For the gammon:

  • 2 kg boneless gammon joint
  • 1 onion, peeled and quartered
  • 2 whole star anise
  • 0.5 tsp whole cloves
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 3 bay leaves
  • 1 litre dry cider

For the glaze:

  • 1 tbsp cloves
  • 100 g dark brown sugar
  • 50 g clear honey
  • 2 tbsp Dijon mustard
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice


  1. 1

    Put the gammon in a large pan, add the other gammon ingredients and top up with cold water to cover the gammon by 2cm. Bring to the boil, skimming off and discarding any impurities as they rise. Reduce the heat and simmer very gently for 1 hour 20 minutes. Remove from the heat and leave to cool in the liquid for 1 hour.

  2. 2

    Preheat the oven to 220°C, fan 200°C, gas 7. Remove the gammon from the stock and transfer to a board. Remove the skin; score the fat into diamonds and stud the fat with the cloves.

  3. 3

    Mix together the sugar, honey, mustard and ground spices. Transfer the gammon to a foil-lined tin and brush the fat with half of the glaze. Roast in the oven for 20 minutes, spooning the remaining glaze over the top halfway through.

  4. 4

    Remove from the oven and leave to cool for 20 minutes if serving warm; cool completely to eat cold. Serve with Annie Bell's traditional fruity​ Cumberland sauce.


    Get ahead: if serving cold, prepare the gammon up to 3 days ahead; chill. If serving hot, prepare 3 hours before serving.

Nutritional Details

Each serving provides
  • Energy 2688kj 642kcal 32%
  • Fat 26.7g 38%
  • Saturates 8.5g 43%
  • Sugars 27.3g 30%
  • Salt 7.9g 132%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

28.1g carbohydrate 2.9g fibre 59.8g protein

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