We had a great recipe for a Christmas ham last year but this one has just raised the bar! Fire whiskey is an incredible spirit which contains Bourbon whiskey mixed with cinnamon liquor. It’s packed with flavour and ignites a simple gammon joint into ham fit for a king. The black treacle gives it a bitter-sweet finish! Serve with some apple sauce for extra sweetness along with a little mustard and you’re all set.


  • Gammon joint (pick your size)
  • 1 large white onion roughly chopped
  • 1 large carrot peeled and chopped
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 2 bay leaves
  • a small handful of cloves (these are added later before roasting)

Fire whiskey and black treacle glaze (per 500g);

  • 2 1/2 tbsp black treacle
  • 100ml fire whiskey (cinnamon whiskey)
  • 2 heaped tsp wholegrain mustard
  • 2 heaped tsp Bramley apple sauce


  1. To reduce the excess salt from the gammon, add it to a large pan with cold water covering the joint completely. Bring to a boil, then drain.
  2. Add the peppercorns, onion, carrot, bay leaves, mustard and coriander seeds to the pan with the gammon. Refill the pan with water then bring to a boil once again. Reduce the heat and cook for around 20 minutes per 500g.
  3. Whilst the gammon is boiling away, preheat your oven to gas mark 6/200°C/400°F. Line your tray with tin foil. Mix all of the glaze ingredients together and add to a small saucepan. Bring to the boil to remove the alcohol and thicken slightly. It doesn’t matter if it is runny as you will glaze the gammon a few times.
  4. Once the gammon is cooked, leave it to cool down for around 20 minutes. Remove the rind if you have one, leaving a thin layer of fat on the top. Score the fat on top in a crisscross fashion leaving a diamond pattern.
  5.  Once the joint has cooled enough, slap on half the marinade covering every part of the joint. Then, add a clove in each of the X meeting points of the crisscross diamond pattern and place in the oven for around 20-25 minutes. Halfway through, add the rest of the marinade and then continue to cook.
  6. Once it’s finished cooking, smear as much of the glaze on top which is left in the tray to make sure it is sticky and full of flavour. Leave to rest for half an hour loosely covered in foil before carving.
  7. Carve!


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