Baked gammon with Christmas pickle

Tristan Welch's traditional mustard and sugar glazed ham and crunchy Christmas pickle makes the perfect Boxing day lunch
By Tristan Welch
Baked gammon with Christmas pickle
  • Rating:
  • Serves: 8
  • Cook Time: plus 1-2 days marinating
  • Prep Time: 25 minutes
  • Effort: easy


For the pickling liquor

  • 2 tbsp caster sugar
  • 5 black peppercorns
  • ½ tsp coriander seeds
  • 1 sprigs thyme
  • 1 sprigs dill
  • ½ tsp salt
  • 100 ml vegetable oil
  • 75 ml white wine vinegar
  • 75 ml white wine
  • 1 sprigs tarragon

For the Christmas pickle

  • 400 g vegetables, celery, button onions, carrots and baby leeks, chopped into even sized pieces
  • 1 crisp apple, cored and cut into 8 pieces

For the ham

  • 4-5 kg green gammon, on the bone, soaked overnight in cold water
  • ½ heads celery, stalks separated
  • 4 large carrots, peeled
  • 1 leek, halved
  • 4 bay leaves
  • 12 black peppercorns

For the glaze

  • 1 small jar cloves
  • 2½ tbsp English mustard powder
  • 2½ tbsp demerara sugar
  • 75-100 ml milk


1. For the pickling liquor: combine all the pickling ingredients in a saucepan with 200ml water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes, then remove from the heat to cool.

2. For the Christmas pickle: tip all the vegetables (not the apple) into a large, heavy-based pan. Pour over the cooled pickling liquor and bring to a simmer over a medium-high heat. Simmer for 3-4 minutes then stir in the apple and simmer for a further 30 seconds.

3. Remove from the heat and leave to cool. When cool, transfer to fridge for 1-2 days to let the flavour develop before eating.

4. For the ham: drain the gammon of its soaking water and place in a pot. Add all the other ingredients and cover with cold water.

5. Bring to a boil over a medium heat then reduce the heat to low and simmer gently for 2 hours, or until cooked through, skimming the surface every now and then. (Make sure the gammon in covered with liquid during cooking, topping up with extra water if needed. Also take care not to let the liquid boil too fast.)

6. When the gammon is cooked, remove the pan from the heat and leave the joint to cool in the cooking liquor.

7. For the glaze: preheat the oven to 160C/140C fan/gas 2. When the gammon is cool, remove it from the cooking liquor and place on a baking tray. Score a diamond pattern into the skin and stud with cloves.

8. Mix the English mustard and demerara sugar together then gradually add enough of the milk to form a paste. Spread the paste evenly all over the gammon.

9. Bake the gammon in the oven for 30-50 minutes, or until golden brown and shiny on top. Set aside to cool then carve into slices and serve with the Christmas pickles.

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