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Chilli Jam Ham

Chilli Jam Ham

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 8

If you’re after inspo for a buffet centrepiece for Boxing Day or any other gathering, look no further than this effortless, two-ingredient Chilli Jam Ham from chef, TV presenter and YouTube star Hasan Semay – aka Big Has. “No marinating, no faffing around,” says Hasan. “All you need is a nice gammon joint, an oven and a jar of chilli jam for sweetness and heat. I always lightly poach my ham before roasting – it makes the meat extra juicy.” Team it with Hasan’s Chilli and Cheddar Cornbread and Herby Sprout Slaw with Pecorino and Lemon to really up your buffet game. Looking for more pork recipes? Look no further.
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  • 1 kg unsmoked gammon
  • 1 (210g) jar chilli jam


Step 1

Submerge the gammon in a large pan of water; bring to the boil. Reduce to a simmer and poach for 30 mins, then remove and set aside until just cool enough to handle.

Step 2

Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. Remove any string, then use a small, sharp knife to trim off most of the fat, leaving just a thin layer. Season with black pepper, then roast for 30 mins.

Step 3

Remove the gammon from the oven, spread with half the jar of chilli jam and roast for 15 mins more.

Step 4

Repeat step 3, using up the remaining chilli jam and roasting for a final 15 mins. Leave to rest in the tin for at least 20 mins. Serve warm or cold in slices. Leftovers will keep wrapped in the fridge for 3 days.

Tips or serving suggestions

Allow a little extra time for cooling and at least 20 mins for resting.

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