Looking for a Christmassy centrepiece that's sure to impress? Then this beautiful mulled wine glazed gammon will go down a treat. We caught up with the very talented @the_greedy_ginger, who has put together this exceptional recipe together for you to try at home!
A nice big joint of ham is essential for everyone's Christmas, surely? So I thought about this, and considered how you could possibly make this even more Christmassy? I know, cook it in some mulled wine and make a beautiful glaze with this, combined with marmalade, honey and mustard, honestly Christmas with every last bite.
Cooking time – 6+ hours (slow cooker) + 25 minutes (roasting)
For the slow cooker:
- 1.4kg Smoked Gammon Joint
- 1 Onion
- 1 Bottle Mulled Wine
- 1 Orange
- 2 tbsp Dark Brown Sugar
- 8 Cloves
- 1 Bay Leaf
- 2 Cinnamon Stick
- Pepper Handful of Cranberries
For the glaze:
- 400ml Cooking Liqueur from slow cooker
- 2 tbsp Honey
- 2 tsp Dijon
- 3 tbsp Marmalade
- Start off by roughly chopping the onion and orange before placing the gammon in the slow cooker along with all the other slow cooker ingredients. Put on the low heat setting for 6+ hours. Leave to cook, turning over if not entirely covered and if you have the opportunity but don’t stress if not.
- After leaving it to bubble away for the day, infusing it with all the delicious mulled wine flavours, turn the oven on to 200℃ (fan). Remove the gammon from the slow cooker and place it to one side while the oven heats up. Take 400ml of the cooking liqueur from the slow cooker and put it in a saucepan along with the other glaze components on a medium heat, leaving to simmer and reduce for ~20 minutes until a syrupy glaze has formed.
- Use a brush to glaze the gammon on a baking tray with some of the syrup, leaving the rest back as you will need it to keep glazing throughout cooking. Put the gammon in the oven for 20-25 minutes, glazing every 5 minutes if possible, the more glaze and love, the more delicious and flavoured.
- When serving, pull the ham apart, and if there is any glaze leftover, pour over and pull through for ultra-sweet sticky enjoyment. Best served with dauphinoise potatoes, leftover sprouts from the Christmas festivities, listening to a bit of Mariah Carey and a glass of bubbles; only the essentials at Christmas.
Love this recipe? Then follow @the_greedy_ginger on Instagram for more delicious recipes!