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Wood Smoked Cranberry Glazed Gammon


This is what wood fired cooking is all about (apart from pizza) try this recipe, packed full of flavour!

  • 2-2.5kg  Boned and Rolled Smoked GammonGammon
  • 1 Onion, peeled and roughly chopped
  • 2 Stalks of Celery, roughly chopped
  • 2 Carrots, scrubbed and roughly chopped
  • 3 Bay Leaves
  • Salt and Pepper
  • 3-4 tbsp Cranberry Sauce
  • 2 level tbsp Demerara sugar
  • 1tbsp white wine vinegar

Oven Environment:

Roasting Environment see our Cooking Techniques guide


Soak the Gammon joint in cold water overnight, then drain it, discarding the water. Weigh the Gammon to calculate the cooking time – rule of thumb is 25 mins per 500g, plus 20 mins extra.

Place the Gammon in a large saucepan, add the Bay leaves, Onion, Celery and Carrots to the pan, cover the gammon with cold water. Bring to the boil, on your conventional hob, then reduce the heat and cover the pan. Start the timing from the moment the Gammon comes to the boil. Simmer the Gammon in your oven over the calculated cooking time.

Remove pan from the heat and carefully lift out the gammon, reserving cooking juices. Remove the string. Cut the skin off the Gammon, leaving just a thin layer of fat. Score through the fat in a diamond pattern using a small, sharp knife

Mix together the cranberry sauce, Demerara sugar and vinegar. Spread mixture over the top of gammon. Place gammon in an oven ready pan see our Cookware and spoon some of the cooking juice around it.

With your aluminium pizza peel you can manoeuvre your glowing embers in a U shape around the sides and the back of your stone bake oven to help to get a consistent browning throughout the gammon joint.

Place your gammon joint in the centre of the wood fired oven and close the door, your oven should be about 190ᵒC, if you haven’t used a wood fired oven much, you may want to check the joint after 7 or 8 minutes to double check your oven isn’t too hot. The joint will take around 25 minutes to become fully glazed.

A great tip for a really powerful boost to the Gammons flavour is to place a small piece of kindling onto the glowing coals before shutting the door, having the door shut will starve the oven of oxygen so it won’t light, but it will smoke the oven’s chamber considerably giving the Gammon even more of a rustic, smoked taste.

Remove from the oven and slice up to serve or whack it in the fridge and serve later.