Ham has long been a traditional Christmas food to accompany your roast dinner. Whether you boil it or slow-roast it, it's the perfect addition to not just a Christmas dinner, but for Boxing Day too! Simply carve it up for the big Christmas lunch, then save the leftovers for delicious ham sandwiches later in the week.
But sometimes your standard ham recipe just won't cut it, and for those times we've got a recipe that will shake things up with a touch of spice.
Featuring a smoked chilli honey glaze from Gran Luchito, and fragranced with delicate notes of bay leaf and peppercorns, this recipe is perfect for honouring a classic food in a new and modern way.
No need for an ingredients list as long as your arm or hours of preparation either, all you need is 5 ingredients and 3 steps!
Take a look and spice up your Christmas ham this December.
Preparation time 15 minutes
Cooking time 1 hour 55 minutes
You will need
1.5kg boneless gammon joint
1 onion, quartered
2 bay leaves
¾ tbsp Gran Luchito Smoked Chilli Honey
1. Cover the gammon joint with water in a large saucepan. Add the onion, bay leaves and peppercorns. Bring to the boil on a low heat and simmer for 1 hour 30 minutes. Remove from the pan and allow to cool down.
2. Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Remove the skin from the ham with a sharp knife and discard. Criss cross the fat layer with a sharp knife. Slightly melt the honey in a microwave, or mix with a little hot water and brush it all over the ham.
3. Roast in the oven for 20-25 minutes or until it is crispy. Baste with Gran Luchito Smoked Chilli Honey every once in a while. Leave to rest before carving.
Recipe courtesy of Gran Luchito