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Redcurrant-glazed Ham With Madeira Sauce

A must-have tradition at any Christmas dinner table, this show stopping redcurrant glazed ham is sure to wow your guests.

Ryeland House Cookery School
4.34 from 3 votes
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine American, British, Irish
Servings 4
Calories 696 kcal


  • 2 kg gammon lean
  • 4 cloves
  • 6 tbsp redcurrant jelly
  • 1 tbsp wholegrain mustard
  • 3 tbsp Madeira
  • 1 orange grated rind and juice of
  • 1 lemon grated rind and juice of
  • Orange slices
  • Lemon slices


  • Bring a large saucepan of water to the boil. Reduce the heat and add the gammon and the cloves. Cover and simmer for 1 hr, topping up the water level when necessary.
  • Preheat the oven to 180C/160C fan-oven/Gas mark 4. Remove the gammon from the heat, drain and remove the skin. Place the ham, fat side up, on a rack in a roasting dish. Using a sharp knife, score the fat on the ham.
  • Mix 2 tbsp of redcurrant jelly with the mustard, then rub it into the scored skin. Cook in preheated oven for 1 1⁄2 hrs, or until cooked through.
  • About 5 mins before the end of the cooking time, put the remaining redcurrant jelly in a small pan with the Madeira and the citrus ring and juice. Warm gently over a low heat and simmer and stirring, for 5 mins.
  • Remove the gammon form the oven, transfer to serving plates and garnish with citrus slices.
  • Serve with the Madeira sauce, new potatoes, French beans and red cabbage.


Calories: 696kcalCarbohydrates: 21gProtein: 109gFat: 15gSaturated Fat: 5gCholesterol: 310mgSodium: 433mgPotassium: 1818mgFiber: 1gSugar: 15gVitamin A: 35IUVitamin C: 3mgCalcium: 66mgIron: 4mg
Keyword Festive
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