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Shane Todd Collaboration | Holywood Blend. TAKE A LOOK


What you'll need:

  • 2-4kg unsmoked boneless gammon joint
  • 2 celery stalks chopped into 5cm pieces
  • 2 carrots chopped into 5cm pieces
  • 2 onions – halved
  • 4 bay leaves
  • 12 black peppercorns
  • 1 teaspoon of fennel seeds
  • small handful of whole cloves


Place gammon joint in a large pan and cover with cold water. Bring to the boil over a high heat then drain off the water and replace with fresh, cold water.

Add the vegetables, bay leaves, peppercorns and fennel seeds then bring to the boil again.

Cover and simmer on a med-low heat for 20 mins per 500g.

Remove gammon from the water and set aside to cool for at least 15 min.

Preheat oven to 200⁰C/400⁰F/Gas 6 and line a large roasting tin with a double layer of tinfoil.

Remove the rind from the gammon [using a small, sharp knife] leaving as much fat as possible intact.

Score the fat in a diamond pattern and push a clove into the centre of each ‘X’.

Put the gammon into the lined roasting tray.

For the glaze you'll need:

  • 4 tablespoons of Spiced Pumpkin Pie
  • 300ml freshly boiled water
  • 6 tablespoons of honey or maple syrup


Infuse the Spiced Pumpkin Pie in the boiling water for 15 minutes, stirring occasionally.

Strain into a small saucepan and add the honey/maple syrup.

Bring to the boil and allow the glaze to reduce by approximately half [should have the consistency of runny honey].

Brush half the glaze over the gammon, ensuring the fat is well covered.

Bake for 10-15 minutes then brush over the remaining glaze.

Bake for another 10 minutes until the fat is golden brown and glossy [cover loosely with foil if it looks like it is starting to burn].

Remove from oven and allow to rest for at least 15 minutes before carving. Pour any juices that remain in the roasting tin into a small saucepan and warm gently before pouring over the carved gammon.