Delia Smith’s Christmas Gammon is made with gammon, molasses or black treacle, and salt flakes. This traditional Christmas Gammon recipe creates a delicious holiday centerpiece that takes about 2 hours and 55 minutes to prepare and can serve up to 4 people.
Delia Smith Christmas Gammon Ingredients
- 2.25 kg (5 lbs) collar of gammon
- 1 tablespoon molasses or black treacle
- Salt flakes
How To Make Delia Smith Christmas Gammon
- Preheat the Oven: Preheat to 240°C (475°F)/Gas Mark 9.
- Score the Gammon: Use a sharp knife to score the skin of the gammon in a criss-cross pattern, making 1 cm (about ½ inch) diamonds. Hold the skin taut with one hand while dragging the knife tip down in long movements.
- Prepare the Gammon: Warm the molasses or black treacle slightly (if very cold). Brush the molasses over the scored skin of the gammon. Sprinkle salt flakes over the skin, pressing them in.
- Roast the Gammon: Place the gammon skin-side up in a medium-sized, shallow roasting tin. If the gammon won’t stand upright, use wads of foil to prop it up. Roast in the preheated oven for 25 minutes. Reduce the heat to 180°C (350°F)/Gas Mark 4 and cook for an additional 1¾ to 2 hours, or until tender when tested with a skewer.
- Rest the Gammon: Allow the gammon to rest for at least 30 minutes before serving.
Recipe Tips
- Use a Sharp Knife: Ensure your knife is very sharp for scoring the gammon to make clean cuts and avoid tearing the skin.
- Warm the Molasses: Slightly warm the molasses or black treacle before brushing it on; it will spread more easily and coat the gammon better.
- Press the Salt Well: After sprinkling salt flakes on the gammon, press them in firmly to help them adhere and create a crisp skin.
- Check Tenderness with a Skewer: Test the gammon’s tenderness by inserting a skewer into the thickest part; it should feel tender and the juices should run clear.
- Rest Before Serving: Allow the gammon to rest for at least 30 minutes after cooking to let the juices redistribute and make carving easier.
What To Serve With Christmas Gammon?
This tasty Christmas Gammon pairs well with roasted potatoes, traditional braised red cabbage, Yorkshire pudding, or glazed carrots. It can also be served alongside green beans, stuffing, cranberry sauce, or a fresh salad for a delicious holiday dinner.
How To Store Leftovers Christmas Gammon?
- Refrigerate: Let the leftover Christmas Gammon cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: Cool the gammon to room temperature, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, transfer the gammon to the refrigerator and let it defrost overnight before reheating.
How To Reheat Leftovers Christmas Gammon?
- In The Oven: Preheat the oven to 180°C (350°F). Place the gammon in a baking dish and cover with foil. Reheat for about 20-30 minutes, or until heated through.
- In The Microwave: Slice the gammon and place it on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, checking to ensure it is heated evenly.
- On the Stove: Heat a non-stick skillet over medium heat. Place the gammon slices in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until warmed through.
Delia Smith Christmas Gammon Nutrition Facts
Serving Size: 1 serving (based on 4 servings total)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 1500mg
- Potassium: 500mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 40g
Try More Delia Smith Recipes:
Delia Smith Christmas Gammon
Description
Delia Smith’s Christmas Gammon is made with gammon, molasses or black treacle, and salt flakes. This traditional Christmas Gammon recipe creates a delicious holiday centerpiece that takes about 2 hours and 55 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 240°C (475°F)/Gas Mark 9.
- Score the Gammon: Use a sharp knife to score the skin of the gammon in a criss-cross pattern, making 1 cm (about ½ inch) diamonds. Hold the skin taut with one hand while dragging the knife tip down in long movements.
- Prepare the Gammon: Warm the molasses or black treacle slightly (if very cold). Brush the molasses over the scored skin of the gammon. Sprinkle salt flakes over the skin, pressing them in.
- Roast the Gammon: Place the gammon skin-side up in a medium-sized, shallow roasting tin. If the gammon won’t stand upright, use wads of foil to prop it up. Roast in the preheated oven for 25 minutes. Reduce the heat to 180°C (350°F)/Gas Mark 4 and cook for an additional 1¾ to 2 hours, or until tender when tested with a skewer.
- Rest the Gammon: Allow the gammon to rest for at least 30 minutes before serving.
Notes
- Use a Sharp Knife: Ensure your knife is very sharp for scoring the gammon to make clean cuts and avoid tearing the skin.
- Warm the Molasses: Slightly warm the molasses or black treacle before brushing it on; it will spread more easily and coat the gammon better.
- Press the Salt Well: After sprinkling salt flakes on the gammon, press them in firmly to help them adhere and create a crisp skin.
- Check Tenderness with a Skewer: Test the gammon’s tenderness by inserting a skewer into the thickest part; it should feel tender and the juices should run clear.
- Rest Before Serving: Allow the gammon to rest for at least 30 minutes after cooking to let the juices redistribute and make carving easier.
Delia Smith Christmas Gammon