A Cracking Christmas Gammon Recipe

A Cracking Christmas Gammon Recipe

01/12/2021 Off By Peter Gladwin

Have a Cracking Christmas with Gammon from Gladwin Farming

with Stem Ginger, Star Anise and Chargrilled Clementine

We do go on about Gregory’s heritage Saddleback pigs,
feasting on acorns and hazelnuts in their natural free range environment
– there is nothing quite like it for succulent flavoured pork.
In the late summer we cured some Gammon joints and they are now for sale in the vineyard
from the cellar door, as the most delicious Christmas treat.
We have both “green” Gammon and joints that have been smoked with oak and vine logs
– British Gammon from any good butcher will work equally well in this spicy, festive Yuletide recipe.

–  The Gladwins


3kg boneless smoked gammon
2 litres ginger beer
1 litre clementine juice (or orange juice)
2 red onions, cut into quarters
20 cloves
2 cinnamon sticks
6 whole star anise
2 bay leaves
4 globes of bottled stem ginger, cut into slivers, plus some of the syrup
6 small clementines
2 tsp. English mustard
Juice of 1 or 2 lemons
Freshly ground black pepper
Flat leaved parsley


 Put gammon into a large saucepan and pour over the ginger beer and clementine juice.

Add the onions, 5 of the cloves, cinnamon, star anise and bay leaves.
If necessary, top up the pan with a bit of water to completely cover the meat.

Place the pan on a moderate heat, bring to the boil, then cover with a lid and simmer for 2 hours,
topping up with water to keep gammon covered in liquid as necessary.

Remove the Gammon from the cooking liquor and allow to cook for a few minutes.

Carefully cut off the skin leaving just on a thin layer of fat.

Score the outside to create a diamond pattern.
Stud this with cloves and push the ginger slithers into the scored cuts.
Brush the whole joint with the stem ginger syrup.

Place the joint in a roasting tin with 500ml of the cooking liquor
and bake for 20 minutes in a preheated oven at 200°C.

Baste the joint again; turn the temperature down to 175°C and bake for a further hour.
Cover with tin foil if it starts to burn.

Cut the clementines in half and place them cut side down on a hot griddle for 2 minutes.
Add these into the roasting tin for the last 10 minutes of cooking the gammon.

Remove the gammon and clementines from the tin.
Keep warm and rest before carving.

Place the roasting tin onto a hot hob, add a little more of the cooking liquor,
bring to a rapid boil to make a jus. Add the English mustard, lemon juice and black pepper.
Reduce the liquid, taste and balance the flavour.

Carve the gammon in thin slices serving the chargrilled clementines on top.
Spoon the jus over and finish with parsley.

Serve with Jacket Potatoes, Buttered Parsnips, Red Cabbage, Heritage Carrots or Curly Kale.

© Peter Gladwin

Our range of pork from Gladwin Farming, including Gammon, is available now from the vineyard cellar door.

Call us on 01798 815 196 or email info@nutbournevineyards.com to enquire.

Find out more about Gladwin Farming here →