Looking for something a bit more for your dinner table this Christmas? This triple smoked leg ham along with a caramel glaze is a match made in heaven. The perfect festive dish the whole family can enjoy this Christmas. Impress your guests by adding this extra bit of flavour to our quality smoked ham. This glorious glaze will have everyone reaching for more.


For the ham:
1/2 triple smoked leg ham, knuckle end (around 3.5 kg)
1 large carrot, peeled and cut into 1-inch chunks
1 Spanish onion, skin on, halved
3 sticks celery, cut into 1-inch chunks
Small bunch of thyme
2 bay leaves
10 black peppercorns

For the glaze:
25ml wine vinegar
100g brown sugar
100ml Madeira
Juice of 1 orange
100g honey


  1. Fill a big pot with water and place in your ham making sure the whole ham is covered. Put it on a medium heat and bring to the boil. Take off the heat after it simmers for a couple of minutes and change the water to cold water. On a medium heat bring to the boil after adding in the herbs, vegetables, and spices. Make regular checks to remove foam by skimming the surface while gently simmering. Do this for around an hour and a half. Keep the stock and allow the gammon to cool down in the liquid.
  2. Preheat oven to 170 degrees Celsius.
  3. Heat the Madeira and orange juice, sugar and vinegar on a medium heat to make the glaze. Remove have the liquid bringing it to a simmer. Remove from the heat and add in the honey by stirring.
  4. Take the skin off the gammon when the glaze is nearly ready. Using a knife make a criss-cross pattern on the surface about one inch wide. Put roughly 10 cloves in each of the diamonds made by the criss-cross. Add a ladle of the stock and the gammon in a roasting tin and add half the glaze to the ham carefully using a spoon ensuring to keep as much of the glaze on the ham that you can.
  5. After 15 minutes of roasting the triple smoked leg ham add the rest of the glaze and roast for a further 30 minutes.


The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.


Quality Pendle Ham & Bacon Triple Smoked Leg Ham On the Bone paired with a sweet and tart redcurrant glaze is the heavenly Christmas match you've been looking for!

Glaze Ingredients

  • 250g Redcurrant jam
  • ¼ cup of Brown sugar
  • 2 tsp of Balsamic Vinegar
  • 1 tsp of Black Peppercorns

Ham Ingredients

  • Pendle Ham and Bacon Triple Smoked Leg Ham On the Bone
  • Cloves for studding


  1. Preheat the oven to 180c.
  2. Prepare glaze by combining all glaze ingredients overheat and stirring continuously for 5 minutes. Strain out peppercorns.
  3. Remove skin from ham and score diamond shape into fat, do not score meat. Insert a clove into each cross-cut.
  4. Add 1 cm of water to the bottom of a roasting tray. Place a wire rack inside the tray and place ham on top. Brush half of the glaze evenly over the ham and set the second half aside for basting every 20 minutes.
  5. Bake for 1 ½ hours or until fat is caramelised and meat cooked through.


The majority of the ingredients are available in our market. Come in and ask our friendly staff members for any information you might require to make this a success.

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