Even without a large crowd to feed, baked ham is a brilliant and economical choice for a festive dinner centrepiece, promising leftovers to be enjoyed in everything from sandwiches to hashes for as long as they last. In this collection of recipes, our authors show you how to get the most out of your ham with flavourful marinades and glazes of different persuasions, and even a vegetarian version.
Jamie Oliver’s Jerk Ham, Rubbed with Spices and Glazed with Rum-Spiked Marmalade
Add a spiced twist to your baked Christmas ham with Jamie Oliver’s jerk-inspired ham. Jamie says; “The contrast of gorgeous juicy ham with the outer crust of incredible jerk flavours and the sweet rummy marmalade glaze that finishes it off is just brilliant”. We’re sold.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver’s classic recipes for Christmas
All the recipes you’ll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie’s signature twists
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Mary Berry’s Orange-Glazed Ham with Mango and Orange Salsa
Follow this foolproof ham recipe in Mary Berry’s classic style, served with a fresh mango and orange chutney.
Baked Christmas Ham
For a classic ham recipe, try this Baked Christmas Ham from The Great British Bake Off: Christmas. Their top tip to get ahead for Christmas? Bake and leave your ham in a cool place for up to a day in advance, then finish it in the hot oven at the last minute.
Celeriac Hasselback ‘Ham’ (Rotselleri ‘Hasselback Style’)
Pairing celariac with mustard, peppercorns, honey and paprika, this Celeriac Hasselback ‘Ham’ is Rachel Khoo’s clever vegetarian twist on a classic Swedish recipe. From The Little Swedish Kitchen, this is the perfect alternative to the classic Christmas ham.
