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Orange and Pomegranate Glazed Ham


3 hours

A great way to feed a crowd at Christmas, our festive gammon is glazed with a sticky, sweet orange and pomegranate glaze.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Submerge the gammon joint in cold water overnight to remove some of the saltiness. If you don't have time for this, pop it in a large pan of water, bring to the boil, simmer for a few minutes then drain and refill the pan with cold water and the aromatics.
  2. Boil the gammon for 25 minutes per 450g, keeping the water topped up while it is cooking.
  3. Meanwhile make the glaze by mixing all the ingredients together in a small bowl. Preheat the oven to 200°C.
  4. Once the gammon is cooked, remove it from the water and when cool enough to handle remove the skin from the gammon and score the fat. Stud with cloves if you like, and brush with the glaze.
  5. Put the glazed gammon in the oven for 20-30 minutes uncovered (check often as the glaze can burn) then rest for 30 minutes loosely covered before carving. Serve straight away or leave to cool and enjoy.


  • 2kg boneless gammon joint
  • 2 bay leaves
  • 2 star anise
  • 4 whole cloves (plus extra for studding (optional)
  • 6 whole peppercorns*
  • A few parings of orange peel


  • 50g brown sugar*
  • 1 orange, zest and juice
  • 1 tbsp clear honey*
  • 1 tbsp pomegranate molasses
  • 1 tbsp wholegrain mustard*

To serve

  • Pomegranate and charred orange slices

*From the larder

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Life 7d+

The Real Cure Co.

Dorset Dry Cured Gammon (Boneless)




Organic Oranges

1 Net (4)



Organic Bay Leaves (Dried)

1 Box (10g)



Organic Whole Cloves (Fairtrade)

1 Box (25g)



Star Anise



Pomegranate Molasses

1 Bottle (250ml)