Jamie Oliver Mulled Wine Ham

This thing. This ridiculous, gorgeous, sticky-sweet slab of Jamie Oliver Mulled Wine Ham. It’s not just a centerpiece; it’s a statement. Picture thick, juicy slices of ham, glossy with a marmalade glaze that’s been steeped in red wine and spiced to the edge of absurdity. The smell alone? Like stepping into a kitchen where December never ends. I made it on a rainy Saturday, mostly out of curiosity, and ended up staring at it like I’d conjured magic. (inspired by Jamie Oliver)

Ingredients Needed

For the ham:

• 1 gammon, 2.5 kg, unsmoked and middle-cut (with that knuckle bit that makes it look proper)
• A few sprigs of rosemary and thyme—don’t fuss about exact numbers
• 3 bay leaves
• 2 celery sticks, roughly hacked
• 2 carrots, chopped like you mean it
• 1 onion, peeled, quartered, no need to get fancy
• 2 garlic cloves, just smash them
• Half a red chilli, seeds in if you’re feeling brave
• 1 tablespoon whole black peppercorns
• A good glug of olive oil

For the glaze:

• A jar of orange marmalade, no peel (trust me, the bits just get weird)
• 175 ml of a red wine you’d actually drink
• One star anise
• A few whole cloves (plus more for poking into pineapple rings like an art project)
• Half a cinnamon stick, or pinch ground if that’s all you’ve got
• Another bay leaf
• Zest from a clementine, peeled off in ribbons
• A tin of pineapple rings, juice and all

How To Make Jamie Oliver Mulled Wine Ham

1. Get that gammon out of the fridge early. Cold meat in hot water? Never a good start. Once it doesn’t feel fridge-dead anymore, plonk it in the biggest pot you’ve got. Pile in the herbs, veg, garlic, chilli, and peppercorns. Cover the whole thing in cold water. Heat until it boils—then slap a lid on, drop the heat, and let it burble for 2 hours. Halfway through, flip it. The water will shrink. Just top it up. Skim the weird fatty stuff if it floats up.
2. Meanwhile. Preheat the oven—180°C. Once the ham’s done its bath, lift it out (it’s heavy, don’t drop it) and set it on a roasting tray. Save a cup of that steamy, fragrant stock. Off comes the skin—but gently, like peeling sunburn. Keep the fat, though. That’s gold. Score it, diamond-style. Pour a bit of olive oil over and rub it in. Roast for about 25 minutes until it starts to get a bit of a tan.
3. Now. The glaze. This part smells like Christmas punched you in the face—in the best way. Get a non-stick pan. Marmalade goes in, then wine. Stir and wait. When it starts to bubble, in go the star anise, cloves, cinnamon, bay leaf, and those curly strips of clementine zest. Pour in the pineapple juice too (keep the rings back). Let it all reduce, thick and sticky. Turn off the heat. Taste it. Seriously.
4. Take the ham out. Decorate it like you’re five years old with pineapple rings, poking in cloves to keep them on. Pour over the glaze like it owes you money. Add half a ladle of that stock to the glaze pan, scrape the gooey bits off, and pour all that over the ham too.
5. Back in the oven. 20 minutes. Every 5 minutes—baste. It’s messy. It’s worth it.
6. Pull it out. Let it sit for a bit, then move it to a big dish. Drizzle every last drop of glaze over. Pineapple rings go around it like petals. You’ll want to eat it right then and there. That’s normal.

Why I Love This Recipe

I didn’t expect it to hit me like this. I was just trying something festive, and instead I got a memory—my grandmother’s old Christmas kitchen, but louder and richer and way stickier. My friends hovered like vultures as it cooked. We sliced into it while it was still steaming and every bite tasted like tradition, even though it wasn’t mine. This recipe sticks.

Recipe Tips

• Can’t find gammon, Use ham hocks. Just reduce simmering to 90 minutes.
• No wine, Grape juice. Or skip it. The marmalade can carry things.
• Don’t ignore the basting—it’s not optional if you want that lacquered finish.
• Want it less sweet, Add a tiny splash of vinegar. Just enough to make your tongue twitch.
• Add more chilli if your heart says yes.

How To Store This Jamie Oliver Mulled Wine Ham

• At Room Temperature: Only while you’re eating. After that, wrap it or risk regret.
• In the Fridge: Cover tightly. Foil or a proper container. Keeps for 3 days easy.
• In the Freezer: Wrap like it’s going into battle—plastic first, then foil. In a bag if you’ve got one. Freeze up to 3 months. Thaw slowly.

Reheating:

• Oven: 180°C. Covered. 15-20 mins.
• Microwave: Damp paper towel, medium heat, 1-2 mins.
• Stove: Non-stick pan, medium heat, flip until warmed through.

Let’s Answer a Few Questions!

Can I use a different wine?
Yup. Just make sure it’s not too sharp. Something smooth and dark.

Do I need to soak the gammon?
Not unless it’s crazy salty. If you’re worried, soak it in cold water for a few hours.

Can I slow cook this?
Yes. Low for 8–10 hours. Or high for 4–6. Same ingredients.

What if I have no pineapple?
Use fresh if you can. Canned peaches work too. It’s about the sweet glaze.

How do I know it’s cooked?
Use a meat thermometer. Look for 71°C at the thickest part. Don’t guess.

Nutrition Facts (per serving)

• Calories: 290
• Carbs: 20.2g
• Protein: 25.4g
• Fat: 11.6g
• Sugar: 20.2g
• Fibre: 0.2g

Try More Recipes:

• Jamie Oliver Chicken Lasagne
• Jamie Oliver Corner Shop Curry
• Jamie Oliver Vegetable Crumble