Ginger glazed Christmas ham - Domestic Gothess

Ginger Glazed Gammon With Root Vegetable Gratin

Serves 6-8
Author Domestic Gothess


  • Ginger Glazed Gammon:
  • 1 kg (2.2lb) gammon joint
  • 1.5 litres pineapple or apple juice
  • 2 star anise
  • 3 cloves
  • 6 peppercorns
  • 2 bay leaves
  • Glaze:
  • 175 g (6oz) ginger preserves (or marmalade)
  • 50 g (firmly packed 1/4 cup) dark brown soft sugar
  • 1/4 tsp ground cloves
  • 1 tbsp hot english mustard
  • cloves for studding optional
  • Root Vegetable Gratin:
  • 1.5 kg (3.3lb) (unprepared weight) mixed root vegetables, I used 2 large potatoes, 2 large sweet potatoes, 2 large parsnips and 1 large carrot
  • 2 fat cloves of garlic crushed
  • 300 ml (3/4 + 1/2 cup) double cream
  • 500 ml (2 +1/8 cups) full fat milk
  • generous pinch ground nutmeg
  • 1/2 tsp dried thyme
  • salt and pepper
  • 100 g (3.5 oz) pecorino romano, parmesan or grana padano cheese, grated


  1. Ginger Glazed Gammon:
  2. Place the gammon joint in a large pan, pour over the pineapple juice and top up with water so that the joint is at least two thirds covered. Add the spices and bay leaves. Bring up to the boil, cover and turn down the heat; cook at a gentle simmer for 1 and a half hours, or two if the joint was cold from the fridge; tuning it over halfway through. It should reach 65C/149F in the centre.
  3. Meanwhile, heat the oven to 220C/425F/gas mark 7 and prepare the glaze by simply mixing the ginger preserves, sugar, ground cloves and mustard together in a bowl.
  4. When the gammon is cooked, lift it out of the cooking liquid and place it in a roasting tray lined with tin foil (the glaze really sticks so the tin foil saves you some scrubbing). Use a sharp knife to cut off the skin, leaving the fat; it should come away easily. Score the fat in a diamond pattern and stud each diamond with a clove if you like.
  5. Pour over the glaze, making sure that the whole ham gets a thick coating, then bake for 15 minutes until the glaze is caramelised.
  6. Root Vegetable Gratin:
  7. Preheat the oven to 190C/375F/gas mark 5. Peel all of the vegetables and slice them very thinly, if you have a mandoline slicer, now is the time to use it!
  8. Place the sliced vegetables, milk, cream, garlic, nutmeg and thyme in a parge pan and season generously with salt and pepper. Bring to the boil then simmer for about 10 minutes until the vegetables are tender but not mushy.
  9. Remove from the heat and spread 1/3 of the vegetables in a large oven-proof dish; scatter over 1/3 of the cheese then spread over another third of the vegetables followed by another third of the cheese. Spread over the remaining vegetables and pour over and leftover liqiud then sprinkle over the rest of the cheese.
  10. Bake for about 30 minutes until golden and bubbling and the vegetables are completely soft; a knife should go in easily.