As Christmas starts, it’s the perfect time to impress your guests with a stunning gammon dish infused with the rich flavours of herbs, spices, and Bensons Mulled Apple and Cinnamon. This recipe creates a showstopping centrepiece, finished with a sticky, golden glaze of mustard and honey.
You can serve this moreish seasonal ham warm on Christmas Eve and use it for a filling Buffet Lunch on Boxing Day!
A Festive Gammon Recipe from Lexi Benson
This gammon recipe is perfect for the holiday season, combining the aromatic flavours of herbs, spices, and Bensons Mulled Apple and Cinnamon with a sticky honey-mustard glaze.
Here's how to create this delicious dish:
Ingredients
- 2½ kg boneless unsmoked gammon joint, tied
- 1 sprig thyme
- 2 bay leaves
- 1 rosemary sprig
- 1 onion, halved
- 2 carrots, roughly chopped
- 1 tbsp black peppercorns
- 1 tsp cloves
- 250ml Bensons Mulled Apple and Cinnamon
For the glaze:
- 1½ tbsp wholegrain mustard
- 70g clear honey
Method
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Prepare the Gammon: Place the gammon in a large pan with the herbs, onion, carrots, peppercorns, and cloves. Cover with water, bring to a boil, then simmer gently for 1 hour 15 minutes. Leave to sit in the liquid for 30 minutes before removing.
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Score and Cool: Peel off the skin to reveal the fat layer, score in a criss-cross pattern, and set aside to cool.
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Glaze and Roast: Preheat the oven to 200°C/180°C fan/gas 6. Place the gammon in a roasting tray. Mix the mustard and honey for the glaze, brush generously over the gammon, and pour the mulled apple into the tray. Roast for 15 minutes, apply more glaze, and roast for another 20–30 minutes until golden and sticky.
- Serve: Let the gammon rest for 15 minutes before slicing into thick, juicy pieces.
This dish is perfect for any festive feast. The leftover stock makes a delicious soup base, so nothing goes to waste. Happy cooking!
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