Hot-honey glazed ham
Serves: about 8
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Hot-honey glazed ham
Recipe by Neil Rankin
This is a classic Christmas ham, with an American twist. If you’re not keen on spice, swap the Scotch bonnet for a milder chilli, or leave out all together. It's wonderful served with sweet mustard pickles and brilliant in sandwiches
Serves: about 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
216Kcal
Fat
11gr
Saturates
4gr
Carbs
10gr
Sugars
10gr
Fibre
0gr
Protein
20gr
Salt
2.5gr
Neil Rankin
Neil is a Scottish chef who began his career in fine-dining restaurants before falling in love with the dirtier side of cooking – smoking and barbecuing. After stints at meat-centric London restaurants including Smokehouse, Pitt Cue Co and Jamie Oliver’s Barbecoa, he opened Temper restaurant in 2016 and now has three in the capital.
See more of Neil Rankin’s recipes
Neil Rankin
Neil is a Scottish chef who began his career in fine-dining restaurants before falling in love with the dirtier side of cooking – smoking and barbecuing. After stints at meat-centric London restaurants including Smokehouse, Pitt Cue Co and Jamie Oliver’s Barbecoa, he opened Temper restaurant in 2016 and now has three in the capital.
See more of Neil Rankin’s recipes
Ingredients
- an unsmoked gammon joint, about 1.5kg, or larger if you wish
- 4 bay leaves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2 tsp black peppercorns
- 3 whole cloves
For the hot-honey glaze
- 200g clear honey
- 1 Scotch bonnet chilli, sliced
- 1 tsp coriander seeds
- 1 tsp finely diced pared lemon zest
- 1 tsp finely diced pared orange zest
Step by step
Get ahead
Leftover ham keeps for up to 3 days in the fridge. The pickles keep in the fridge for up to 1 month.
- Place the gammon joint in a pan big enough to hold it with some room and cover with cold water. Bring to the boil, then pour out the water (this step is to remove excess saltiness).
- Add the bay leaves and spices and cover again with water. Bring to the boil and cook at a simmer for roughly 20 minutes for every 500g. Remove and leave to cool slightly.
- Bring all the ingredients for the hot-honey glaze to the boil in a pan, then leave to cool and thicken.
-
Heat the oven to 220°C, fan 200°C, gas 7. Remove any bindings from the gammon then place in a foil-lined roasting tin. Score the fat in diamond shapes and brush with the honey glaze. Cook for 10 minutes, then brush with the glaze that’s run off into the tin. Cook for another 10 minutes until sticky and caramelised. Leave to cool, slice and serve with the pickles.TipSWEET MUSTARD PICKLES
Slice 1 cucumber and 3 red onions. Toss with 1 tbsp sea salt and leave in a sieve for 1 hour. Rinse and drain. Put 300ml water in a pan with 200ml white wine or cider vinegar, 100g light brown sugar and 100g French’s American mustard (or Dijon). Stir, bring to the boil, then add the cucumber and onions and cook until soft, about 20 minutes. Transfer to sterilised jars*, seal and leave to cool. Makes 3 x 350g jars.
*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, gas 5).
