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Baked Gammon with Brown Sugar & Stout

3.3/5 rating (56 votes)
  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 2½ hours, approx
  • Difficulty: Moderate
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Baked Gammon with Brown Sugar & Stout

This is an unusual way of cooking ham; it does take a bit of time but is well worth the effort.


  • 1 x 2kg gammon joint, soaked overnight
  • 2 carrots, peeled
  • 1 small leek, washed and cut in half
  • 4 sticks of celery
  • 2 bay leaves
  • 1 organic vegetable stock cube (Kallo)
  • 1 small onion, peeled and cut in half
  • 2 tbsp black peppercorns
  • 20 cloves optional
  • 100mls stout
  • 140g dark brown un refined sugar
  • 100g runny honey

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  • Place the gammon joint in a large pan.
  • Cover with water and bring to the boil, once boiling, simmer for 5 minutes, and taste.
  • If the water is salty then discard and start again. If not then add a little salt to taste.
  • Add the vegetables, herbs and black peppercorns. Turn the heat down and simmer for bang on 2½ hours. You may need to top up with boiling water to keep the ham covered.
  • Then turn off the heat and leave to rest.
  • Drain well and remove the strings, cut off the skin and score the fat.
  • Warm the stout, sugar and honey together until thick and syrupy.
  • Pre-heat the oven to 180C / Gas 4.
  • Place the ham into a clean non stick tray, spike with cloves and pour over a little stout mixture place in the pre-heated oven and bake for 15 minutes.
  • Keep spooning the warm mixture over the gammon until you end up with a beautifully glazed joint.
  • Remove room the oven and leave to cool slightly, lift off and place on a ham spike or clean large plate.
  • Serve hot or cold with relish (see recipe) and mashed potatoes.

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