Gordon Ramsay’s honey glazed ham has been my holiday table showstopper for nearly a decade now. I’ll never forget the Christmas when my youngest grandson took one bite and declared it “better than candy” – high praise from a seven-year-old with a serious sweet tooth! The beautiful diamond pattern studded with cloves brings me back to my mother’s kitchen, where she’d carefully score the ham while telling stories of holiday feasts from her own childhood.
The aroma of this ham slowly roasting fills every corner of the house with the sweet scent of honey and warm spices. I’ve found there’s something magical about that moment when the glaze begins to caramelize and bubble – it transforms an ordinary cut of meat into something truly special. Now, let’s roll up our sleeves and get cooking!
What Makes This Gordon Ramsay Honey Glazed Ham So Special
When I first tried Gordon Ramsay’s approach to glazed ham, I immediately recognized why his technique stands apart from others I’ve tried over my decades in the kitchen. His method of simmering the ham with aromatic vegetables and spices infuses the meat with incredible depth before the sweet glaze even touches it.
- Prepares beautifully ahead of time, making your holiday cooking schedule much more manageable
- Creates two wonderful dishes in one – succulent glazed ham plus a flavorful stock for future soups
- Offers incredible versatility – delicious hot from the oven or cold in sandwiches days later
- Features a perfectly balanced sweet-savory glaze that caramelizes beautifully
- Provides an impressive centerpiece that’s surprisingly simple to create
- Makes the most economical use of your holiday budget with multiple meals from one preparation
Ingredient Spotlight
Unsmoked boneless gammon joint: This cut is the star of our show – I prefer unsmoked for this recipe as it allows the honey glaze to shine without competing flavors. The meat becomes incredibly tender after its aromatic bath.
Carrots, leek, and onion: These aromatic vegetables create the flavor foundation for our ham. I’ve found that the natural sweetness they release during simmering complements the pork beautifully.
Black peppercorns and coriander seeds: These spices add a gentle warmth and complexity to the cooking liquid. I always crush them lightly to release their aromatic oils without overwhelming the ham.
Cinnamon sticks and bay leaves: In my kitchen, these aromatics provide a subtle background note that enhances the holiday feeling of the dish. The cinnamon particularly complements the honey in the glaze.
Cloves: These little flavor powerhouses serve double duty – studding the fat creates an attractive pattern while infusing the meat with their distinctive warm, spicy essence.
Demerara sugar: I prefer this partially refined brown sugar for its rich molasses notes that create depth in the glaze. It caramelizes beautifully around the ham.
Madeira wine and sherry vinegar: This combination brings a sophisticated acidic balance to the sweetness. After years of making this recipe, I’ve found this pairing creates the most complex flavor in the glaze.
Honey: The golden hero of our glaze! I typically use a darker, more robust honey as it stands up better to the cooking process and delivers more flavor.
How to Make Gordon Ramsay’s Honey Glazed Ham
Step 1. Begin by placing your gammon joint in a large saucepan that allows plenty of room. I’ve learned that giving the ham space ensures even cooking and better flavor absorption from the aromatics.
Step 2. Add your chopped carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks, and bay leaves to the pot. Betty’s tip: don’t skimp on the aromatics – they’re essential for building deep flavor in the meat.
Step 3. Pour in enough cold water to completely cover the ham. In my experience, starting with cold water helps the meat cook more evenly and stay juicy.
Step 4. Bring the pot to a boil, then immediately reduce to a gentle simmer. Through trial and error, I’ve found that a slow, patient simmer for the full 3 hours yields the most tender result.
Step 5. During the simmering process, occasionally skim off any froth or impurities that rise to the surface. This helps ensure a clean flavor in both the ham and the resulting stock.
Step 6. Once the ham has simmered for 3 hours, allow it to cool slightly in the cooking liquid if serving soon, or overnight if preparing ahead. The gentle cooling in the aromatic broth adds even more flavor.
Step 7. When you’re ready to glaze the ham, preheat your oven to 340°F and prepare the glaze by combining the demerara sugar, Madeira, sherry vinegar, and honey in a small saucepan.
Step 8. Stir the glaze mixture over low heat until the sugar dissolves, then bring to a boil and simmer for 3-4 minutes until it becomes a glossy syrup. I always stay right by the stove – this mixture can boil over in seconds!
Step 9. While the glaze simmers, prepare your ham by removing it from the cooking liquid, cutting away the strings, and carefully removing the skin while leaving an even layer of fat.
Step 10. Score the fat in a diamond pattern and place a clove at the center of each diamond. After years of making this recipe, I’ve found that scoring about 1/4 inch deep creates the perfect texture.
Step 11. Place the ham in a roasting tin, pour half the glaze over it, and roast for 15 minutes. Betty’s family tip: line the roasting tin with foil first for much easier cleanup later!
Step 12. Pour the remaining glaze over the ham and return it to the oven for another 25-35 minutes, basting frequently with the pan juices and rotating the pan for even coloring.
Step 13. Allow the glazed ham to rest for 15 minutes before carving. I’ve discovered this resting period is crucial – it helps the juices redistribute throughout the meat for the perfect texture.
Storage and Reheating Tips
This Gordon Ramsay honey glazed ham keeps beautifully in the refrigerator for up to 5 days. I typically store leftover ham in an airtight container, separating layers with parchment paper to prevent the slices from sticking together. The glaze will firm up when cold, which actually helps lock in moisture.
If you’re planning to freeze portions, wrap them tightly in plastic wrap followed by foil before freezing. Betty’s method ensures the ham stays fresh for up to 3 months. I label each package with the date and contents – a lesson learned after one too many “mystery meat” discoveries!
For reheating, I find the oven method works best for preserving the ham’s texture and flavor. Place slices in a baking dish with a splash of water or stock, cover with foil, and warm at 325°F until heated through (about 10 minutes). The microwave works in a pinch, but the meat can become a bit tough if heated too long.
Perfect Partners for Gordon Ramsay’s Honey Glazed Ham
- Creamy scalloped potatoes with their rich, velvety texture make an ideal counterpoint to the sweet-savory ham
- Bright, crisp Brussels sprout slaw with apple and walnuts for a refreshing contrast
- Buttery dinner rolls for creating mini sandwiches right at the table
- Southern-style green beans with a touch of garlic and bacon
- Classic cranberry sauce – the tartness cuts through the rich ham beautifully
- A simple arugula salad with lemon vinaigrette to balance the meal
FAQs
- Can I use a bone-in ham instead? Yes! I’ve made this with bone-in ham many times. You’ll need to increase the simmering time by about 30 minutes per kg, and be careful when scoring around the bone.
- What can I substitute for Madeira wine? If Madeira isn’t available, I recommend using port wine or even a good quality apple juice with a splash of balsamic vinegar to maintain that sweet-tart balance.
- Can I make this in a slow cooker? The simmering stage works beautifully in a slow cooker – cook on low for 6-8 hours. You’ll still need to finish with the glaze in the oven for that caramelized exterior.
- My glaze crystallized – what happened? This typically happens if the glaze boils too long. Betty’s solution is to add a tablespoon of water and gently reheat, stirring constantly.
- How much ham should I buy per person? I recommend calculating about 1/3 to 1/2 pound per person for a bone-out ham if it’s the main dish, or less if you’re serving multiple proteins.
- Can I add other flavors to the glaze? Absolutely! I’ve experimented with adding orange zest, star anise, or a splash of bourbon to the glaze with wonderful results.
Gordon Ramsay’s Honey Glazed Ham
Ingredients
Equipment
Method
- Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves.
- Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time.
- If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock and save for soup.
- To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
- Preheat the oven to 340°F (170°C or 150°C fan, Gas 3). Lift the ham into a roasting tin.
- Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat.
- Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
- Remove from the oven and allow to rest for 15 minutes before carving.
