Mary Berry Christmas Gammon is made with unsmoked gammon joint, ginger beer, stem ginger, and ginger syrup. This delicious Mary Berry Christmas Gammon recipe creates a hearty dinner that takes about 3 hours and 10 minutes to prepare and can serve up to 10-12 people.
Mary Berry Christmas Gammon Ingredients
For the gammon:
- 3kg/6lb 8oz unsmoked gammon joint, off the bone
- 600ml/21fl oz ginger beer
- 4 pieces stem ginger, finely chopped
- 4 tbsp ginger syrup (from the jar)
For the mustard sauce:
- 200g/7oz full-fat crème fraîche
- 6 tbsp full-fat mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- Pinch of caster sugar
- Salt and freshly ground black pepper
How To Make Mary Berry Christmas Gammon
- Preheat the oven: to 160°C/140°C Fan/Gas 3 (320°F/285°F Fan/300°F Gas).
- Prepare the gammon: Place the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints (5 cups) of water or just enough to cover the gammon. Cover with a lid, bring to a boil, and boil for a few minutes. Transfer to the oven and cook for about 2½ hours, or simmer over low heat.
- Increase oven temperature: to 220°C/200°C Fan/Gas 7 (425°F/400°F Fan/425°F Gas).
- Prepare the gammon for roasting: Remove the gammon from the liquid. Using a sharp knife, slice off the skin, leaving a very thin layer of fat. Line a roasting tin with kitchen foil, place the gammon fat side up in the tin, and wrap the foil around the meat, leaving the top exposed. Score the fat and drizzle with ginger syrup. Scatter the chopped ginger over the top and press lightly to adhere.
- Roast the gammon: in the hot oven for about 25 minutes, or until golden and glazed on top.
- Make the mustard sauce: Combine crème fraîche, mayonnaise, Dijon mustard, wholegrain mustard, and caster sugar in a bowl. Season with salt and pepper to taste.
- Serve: Slice the gammon into thin pieces and serve hot or cold with the mustard sauce.
Recipe Tips
- Choose the right size pot: Use a pot that fits the gammon snugly to ensure it’s fully covered by the liquid for even cooking.
- Score the fat properly: Make shallow cuts in the fat to help the ginger syrup caramelize and create a better glaze.
- Monitor the cooking time: Adjust the cooking time if your gammon is larger or smaller than the suggested weight to ensure it is cooked through.
- Use fresh ginger: For the best flavor, use fresh stem ginger rather than ground ginger or dried ginger.
- Cool before slicing: Let the gammon rest for a few minutes after roasting to make slicing easier and to help the juices redistribute.
What To Serve With Christmas Gammon?
This hearty Christmas Gammon pairs well with roasted potatoes, honey-glazed carrots, Brussels sprouts, or a fresh green salad. It also can be served alongside mashed parsnips, apple sauce, cranberry sauce, or a warm bread roll for a delicious dinner.
How To Store Leftovers Christmas Gammon?
- Refrigerate: Let the leftover Christmas Gammon cool to room temperature. Store it in an airtight container or wrap it tightly in foil. It will keep in the fridge for up to 4 days.
- Freeze: Allow the gammon to cool completely before wrapping it tightly in foil or placing it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the refrigerator for 24 hours before serving.
How To Reheat Leftovers Christmas Gammon?
- In The Oven: Preheat the oven to 180°C/350°F. Place the gammon slices in a baking dish, cover with foil, and heat for about 15-20 minutes or until warmed through.
- In The Microwave: Arrange the gammon slices on a microwave-safe plate. Cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes or until heated thoroughly.
- On the Stove: Heat a skillet over medium heat. Add the gammon slices and cover with a lid. Heat for about 5 minutes, turning occasionally, until warmed through.
Mary Berry Christmas Gammon Nutrition Facts
Serving Size: 1 serving (150g)
- Calories: 290
- Total Fat: 11.5g
- Saturated Fat: 4.5g
- Cholesterol: 70mg
- Sodium: 1000mg
- Potassium: 400mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 35g
Try More Mary Berry Recipes:
- Mary Berry Vegetarian Quiche
- Mary Berry Coconut And Lime Cake
- Mary Berry Plum And Almond Cake
- Mary Berry Chocolate Orange Muffins
Mary Berry Christmas Gammon
Description
Mary Berry Christmas Gammon is made with unsmoked gammon joint, ginger beer, stem ginger, and ginger syrup. This delicious Mary Berry Christmas Gammon recipe creates a hearty dinner that takes about 3 hours and 10 minutes to prepare and can serve up to 10-12 people.
Ingredients
For the gammon:
For the mustard sauce:
Instructions
- Preheat the oven: to 160°C/140°C Fan/Gas 3 (320°F/285°F Fan/300°F Gas).
- Prepare the gammon: Place the gammon joint in a snugly fitting saucepan. Pour in the ginger beer and 1.2 litres/2 pints (5 cups) of water, or just enough to cover the gammon. Cover with a lid, bring to a boil, and boil for a few minutes. Transfer to the oven and cook for about 2½ hours, or simmer over low heat.
- Increase oven temperature: to 220°C/200°C Fan/Gas 7 (425°F/400°F Fan/425°F Gas).
- Prepare the gammon for roasting: Remove the gammon from the liquid. Using a sharp knife, slice off the skin, leaving a very thin layer of fat. Line a roasting tin with kitchen foil, place the gammon fat side up in the tin, and wrap the foil around the meat, leaving the top exposed. Score the fat and drizzle with ginger syrup. Scatter the chopped ginger over the top and press lightly to adhere.
- Roast the gammon: in the hot oven for about 25 minutes, or until golden and glazed on top.
- Make the mustard sauce: Combine crème fraîche, mayonnaise, Dijon mustard, wholegrain mustard, and caster sugar in a bowl. Season with salt and pepper to taste.
- Serve: Slice the gammon into thin pieces and serve hot or cold with the mustard sauce.
Notes
- Choose the right size pot: Use a pot that fits the gammon snugly to ensure it’s fully covered by the liquid for even cooking.
- Score the fat properly: Make shallow cuts in the fat to help the ginger syrup caramelize and create a better glaze.
- Monitor the cooking time: Adjust the cooking time if your gammon is larger or smaller than the suggested weight to ensure it is cooked through.
- Use fresh ginger: For the best flavor, use fresh stem ginger rather than ground ginger or dried ginger.
- Cool before slicing: Let the gammon rest for a few minutes after roasting to make slicing easier and to help the juices redistribute.
Mary Berry Christmas Gammon