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Sticky chilli jam glazed ham with crunchy slaw

Name: Sticky chilli jam glazed ham with crunchy slaw
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Serves 10-12 with leftovers
Ingredients: 3.2 kg British free-range bone-in half green gammon, soaked if needed (see tip); 1.5 litres chicken stock; 1.5 litres golden ale (we used https://shop.fullersbrewery.co.uk/products/organic-honeydew-dewFuller’s Organic Honey Dew Beer); 3 bay leaves; 3 tbsp pink peppercorns; For the glaze; 500g chilli jam (reserve 2 tbsp for the crunchy slaw – we used https://www.tracklements.co.uk/product/fresh-chilli-jam/Tracklements); Grated zest 1 lemon; 1 tsp grated ginger; For the slaw; ½ red cabbage, shredded; ½ white cabbage, shredded; 2 granny smith apples, very thinly sliced – squeeze over some lemon juice to prevent browning; Large bunch each fresh coriander and parsley, leaves picked and roughly chopped; 200g full-fat Greek yogurt; 80ml double cream; Juice 1 lemon; Juice 1 orange; 2 tbsp wholegrain mustard; 2 tbsp chilli jam (see For The Glaze); You’ll also need…; Meat thermometer or digital probe thermometer

Published: 4 Dec 15
Updated: 18 Mar 24

This invigoratingly sticky and worryingly moreish roast ham recipe deserves a place on everyone’s Boxing Day table this Christmas.

Or, how about this equally beautiful tamarind and pomegranate caramel-glazed Christmas ham? (If we’ve got you salivating, check out our other Christmas ham recipes.)

Easy
December 2015

Test kitchen approved

Serves 10-12 with leftovers
Hands-on time 20 min, simmering time 2 hours 30 min, oven time 1 hour

This invigoratingly sticky and worryingly moreish roast ham recipe deserves a place on everyone’s Boxing Day table this Christmas.

Or, how about this equally beautiful tamarind and pomegranate caramel-glazed Christmas ham? (If we’ve got you salivating, check out our other Christmas ham recipes.)

Nutrition: per serving

Calories: 309kcals
Fat: 16.6g (7g saturated)
Protein: 22.9g
Carbohydrates: 15.7g (15g sugars)
Fibre: 2.9g
Salt: 3.1g

See Wine Match

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Ingredients

3.2 kg British free-range bone-in half green gammon, soaked if needed (see tip)
1.5 litres chicken stock
1.5 litres golden ale (we used Fuller’s Organic Honey Dew Beer)
3 bay leaves
3 tbsp pink peppercorns

For the glaze

500g chilli jam (reserve 2 tbsp for the crunchy slaw – we used Tracklements)
Grated zest 1 lemon
1 tsp grated ginger

For the slaw

½ red cabbage, shredded
½ white cabbage, shredded
2 granny smith apples, very thinly sliced – squeeze over some lemon juice to prevent browning
Large bunch each fresh coriander and parsley, leaves picked and roughly chopped
200g full-fat Greek yogurt
80ml double cream
Juice 1 lemon
Juice 1 orange
2 tbsp wholegrain mustard
2 tbsp chilli jam (see For The Glaze)

You’ll also need…

Meat thermometer or digital probe thermometer

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Method

Place the gammon in a very large deep saucepan, with enough room for it to be fully covered in liquid. Pour over allthe stock ingredients. You may need to top up with water so the stock completely covers the gammon. Bring to a simmer then cook for 3 hours, until a meat thermometer inserted into the thickest part reads 65ºC.
Drain the ham and allow it to come to room temperature before chilling overnight. If you want to serve on the same day, you can roast the joint straight away.
Heat the oven to 220ºC/200ºC/gas7. Mix together the chilli jam with the zest of 1 lemon. Using a sharp knife remove the skin from the ham, leaving a layer of fat behind. Spread the glaze evenly over the ham. Place the ham on a large roasting tray and cook for 40 minutes, basting occasionally, until the glaze has crisped up and caramelised. Turn the ham from time to time if it’s burning in patches.

Meanwhile prepare the coleslaw. Mix the cabbages, apple and herbs together. In a medium jug, mix together the yogurt,cream, lemon and orange juice, mustard and chilli jam. Season it generously with salt and pepper, then mix thoroughly through the vegetables. Serve with the ham.

Recipe from December 2015 Issue

Nutrition

Nutrition: per serving

Calories: 309kcals
Fat: 16.6g (7g saturated)
Protein: 22.9g
Carbohydrates: 15.7g (15g sugars)
Fibre: 2.9g
Salt: 3.1g

delicious. tips

Many gammons don’t need to be soaked before cooking, so ask your butcher what he or she advises when you buy it. It’s less hassle to get one that doesn’t need to be soaked, but if you do have to soak it, put the gammon in a large container and cover with cold water. Soak for 24 hours, changing the water if the butcher recommends it. Drain the soaking water, then boil the gammon as in the recipe.
If there are any leftovers, cut the meat from the bone, then chop it up and freeze in smaller portion sizes to use in pie fillings.
You can prepare the glazed ham to the end of step 2 up to 1 week in advance. Keep it covered in the fridge. Warm in the oven to serve or eat cold.
Or, after boiling the ham, drain and cool, then cover and keep chilled for up to 48 hours before roasting.
A gammon is an uncooked, cured cut of pork from the back leg. If it’s unsmoked, it’s called green gammon. Once it’s cooked, it becomes ham. Ask your butcher for the lower leg of the gammon if you want the traditional Christmas shape, but any cut will be fine for this recipe.

What's the perfect wine match?

Our friends at Majestic Wine recommend Riesling Kendemmans. The Kendemman’s vibrant acidity, elegant minerality and touch of sweetness is a knockout pairing with this spicy dish. It’s snappy peach and apricot notes will also work wonders with the crunchy slaw.

Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.

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