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This recipe is classed as easy

Rating 3.68 / 5 (97 votes)

Prep time:
10 min, plus soaking time
Cook time:
3 hrs, for a 3kg joint
a 3kg joint will serve 15

Richard Corrigan gently poaches his festive ham in scented wine


1. Weigh the gammon and make a note of the weight. If you have bought a traditionally cured gammon from an artisan supplier, you may need to soak it in a large bucket of water for 1½ days to remove any excess salt.

2. When ready to proceed, put all the vegetables and spices in a pot. Sit the gammon on top of the vegetables and pour in the bottle of wine. Fold a sheet of greaseproof paper in half and press on top of the joint.

3. Cover the top of the pan with a double layer of foil and scrunch it up tightly around the rim so that no steam can escape. Cover with a tight-fitting lid, being careful not to break the foil seal.

4. Place the pot on the hob and heat until steaming. Cook for 25 minutes per 500g: you can either continue cooking it on the hob or transfer it to an oven preheated to 180C/160C fan/gas 4. If cooking in the oven, you may find the ham needs another 5 minutes per 500g.

5. When the ham is cooked, remove it from the heat and leave to rest in the liquor for 15-20 minutes.

6. Lift the ham from the pot and take off the rind – it should peel away easily.

7. To finish: combine the honey, mustard and a little milk in a small bowl, stirring to make a smooth paste. Smear the glaze all over the ham, then cover with the breadcrumbs.

8. Bake the ham at 200C/180C fan/gas 6 for a final 10-20 minutes, or until hot through.


To finish

  • 2 tbsp honey
  • 2 tbsp English mustard
  • 1-2 tbsp milk
  • 2 handfuls dried white breadcrumbs

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Latest Comment


tried this for the first time over the christmas period and its was delightful full flavour
Actually did it again this weekend excellent way of cooking ham

whinge whinge  Posted 09 Jan 2012 3:19 PM

just cooked this ham and eaten a chunk off the end. It must be the tastiest ham ever; so succulent and the star anise gives it a wonderful flavour. Plus it was so easy to do!This is a recipe I am going to repeat often.

moiraG98249 moiraG98249  Posted 18 Dec 2011 1:55 PM

I cooked the ham this way and will now always cook it this way. It tasted superb and was easy to carve. I also steamed the turkey crown the RC way and that was really lovely, very moist. I did finish it in a hot over covererd in butter for ten minutes rather than basting in a fry pan because I found it easier. I would like to give both recipies 5 stars.bararae

BarbaraE45112 BarbaraE45112  Posted 30 Dec 2010 4:15 PM

very simple and easy to prepare and cook. Does any of the liquids need to be reduced if a smaller joint is used

ArthurF1343 ArthurF1343 Posted 22 Dec 2009 1:02 PM

Yes, I would also like Richard's turkey recipe - where he steamed it on the hob and then basted it, rather than roasting in the over.
Also, the ham receipe - it is not complete. Once he took the fat off he then smothered with a honey mixture and breadcrumbs before roasting - please can we have the details. Thanks

SharonR73534 SharonR73534 Posted 12 Dec 2009 9:51 AM

can we please have richards turkey receipe from his programme "corrigans family christmas"

kateG43344 kateG43344 Posted 11 Dec 2009 8:42 AM