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Cranberry and mustard glazed ham with chunky gherkin relish recipe

Cranberry and mustard glazed ham with chunky gherkin relish recipe

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The ultimate crowd-pleaser, this Christmas ham makes a happy addition to all festive tables. Serve it warm with Christmas dinner or cold on Boxing Day with the quick and easy yet totally delicious relish. See method

  • Serves 6-8
  • Takes 1 hr 30 mins
  • 322 calories / serving
  • Freezable

Ingredients

  • 1 onion, cut into quarters (skins left on)
  • 2 carrots, cut into 3cm chunks
  • 2 celery sticks, cut into 4cm chunks
  • 6 whole peppercorns
  • 2 bay leaves​
  • 6 whole cloves
  • 1.2kg Tesco Finest smoked Wiltshire cured gammon joint
  • 300ml pickle liquid from a jar of gherkins 

For the glaze

  • 1 tbsp grainy mustard
  • 3 tbsp cranberry sauce

For the relish

  • 6 large gherkins, roughly chopped into 2cm chunks, plus 2 tbsp pickle liquid from the jar, including the mustard seeds
  • 1 red onion, finely sliced
  • 1 lemon, juiced
  • 1 tbsp honey
  • 1 cooked beetroot, about 150g, peeled and chopped into 2cm chunks
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1345kj
    322kcal     16%

  • Fat

    15g 21%

  • Saturates

    5g 23%

  • Sugars

    10g 11%

  • Salt

    6.1g 101%

of the reference intake
Carbohydrate 15.4g Protein 28.8g Fibre 3.5g

Method

  1. Place the onion, carrots, celery sticks, peppercorns, bay leaves and cloves in a large saucepan. Place the ham in the pot and pour over the pickle liquid, then enough water to cover the ham, place on the hob and bring to a gentle simmer. Simmer over a low heat for 1 hr. 
  2. Preheat the oven to gas 8, 230°C, fan 210°C. Mix the ingredients for the glaze together.
  3. Remove the ham and set aside to cool for 5-10mins. Loosen the edges of the skin with a knife, then peel it off to reveal the fatty layer underneath. Score the fat diagonally, then spread the glaze all over the ham. Cover the ends of the ham with kitchen foil to avoid it drying out.
  4. Bake for 15-20 mins until golden and the glaze is bubbling and charred.
  5. Meanwhile, prepare the relish. Mix together all the ingredients in a bowl. Set aside to allow the onion to ‘cook’ in the juices for at least 10 mins.
  6. Remove the ham, allow to cool slightly before slicing and serving with the relish.

Tip: You can boil the ham the day before, but you will get a slightly firmer result. If you prefer a milder flavour, you can soak your ham for 4-6 hrs or overnight. Change the water a few times to drain out the salt. Generally speaking, hams are not over salted in the UK and so there’s no need to soak as a rule.

Freezing and defrosting guidelines

Cut the ham into slices or leave as a whole, just make sure the ham is well covered to be protected from freezer burn. Reserve a tablespoon or two of the cooking liquid to freeze with it. Pour into a freezer bag, add ham slices and freeze. Allow to thaw completely before using.In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas ham recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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