Fiery Goan Glazed Ham


Give your Christmas Ham a fiery Goan glaze!

Serves 6


  • 1.3kg gammon joint – soaked overnight to remove the extra salt
  • 1 pkt Fiery Goan sauce
  • 250ml water or chicken stock
  • 2 tsp demerara sugar, plus ½ tsp extra for sprinkling
  • 1 – 1 ½ tbsp. whole cloves


  1. Preheat the oven to 180C
  2. Mix the fiery Goan sauces together and take ¼ out and mix with the 2 tsp of demerara sugar. Mix well and keep aside. With the remaining sauce, mix with the water or stock.
  3. In a roasting tin, place the gammon joint and pour the sauce/stock mixture over and cover with foil and place into the oven and cook for 1¼ hours. Remove from the oven and leave to sit for 10mins.
  4. Increase the oven heat to 200C.
  5. Using a small knife gently remove the skin of the gammon, and score the fat of the gammon into diamond shapes and glaze with the ¼ sauce mixture.
  6. Stud with the whole cloves in between the diamond edges.
  7. Sprinkling with the extra ½ tsp sugar all over the glaze.
  8. Place into the hot oven and cook for a further 30 -35 mins until the top is nicely glazed.

Recipe credit Anjum Anand


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