Whiskey-Glazed Gammon

  • Level: Intermediate
  • Total: 1 hr 40 min (includes resting time)
  • Active: 40 min
  • Yield: 4 to 6 servings
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One 3- to 4-kilogram/6- to 9-pound bone-in, skinless gammon (uncooked ham) roast

Kosher salt and freshly ground black pepper

Cloves, for studding the ham 

1/2 cup clementine or orange marmalade

Juice of 1 clementine or orange 

1/4 cup honey or sticky brown sugar 

75 milliliters/5 tablespoons whiskey 

2 teaspoons dry mustard or 2 tablespoons Dijon mustard

1/2 teaspoon ground cinnamon 

Pinch ground allspice 


  1. Preheat the oven to 350 degrees F.
  2. Score the surface of the ham into diamond shapes about 1/2-inch across. Sprinkle with salt and pepper. Insert a clove into each "diamond" and place the ham onto a wire rack set over a baking sheet.
  3. Add the marmalade, clementine juice, honey, whiskey, dry mustard, cinnamon and allspice to a small saucepan over medium heat. Simmer for 5 to 10 minutes, or until sticky. Brush the ham with the glaze, reserving extra for basting.
  4. Roast for about 45 minutes, basting every 15 minutes with the reserved glaze. For extra-crispy skin, turn on the broiler for the final 3 to 5 minutes of cooking.
  5. Tent the ham with foil and set aside to rest for 20 minutes before carving. Eat immediately or serve cold.