Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Baked Christmas Ham

by Lizzie Kamenetzky from The Great British Bake Off: Christmas

Baked Christmas ham from The Great British Bake Off: Christmas cookbook. A real centrepiece, a whole ham is a thing of beauty, and the leftovers can be enjoyed long after the big day.

From the book

Introduction

A real centrepiece, a whole ham is a thing of beauty. It is worth getting a whole one even if you don’t have a very large crowd to feed, as the leftovers will keep you going long after the day itself. If you want, just ask your butcher for a smaller chunk of the gammon on the bone. You need to start this recipe at least the day before you want to eat it.

Read more Read less

Ingredients

1 large onion, quartered
2 carrots, roughly chopped
3 bay leaves
a handful of fresh parsley stalks
a handful of fresh thyme sprigs
8 black peppercorns
6 allspice berries, lightly crushed
1.5 litres medium dry cider
9–10kg whole unsmoked ham on the bone, soaked for 8 hours in cold water, changing the water regularly
3 tbsp golden syrup
2 tbsp black treacle
2 tsp ground ginger
a good pinch of English mustard powder
juice of 1/2 orange
2–3 tbsp demerara sugar

Method

1. Heat the oven to 120°C/250°F/gas 1/2. Put the onion, carrots, bay leaves, herbs, peppercorns and allspice in the roasting tin. Pour the cider over, then put the rack on top.

2. Sit the soaked and drained ham on the rack and cover with a large tent of foil, sealing it well. Put on the hob over a high heat and bring to the boil. Simmer for 15 minutes, then transfer to the warm oven and bake for 8 hours or overnight.

3. Remove from the oven and increase the temperature to 180°C/350°F/gas 4. Using a
sharp knife, carefully peel the skin away from the ham, leaving behind as much of the fat as you can.

4. Mix the syrup and treacle with the ginger, mustard powder and orange juice and smear
all over the ham. Sprinkle with the sugar, place in the heated oven and bake for 45 minutes– 1 hour until sticky and piping hot throughout.

THINKING AHEAD
You can bake the ham and leave it in a cool place (such as a cellar, unheated porch or
secure garage, if the weather is nice and cold) for up to 24 hours before you want to finish it in the hot oven. Leave the skin on and make sure it is wrapped well in foil.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Great British Bake Off: Christmas

Close menu