How to Cook a Perfect Christmas Ham Like Gordon Ramsay

Christmas dinner just wouldn’t be complete without a juicy, glazed ham as the centerpiece. This classic holiday meat can seem intimidating to prepare, but with a few tips from culinary superstar Gordon Ramsay you can have a beautifully cooked ham worthy of any festive feast.

In this article, we’ll walk through Ramsay’s step-by-step method for making a honey glazed Christmas ham. With his guidance, you’ll learn how long to cook the ham for optimal flavor and tenderness, how to infuse it with aromatic spices, the secret to getting a beautifully burnished exterior, and more expert tips for holiday ham success. Read on for everything you need to know to cook a showstopping ham like a pro chef this Christmas.

Step 1: Start with a Good Quality Boneless Ham

The first key step is selecting the right ham. Ramsay calls for using a 3kg boneless, unsmoked gammon joint. Gammon is simply another term for an uncured ham, meaning it hasn’t been smoked or salted yet. Choose a joint that has some nice marbling, as this fat will keep the meat deliciously moist during cooking. Stay away from lean, very pale hams for this recipe.

Make sure your gammon is completely boneless as this allows the ham to cook more evenly. Bones conduct heat more aggressively often leading to overcooked meat around the bone. A boneless cut helps prevent this.

Aim for a joint that’s around 3kg to serve 8-10 people. You can go slightly smaller or larger depending on your guest list. Just keep in mind a larger, thicker joint may need a bit more roasting time.

Step 2: Soak the Ham Overnight

Before cooking, the ham needs a good long soak. Place it in a large pot and cover completely with cold water. Let it soak in the fridge overnight or for at least 8 hours. This draws out some of the salt and impurities from the meat, ensuring it won’t be overly salty.

If you’re short on time, you can get away with a 4-6 hour soak. But for the best flavor and texture, that full overnight soak is ideal.

Step 3: Simmer with Aromatics for Maximum Flavor

The next morning, drain the ham, place it back in the pot, and cover with fresh cold water. Add chopped carrots, leek, onion, peppercorns, coriander seeds, cinnamon, bay leaves and let simmer for around 3 hours.

This long, gentle simmer infuses incredible flavor into the meat. The vegetables, spices, and herbs all impart nuanced aromas and perfectly season the ham from within.

Skim off any froth or impurities that rise to the top periodically and top up with more boiling water as needed to keep the ham fully submerged.

Step 4: Cool and Glaze the Ham

Once cooked, remove the ham from the stock and let it cool slightly. Strain and reserve the stock for soup bases or other uses – don’t throw this flavorful ham broth away!

Next, make a sweet and sticky glaze. Ramsay uses demerara sugar, Madeira wine, sherry vinegar, and honey heated together into a glossy syrup.

Brush half the glaze over the ham, place in a 350°F oven and roast 15 minutes. Glaze again with the remainder, then roast 25-35 more minutes until beautifully caramelized on the outside.

Baste frequently with the pan juices for an irresistibly shiny, lacquered exterior. Turning the pan as you baste helps the ham color evenly.

Let rest 15 minutes before slicing to allow the juices to redistribute. Then carve and serve this stellar ham!

Handy Tips for Ham Success

Here are some extra pointers from Chef Ramsay for cooking your holiday ham like a pro:

• For optimal flavor, cook the ham on the same day you plan to serve it. The glaze particularly benefits from being freshly caramelized.

• Leftover ham keeps for up to 2 days refrigerated. Use it in dishes like pea soup, pasta carbonara, omelets, fried rice, sandwiches, and more.

• Don’t discard the ham stock! Freeze it in batches to use as a base for soups, stews, and sauces.

• Score the fat in a diamond pattern before glazing. This allows the glaze to seep into the meat for added flavor.

• Use a baking sheet underneath to catch any drips while roasting. This prevents smoking and makes cleanup easier.

• If reheating glazed ham, do so gently and add a splash of water to prevent drying out.

Get Festive with Ramsay’s Christmas Ham

With these expert tips from Gordon Ramsay, you can serve a holiday ham that looks and tastes like it came straight from a 5-star restaurant kitchen. Spend a bit of time prepping the ham the day before, then simply pop it in the oven on Christmas day for a fuss-free, flavorful centerpiece. Your guests will be thoroughly impressed by your cooking skills.

For more wow-worthy Christmas recipes, check out Ramsay’s cookbook “Christmas with Gordon”. With 100+ pages of his favorite holiday dishes, it’s a must-have for seasonal inspiration.

Wishing you and yours a very happy and delicious holiday season. May your Christmas dinner be merry, bright, and filled with Ramsay-approved ham!