Spiced Pomegranate Gammon Centrepiece
Spiced Pomegranate Gammon Centrepiece



  • 2 kg unsmoked gammon joint
  • 2 bay leaves
  • 3 star anise
  • Handful of cloves
  • 8 allspice berries
  • 10 peppercorns
  • 2 oranges, 1 halved, 1 sliced, 1 tsp fresh juice
  • 1 litre pomegranate juice
  • 1 tbsp pomegranate molasses
  • 1 tbsp mustard
  • 2 tbsp brown sugar
  • 1 tbsp runny honey
  • 100g pomegranate seeds, to serve
  • Place the gammon in a pan with the star anise, bay leaves, 6 cloves, 6 allspice berries and 8 peppercorns. Cover with the pomegranate juice and add an orange half, then simmer - partially covered - for 2.5 hours. Top up with water to ensure the meat stays covered. Leave to cool in the liquid for 20 mins, then remove and place on a lined baking tray. Heat the oven to 200C, remove the skin of the gammon and score the fat all over. Bake for 15 mins.
  • Crush the remaining peppercorns and allspice in a pestle and mortar and combine with the mustard, molasses, sugar and 1 tsp of orange juice. Brush all over the gammon and arrange the sliced orange on top, securing in place with more cloves. Roast at 180C for 20 mins, then brush with honey and bake for 10 mins more. Leave to rest for 20 mins, then scatter with pomegranate and serve with all your favourite festive sides.
3 hrs
10 serving

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