Baked Ham

Baked Ham


Baked ham is an ideal dinner to put in the oven and leave. I have opted to bake the ham in the oven, but it can also be boiled in a pan with water. Ready to cook ham is usually called a gammon joint in the supermarkets, it comes prepackaged and either smoked or unsmoked. I like to have baked ham with a redcurrant sauce, it takes moments to make.

The left over ham can be used another day in a variety of ways. In a sandwich or salad, in a risotto or in my ‘Pasta with Peas and Ham’.The remaining redcurrant jelly can be frozen in an ice cube tray for use at a later date.

Serves: 2 adults and 2 children and leftovers Prep Time: 5 mins Cooking Time: 1 hour 15 mins

1 gammon joint
3-4 tablespoons redcurrent jelly


  1. Heat your oven to 190’C/170 fan/Gas 5.
  2. Remove all the wrapping from the ham and place into a roasting tin.
  3. Pour in enough boiling water to come about 2 cm up the sides of the ham. Cover loosely with foil and bake in the oven for the time specified on the packaging.
  4. Remove the ham from the oven and allow to rest for 5 minutes.
  5. While the ham is resting put the redcurrant jelly into a pan and gently heat. Add about 6 tablespoons of the the cooking water to the pan and stir well. Bubble for about 5 minutes by which time it will have reduced down.
  6. Serve with boiled potatoes and veggies.

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