is confirmed suitable for cooking.
Put the gammon into a large, deep saucepan with the onion, Bay Leaves, Whole Cloves and Mixed Peppercorns. Add enough cold water to cover the joint by approximately 2cm. Bring slowly to the boil, skim off any foam, then reduce to a gentle simmer. Partially cover and simmer for approximately 1 hour 50 minutes for the example 2kg joint, topping up with boiling water as needed. Follow any instructions supplied with your joint and check that the centre reaches 75°C for at least 30 seconds before proceeding; continue simmering if necessary.
About 40 minutes before the gammon is expected to finish simmering, heat the oven to 200°C (180°C fan). Put the potatoes into a separate pan of cold, lightly salted water. Bring to the boil, then simmer for 15–20 minutes until tender. Drain and leave to steam-dry for 5 minutes.
Spread the potatoes over a large metal roasting tray. Press each one gently with a potato masher or the back of a spoon until the skin splits and the potato opens slightly, without flattening it completely. Drizzle with the Goose Fat and sprinkle with the Garlic Granules, Thyme and a little salt. Roast for 45–55 minutes until crisp and golden, turning carefully halfway through. Aim to start roasting them approximately 20 minutes before the gammon finishes simmering.
Carefully lift the cooked gammon from the saucepan onto a board and let it cool just enough to handle. Remove any cooking string. Peel away the rind, if present, leaving approximately 5mm of fat over the meat. Lightly score the fat in a diamond pattern without cutting into the meat. Place fat-side up in a foil-lined roasting tin.
Gently warm the marmalade, Ginger Powder and cider vinegar in a small saucepan until spreadable. Brush half over the gammon and roast for 15 minutes. Brush with the remaining glaze and roast for another 10–15 minutes until glossy and caramelised. Cover loosely with foil if the glaze starts to darken too quickly.
While the gammon roasts, melt the butter in a large, deep frying pan over a medium-low heat. Add the leeks, cover and cook for 10–12 minutes, stirring occasionally, until softened without browning. Pour in the Chicken Stock, uncover and simmer for another 5–8 minutes until the leeks are tender and most of the liquid has reduced.
Transfer the glazed gammon to a warm platter and rest for 15 minutes, loosely covered with foil. Leave the potatoes in the oven to finish crisping if needed. Stir the Honey Mustard Sauce into the leeks and heat gently for 3–5 minutes until piping hot, following any instructions on the sauce packs. Add a splash of water if the sauce becomes too thick. Taste before adding salt and freshly ground pepper.
Carve the gammon into generous slices and serve with the crispy crushed potatoes and honey-mustard leeks. Spoon the leek sauce alongside the meat, leaving the caramelised glaze visible.
