This year, we’re proud to bring you our smoked gammon from our trusted Yorkshire partners, Taste Tradition in Ripon. As ever, it’s the perfect complement to your Christmas roast — whether you’re serving turkey, goose, or beef.
Smoked for extra depth of flavour, these gammons come fully prepared and boneless, ready for cooking. For best results, we recommend giving them the full Richard H. Turner treatment with the recipe below.
PRE-ORDER ONLY – AVAILABLE FROM 19TH DECEMBER 2025
Roast Glazed Ham by Richard H. Turner
Ingredients
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1 smoked gammon (whole)
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100ml / 200ml apple juice
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100ml / 200ml cider vinegar
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100ml / 200ml clear honey
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100g / 200ml fresh Pain d’épice breadcrumbs
Method
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Soak the gammon in cold water for 24–36 hours (or at least overnight if time is short), changing the water halfway through. Before cooking, replace the water again, bring to the boil, then poach gently at 90°C for 30 minutes per kilo (or until the internal temperature reaches 55–60°C).
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Combine the apple juice, cider vinegar, and honey in a pan. Bring to a simmer, then remove from the heat and set aside.
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Remove the ham from the poaching water, reserving 300ml of the liquid. Drain well, cut away and discard the skin (score the fat if desired).
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Place the ham in a deep roasting tray with the reserved poaching liquid. Pour half the glaze over the ham and roast in a preheated oven at 140°C for 30 minutes. Halfway through, remove from the oven, add the remaining glaze, and coat generously with the breadcrumbs before returning to roast.
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Rest for 30 minutes before slicing thinly.
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Finish the glaze: Pour off the juices from the tray, pass through a fine sieve, and reduce to a sticky syrup. Serve alongside the ham.
