Cook a ham that will knock the socks off of your guest this Christmas. This Scandinavian-inspired ham recipe ticks all the boxes.


A Piece of Saddleback Gammon

2 Carrots

1 Leek

1 Onion

2 Celery sticks

A bunch of fresh herbs

4 Cinnamon Sticks

A dozen Juniper Berries

For the Glaze

2 egg yolks

1 tbsp light soft brown sugar

6 tbsp wholegrain mustard

8 tbsp fine bread crumbs

How long?


How many for?

Feeds 12

Cooking method

1. Fill a large saucepan or casserole dish with water and gently bring the gammon to the boil. Discard the water, rinse and pop the gammon back into the empty pan.

2. Pour in the two litres of water, this should just about cover the top of your gammon; if it doesn’t, simply top up with a little fresh water.

3. Take the ends off the leeks and carrots and split them in half. Cut the onion in half and chop the celery into three chunks. Submerge in the pan, nestling the veg in neatly round the gammon.

4. Tie your fresh herbs together to make a pretty bouquet and add to the pan along with the cinnamon sticks and juniper berries.

5. Bring the pot to the boil and turn the heat down to a jolly simmer. Cover partially with a lid and leave for a couple of hours, checking from time to time that it isn’t bubbling too fiercely or hasn’t stopped boiling altogether.

6. After two hours cooking, check the ham for tenderness. The bottom should have darkened and should look like it could come away easily.

7. Remove the gammon from the saucepan and leave to cool. Once cool enough to handle, remove the string before carefully cutting off the rind and any access fat. Pre-heat your oven up to 200ºC.

8. Mix together the egg yolks, sugar and mustard then brush all over the ham. Coat the glazed ham with the bread crumbs then place in the oven for 15-20 minutes or until golden brown.