Gordon Ramsay Honey Glazed ham Recipe

The First Time I Screwed This Up…

I boiled the hell out of it. Rushed it. Glazed too early. And when I pulled it from the oven, the fat was chewy, not crisp, and the meat was dry despite simmering for hours. Total holiday facepalm.

Here’s what I missed: this isn’t just a ham with honey slapped on top. It’s a two-stage precision job—low, slow poaching for tenderness, then a fast blast roast with a sticky, booze-laced glaze. Ramsay’s system turns a supermarket gammon into something special. If you want your ham to be juicy inside, burnished outside, and slice like a dream—this is the version to master.

Why This Works (And Where Most Go Wrong)

Where Most Home Cooks Fail:

• Boiling too hard. A rapid boil tightens the meat. You want a gentle simmer.
• Skipping the aromatics. The broth isn’t just for show—it perfumes the ham.
• Removing all the fat. You need a layer for the glaze to lacquer and bubble.
• Not scoring properly. Without that diamond pattern, the glaze runs off and doesn’t caramelize.

Why Ramsay’s Version Hits:

• Poaching first locks in moisture. It’s reverse-engineered texture control.
• Madeira + vinegar in the glaze = balance. Boozy warmth meets acidic cut.
• Double glazing = sticky shine. One coat to start. One to finish. No shortcuts.

Ingredients That Actually Matter

• 3kg unsmoked boneless gammon joint – Go unsmoked unless you want to fight the glaze’s sweetness. Bone-in looks great but takes longer to cook.
• Carrots, leek, onion – Not garnish—these flavor the stock which flavors the meat.
• Black peppercorns, coriander seeds, bay, cinnamon – They round out the broth. Don’t skip. Don’t swap.
• Cloves – Go whole and stud them into the fat. Ground cloves will ruin it.
• Demerara sugar – Its coarse crystals help caramelize. Don’t use white sugar.
• Madeira + sherry vinegar – That boozy-acidic punch balances the honey. No Madeira? Go dry Marsala.
• Honey – Go for floral and medium-bodied. Cheap clover stuff burns fast.

How To Make Gordon Ramsay Honey Glazed Ham

Start early. This dish rewards patience.

1. Poach the Gammon Put the gammon joint in a deep pot. Add cold water to cover and toss in chopped carrots, leek, onion, peppercorns, coriander, cinnamon, and bay leaves.

Bring it just to a boil, then drop to a low simmer. Skim off foam. Keep it gently bubbling for 3 hours. Add boiling water if needed to keep it submerged. The goal? Fork-tender, but not falling apart.

Let it cool slightly. If making ahead, let it sit in its own stock until cold—this keeps it juicy.

2. Make the Glaze In a saucepan, combine the demerara sugar, Madeira, sherry vinegar, and honey. Heat gently to dissolve the sugar, then bring to a bubble for 3–4 minutes until it thickens slightly.

It should coat the back of a spoon—not syrupy, just glossy.

3. Prep for the Roast Preheat oven to 190°C / 375°F.

Peel off the thick skin from the ham, leaving a generous layer of fat. Score the fat into diamonds—don’t cut into the meat. Stud a clove into each diamond.

4. Roast + Glaze Put the ham into a roasting tin. Brush on half the glaze.

Roast for 15 minutes. Pull it out, baste with pan juices and pour over the rest of the glaze.

Back in the oven for another 25–35 minutes, basting every 10 minutes. You’re aiming for a deep bronze finish—sticky, dark in spots, but not burnt.

5. Rest, Then Carve Let it rest at room temp for 15 minutes. This step is non-negotiable. It redistributes the juices and makes carving cleaner.

What Gordon Ramsay Says About This Dish

“The key is to simmer it gently—don’t boil the flavor out.”
When I first rushed the boil, I got dry, stringy slices. Low and slow was the game-changer.

“A great ham needs contrast—sweet, sharp, rich, and sticky.”
That’s where the Madeira and vinegar balance the honey. It’s not just sugar on meat.

“Always score the fat. That’s how the glaze grips.”
Tried skipping this once. The glaze slid right off. Never again.

“Rest it like a roast. You wouldn’t slice beef straight from the oven.”
I used to carve too soon. Resting it gave me cleaner slices and better flavor.

What I Got Wrong (And How I Fixed It)

• Boiled too hard. Turned the gammon tough. Solution: Simmer gently and skim often.
• Used white sugar. Glaze burned. Fix: Use demerara—it caramelizes without catching.
• Didn’t rest it. Ham bled on the board. Now I give it a full 15–20 mins before slicing.
• Skimped on cloves. Flavor was flat. The cloves in the fat make a massive difference.

Variations That Actually Hold Up

• Smoked gammon: More robust flavor, but keep the glaze light so it doesn’t get too intense.
• No Madeira? Use dry Marsala or a splash of tawny port. Don’t go sweet.
• Add mustard: A tablespoon of Dijon in the glaze adds subtle sharpness—great with smoked ham.

Pro Tips That Change the Game

• Use the poaching stock for soup – Freeze it for pea soup or risotto base.
• Carve with a long slicing knife – Serrated blades shred it. Go clean.
• Tent with foil while resting – Prevents drying without trapping steam.
• Use a rack in the roasting tray – Keeps the bottom from getting soggy.

Storage + Leftover Moves

• Fridge: Wrap tightly or seal in an airtight container. Good for 3–4 days.
• Freeze: Wrap in foil then bag it. Label and freeze up to 3 months.
• Reheat: Add a splash of stock or water to a pan, cover, and warm over low heat for 5–10 minutes.
• Best leftover use: Toasted ham sandwich with mustard + sharp cheddar. Or dice it into a carbonara.

FAQs – Covering Search Intent

Q: Can I make this with bone-in ham?
Yes, but increase poaching time by 30–45 minutes. Use a meat thermometer to check the center.

Q: Why is my glaze burning?
Your oven’s too hot or you added the glaze too early. Stick to Ramsay’s timing—first at 15 mins, second midway.

Q: Do I have to use alcohol?
The booze cooks off. But if you must skip, use grape juice with a splash of vinegar. Not the same depth, but close.

Q: What herbs can I add to the poaching stock?
Stick with bay. Rosemary and thyme can muddy the flavor.

Try More recipes:

• Gordon Ramsay Grilled Burger Recipe
• Gordon Ramsay Grilled Chicken Recipe
• Gordon Ramsay Red Snapper Recipe
• Gordon Ramsay Baked Salmon Recipe