Gordon Ramsay Honey Glazed ham Recipe

This delicious Honey Glazed Ham recipe from Gordon Ramsay is a perfect choice for a festive meal or special occasion. It’s easy to make, featuring a sweet and savory glaze that adds incredible flavor to the tender, juicy ham. With simple ingredients, it’s a dish that will impress everyone at the table!

Ingredients Needed:

• 3kg unsmoked boneless gammon joint
• 4 medium carrots, peeled and roughly chopped
• 1 leek, cleaned and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 tsp black peppercorns, lightly crushed
• 1 tsp coriander seeds, lightly crushed
• 1 cinnamon stick, broken in half
• 3 bay leaves
• Handful of cloves

For the honey glaze:

• 100g demerara sugar
• 50ml Madeira
• 25ml sherry vinegar
• 125g honey

How To Make Honey Glazed Ham Recipe?

1. Cook the Ham: Place the gammon joint in a large pot, cover with water, and add carrots, leeks, onion, peppercorns, coriander seeds, cinnamon, and bay leaves. Bring to a boil, reduce the heat, and simmer for 3 hours, adding more boiling water as needed. Skim off any impurities. Let the ham cool in the stock if cooking in advance, or remove it from the pot after cooling slightly.
2. Make the Glaze: In a small pan, combine demerara sugar, Madeira, sherry vinegar, and honey. Heat gently until the sugar dissolves, then bring to a boil and simmer for 3-4 minutes until thickened.
3. Prepare the Ham for Roasting: Preheat the oven to 190°C (375°F). Remove the skin from the ham, leaving a layer of fat. Score the fat in a diamond pattern and stud each diamond with a clove.
4. Roast the Ham: Place the ham in a roasting tin and brush with half of the glaze. Roast for 15 minutes, then pour the rest of the glaze over the ham. Continue roasting for 25-35 minutes, basting with the pan juices. The ham should be golden brown when finished.
5. Rest and Serve: Let the ham rest for 15 minutes before carving. Serve with your choice of sides.

Recipe Tips:

• Cook Slowly: Cook the gammon on low heat for 3 hours to make it tender. Don’t boil it too quickly.
• Skim the Stock: Skim off the froth during cooking to keep the stock clean and tasty.
• Score the Fat Lightly: Make shallow cuts in the fat to help the glaze soak in and create a nice golden finish.
• Glaze Twice: Put half of the glaze on before roasting and the other half halfway through. This will make the ham glossy and sticky.
• Let It Rest: Let the ham rest for 15 minutes after roasting to keep it juicy and easy to carve.

How To Store & Reheat Leftovers:

• Refrigerate: Let the ham cool to room temperature. Then, wrap it in foil or place it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: After cooling, wrap the ham tightly in foil or plastic wrap. Freeze for up to 3 months.
• Reheat: Heat the ham in a pan with a little water or stock over low heat for 5–10 minutes.

Nutrition Facts:

• Calories: 165 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 66mg
• Sodium: 1348mg
• Potassium: Not listed
• Total Carbohydrate: 8g
• Dietary Fiber: 0g
• Sugars: 7g
• Protein: 24g