Uploaded December 2025 | Updated September 2026, 1 week ago
MY CHRISTMAS HAM RECIPE - recipe below 👇
I have made this four times this festive season alone, and I pretty much always make it to pick at over Christmas itself, hosting or not.
It’s easy, tasty and very versatile and supermarkets almost always have gammon joints on offer at the moment.
I bought a 2kg boneless gammon joint from Tesco - that’s the size I often go for. I put it in a slow cooker with a roughly chopped onion, two carrots and two celery sticks. To that, I added a bay leaf, a cinnamon stick, two star anise, and about 6 cloves, and 2litres of cola (not the diet kind). The cola does a great job of adding a treacly sweetness to the meat, and draws out some of the salt from curing too. I cooked my joint for about five hours on high. And it was beautifully moist.
But the special part comes in the form of its glaze. I like to use 2tbsp of whole grain mustard, 2tbsp of honey and 4tsp of soft brown sugar. The sugar thickens the mixture and I find it caramelises much better this way.
I remove the rind, score the fat, glaze with half the mixture and add to an preheated oven in a roasting dish at 180°C for about 20 minutes, then remove, glaze again and pop back in the oven until caramelised and golden (usually another 10).
My golden rules:
🎄Line your baking dish for easy clean-up. The glaze can burn and is a bitch to clean.
🎄Double-glaze.
🎄Don’t have your oven on too high!
Enjoy!
#christmasrecipes #christmasham #christmashamrecipe #slowcookerham #colachristmasham
MY CHRISTMAS HAM RECIPE - recipe below 👇
I have made this four times this festive season alone, and I pretty much always make it to pick at over Christmas itself, hosting or not.
It’s easy, tasty and very versatile and supermarkets almost always have gammon joints on offer at the moment.
I bought a 2kg boneless gammon joint from Tesco - that’s the size I often go for. I put it in a slow cooker with a roughly chopped onion, two carrots and two celery sticks. To that, I added a bay leaf, a cinnamon stick, two star anise, and about 6 cloves, and 2litres of cola (not the diet kind). The cola does a great job of adding a treacly sweetness to the meat, and draws out some of the salt from curing too. I cooked my joint for about five hours on high. And it was beautifully moist.
But the special part comes in the form of its glaze. I like to use 2tbsp of whole grain mustard, 2tbsp of honey and 4tsp of soft brown sugar. The sugar thickens the mixture and I find it caramelises much better this way.
I remove the rind, score the fat, glaze with half the mixture and add to an preheated oven in a roasting dish at 180°C for about 20 minutes, then remove, glaze again and pop back in the oven until caramelised and golden (usually another 10).
My golden rules:
🎄Line your baking dish for easy clean-up. The glaze can burn and is a bitch to clean.
🎄Double-glaze.
🎄Don’t have your oven on too high!
Enjoy!
#christmasrecipes #christmasham #christmashamrecipe #slowcookerham #colachristmasham
