Cegin S4C

  • Elwen Roberts

    Elwen Roberts

    calendar Thursday, 09 December 2021

  • Christmas gammon


    • a piece of ham (weight to suit your family)
    • 1 tin of cider
    • 1 pint of apple juice
    • 2 'bay leaf'
    • 1 teaspoon peppercorns
    • 1 teaspoon coriander seeds

    For the gloss:

    • 50g light brown sugar
    • 1 tbsp of clear honey
    • 2 teaspoon of mustard
    • 2 tbsp soy sauce
    • 2 x clementin skin
    • 1 tbsp marmalade
    • cloves - to decorate


    1. Weigh the piece of meat to work out how long it will take - 25 minutes per 450g (1lbs) after it comes to the boil.
    2. Put the piece of meat into a large saucepan and cover with the cider, apple juice, then water to cover the meat.
    3. Put in the rest of the ingredients.
    4. Then boil slowly for the time.
    5. Then remove from the liquid and cool for about 15 minutes. Carefully remove the skin layer leaving a layer of fat on it.
    6. Make a pattern with a sharp knife in the fat. Put cloves in every square / diamond.
    7. Blend the glaze ingredients and brush over the meat.

    Recipe by Elwen Roberts / Hybu Cig Cymru, originally featured on Prynhawn Da.

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