Description
This Peppercorn & Honey Ham recipe features a tender, smoked gammon joint gently simmered with aromatic vegetables and herbs, then finished with a sweet and spicy honey glaze infused with a blend of black, Sichuan, and pink peppercorns. Perfect for a flavorful centerpiece for any celebratory meal or family gathering.
Ingredients
Scale
Ham and Simmering Ingredients
- 2kg tied, smoked gammon joint
- 2 onions, unpeeled, halved
- 2 bay leaves
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 1 tbsp black peppercorns
- 1 tbsp Sichuan peppercorns
Glaze Ingredients
- ½ tbsp black peppercorns
- ½ tbsp Sichuan peppercorns
- 1 tsp pink peppercorns
- 100ml runny honey
Instructions
- Simmer the Gammon: Place the gammon joint, onions, bay leaves, thyme, rosemary, celery, carrots, 1 tbsp black peppercorns, and 1 tbsp Sichuan peppercorns into a large deep pot. Cover everything completely with cold water. Bring it to a boil, then immediately reduce the heat to a simmer. Place a lid on the pot, leaving it slightly ajar, and simmer gently for 1 hour. After cooking, turn off the heat and leave the gammon submerged with the lid on for an additional 40 minutes.
- Prepare the Glaze: Remove the gammon from the pot and set aside to cool slightly. Keep the cooking stock and freeze it for future use, such as a soup base. While the ham cools, toast the remaining peppercorns (½ tbsp black peppercorns, ½ tbsp Sichuan peppercorns, and 1 tsp pink peppercorns) in a small saucepan over medium heat until fragrant. Then grind them coarsely using a pestle and mortar, aiming for small granules rather than large chunks. Combine the ground peppercorns with 100ml of runny honey in a small bowl to create the glaze.
- Roast the Ham with Glaze: Line a roasting tin with foil, ensuring it can comfortably hold the gammon. Preheat your oven to 200°C (180°C fan)/gas mark 6. Once the gammon has cooled enough to handle, peel off and discard the skin. Score the thick layer of fat with a sharp knife. Place the gammon in the prepared roasting tin and generously glaze it with half of the honey and peppercorn mixture, using a pastry brush to get into all the scored areas. Roast the ham in the preheated oven for 25 minutes, brushing on the remaining glaze halfway through the roasting time. When done, brush over the reserved glaze once more and serve.
Notes
- Keep the simmering stock to use as a flavorful base for soups or stews.
- Do not boil the ham vigorously; a gentle simmer ensures tender, juicy meat.
- Scoring the fat allows the glaze to penetrate, enhancing flavor and creating a delicious crispy finish.
- Use a pestle and mortar to grind peppercorns to maintain texture and aroma; avoid over-grinding into powder.
- Allow the ham to rest after roasting to let flavors settle and juices redistribute.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: British
Keywords: peppercorn ham, honey glazed ham, gammon recipe, roasted ham, British ham recipe
