There are plenty of excellent gammon recipes out there on the internet. For the record, the gammon in the picture is Felicity Cloake’s perfect Christmas ham from The Guardian. It’s a gorgeous recipe and I love the use of ginger wine and orange zest in the glaze. However, I must admit to a soft spot for Nigella’s version cooked in Coca-Cola too. Either of these recipes couldn’t fail to bring a smile to the hungry hoards on Christmas Day.
The best thing about a side of gammon is it’s the dish that keeps on giving. Rarely polished off on Christmas Day itself, there is always plenty left over for sarnies and salads.
Serving your left over gammon with poached peaches, Christmas relish and a simple green salad would make for a first-rate Boxing Day lunch. Gammon and fruit go so well together and these poached peaches look exceptionally pretty piled up on a platter. A dollop of this Christmas relish, packed full of slow-cooked onions and cranberries and lightly spiced with ginger, cumin and coriander is also a perfect accompaniment. Both the relish and peaches are excellent with cheese and biscuits too.
Christmas Gammon Relish and Poached Peaches (both adapted from Taste magazine)
For the relish:
- 1 tbsp olive oil
- 2 red onions, sliced
- 1 tbsp fresh ginger, grated
- 200g dried cranberries
- 5 tbsp brown sugar
- 1 red chilli, deseeded and chopped finely
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4tbsp wholegrain mustard
- 4tbsp verjuice* (unfermented grape juice)
- salt and pepper
Heat the olive oil in a pan and add the onions. Sweat over a gentle heat for about 10 minutes until very soft. Add the ginger, cranberries, sugar, chilli and spices and cook for a few minutes until starting to caramelise. Stir through the mustard and verjuice and cook for a few more minutes until thick and jammy. Add a splash of water if the mixture looks too dry. Season to taste with salt, pepper and more sugar if necessary. Spoon into a sterilised jar and leave to cool before eating.
*If you can’t find verjuice, use white wine vinegar but you may need to add more sugar to balance the acidity
For the peaches:
- 120g sugar
- 750ml water
- 8 peaches or nectarines
Heat the sugar and water in a pan and bring to a simmer, stirring to ensure the sugar is dissolved. Add the peaches then cover the pan and poach over a gentle heat for 10 minutes. By this stage the peach skins should have started to wrinkle and split. Remove the peaches with a slotted spoon and when cool enough to handle, remove the skin. Refrigerate the skinned peaches in the poaching liquor until ready to serve.