Clementine baked gammon recipe
Created by The Tesco Recipes team
A mouthwateringly fruity variation of the classic baked gammon, made with clementines and cloves.
See method- Serves 8
- Takes 2 hrs 5 mins, plus resting
- 430 calories / serving
- Dairy-free
Ingredients
- 1.5kg unsmoked gammon joint
- 1 chopped carrot
- 2 chopped sticks celery
- 1 chopped onion
- 1 chopped clementine
- 2 fresh bay leaves
- 6 black peppercorns
- 3 sprigs thyme
- 1 cinnamon stick
- 4tbsp redcurrant jelly
- 30ml (2tbsp) port
- 3tbsp light Muscovado sugar
- 1 cinnamon stick
- 1 clementine, finely grated zest and juice
- 2 clementines, thinly sliced
- 1 tbsp cloves
Each serving contains
- Energy
- 1800kJ 430.0kcal
- Fat
- 23g
- Saturates
- 8g
- Salt
- 5.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 10.8gProtein 43.8gFibre 0.0g
Method
- Put a 1.5kg (3lb) unsmoked gammon joint in a pan and cover with water. Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick. Bring to the boil, then simmer for 1 hr. Drain, discard veg; leave to cool.
- Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan and bubble until syrupy. Leave to cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Remove skin from gammon leaving a 1cm (½cm) thick layer of fat over the top. Score fat into diamonds.
- Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Brush syrup over meat. Thinly slice 2 clementines and overlap slices over glaze. Secure each with a clove. Bake for 20-30 mins, basting twice with juices, until sticky and golden. Leave to cool for 5-10 mins.
- 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.
