Christmas Pudding Ham

Number of Servings


Cooking Time

3 hours

The Recipe

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  • 2.5 kg Cowdray smoked gammon (skinless)
  • 300ml hot chicken stock
  • 3 oranges (thinly sliced)
  • 2 cinnamon sticks
  • 2 star anise
  • 16 cloves
  • 4 inches fresh ginger (thinly sliced)
  • 50ml brandy


  1. Preheat the oven to 150°C fan.
  2. Place the gammon in a large deep tray and pour over the hot chicken stock.
  3. Cover the gammon with the orange slices using the cloves and star anise to hold them in place.
  4. Add the cinnamon sticks and fresh ginger to the stock, cover with foil and transfer to the oven for 2 ½ hours.
  5. When 2 ½ hours is up take the gammon out of the oven and remove the foil, turn the oven up to ﮿ 18 C and return to the oven for 30 minutes to add colour.
  6. Once the gammon is ready, remove from the oven, pour over the brandy and being extremely careful, light immediately.
  7. Leave to rest for 1 hour before serving.

Related Product

Cowdray Smoked Gamon

Cowdray Gammon Joint Smoked Kg


Free range pork, dry cured and full of flavour

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