Sticky Glazed Ham with Pickled Walnut & Pink Peppercorn Crust
This show-stopping ham is sticky, savoury, and subtly spiced. The crust of tangy chopped pickled walnuts and pink peppercorns adds depth, texture, and festive flair. Perfect for Christmas Eve centrepieces or Boxing Day buffets.
Method
1. Cook the gammon:1. Place the gammon in a large saucepan and cover with cold water. Add the onion, bay leaf, and black peppercorns.
2. Bring to the boil, then reduce to a simmer. Cover and cook for approx. 1 hour 45 minutes (or 20 minutes per 500g). Skim off any foam.
3. Once cooked, lift the gammon from the pan and let cool slightly. Remove the skin, leaving a thin layer of fat. Score the fat in a criss-cross pattern.
2. Prepare the glaze and crust:
1. Mix together all glaze ingredients in a small saucepan and heat gently until combined and slightly thickened.
2. In a bowl, mix the finely chopped pickled walnuts, pink peppercorns, and thyme (if using).
3. Glaze and roast:
1. Preheat oven to 200°C (180°C fan) / 400°F.
2. Place the ham on a foil-lined roasting tray. Brush generously with the glaze, then press the walnut and peppercorn crust over the top and sides.
3. Roast for 25–30 minutes, basting once or twice, until golden, sticky, and crisped at the edges.
4. Rest and serve:
Let the ham rest for 10–15 minutes before slicing. Serve warm or cold, with extra pickled walnuts on the side.
Tip
This ham makes delicious leftovers for festive sandwiches or served with a winter slaw.Ingredients
• 1 whole unsmoked boneless gammon joint (approx. 2–2.5kg)
• 1 onion, halved
• 1 bay leaf
• 6–8 black peppercorns
For the glaze:
• 3 tbsp dark brown sugar
• 2 tbsp honey
• 1 tbsp wholegrain mustard
• 1 tbsp balsamic vinegar
• 2 tbsp syrup from Opies Pickled Walnuts jar
For the crust:
• 3–4 Opies Pickled Walnuts, very finely chopped
• 1 tbsp Opies Pink Peppercorns, lightly crushed
• 1 tsp fresh thyme leaves (optional)
