Heston Christmas Classics - Roasted gammon

Heston shows you how to make his moreish gammon with maple-mustard glaze - perfect for an alternative Christmas centrepiece or Boxing Day lunch.

DURATION 0:03:23


Recipe - Serves: 8 - 10


For the gammon:
2kg Waitrose British unsmoked gammon joint
600g apple juice
One cinnamon stick
One bulb of garlic, peeled and crushed.
2 cloves
1 star anise
40g orange zest, peeled, pith removed

For the maple mustard glaze:
220g maple syrup
300g orange juice
One cinnamon stick
150g Dijon mustard
¼ tsp mustard powder


1. Preheat the oven to 120C/gas mark 2. In the meantime, make several incisions in the surface of gammon.
2. Add the gammon to a roasting tray or casserole dish suitable for stovetop and oven use, then add 2-3 litres of water ensuring the gammon is covered by the water.
3. Add the apple juice, cinnamon stick, garlic, cloves, star anise and orange zest. Cover the pot with aluminium foil and place on the hob. Bring to a simmer, then place in the oven.
4. After approximately 4h 30 min, remove the tray from the oven and allow to stand in the liquid to cool for up to half an hour.

To make the glaze
1. Meanwhile, make the glaze. Place the maple syrup in a pan and cook to 140oC (this will take around 10-15 minutes). Remove the pan from the heat for a couple of minutes, then add the orange juice and cinnamon. This will bubble up, so add the orange juice gradually.
2. Bring to the boil then simmer until the liquid has reduced by about half and remove the cinnamon stick. Using a hand blender, blitz in the Dijon mustard and mustard powder.

To finish the Gammon
1. Preheat the oven to 200oC, gas mark 6. Remove the gammon from the roasting tray, remove the skin using a sharp knife and score the fat. Place on a wire rack with a tray underneath, brush the glaze all over the gammon and place in the oven for 10 minutes.
2. Apply a second layer of glaze to the gammon and return to the oven for another 10 minutes.
3. Remove from the oven and allow to rest for 10 minutes before carving. Serve with some the remaining glaze as a sauce.