Hot Toddy Ham | Recipe by

Hot Toddy Ham

Hot Toddy Ham Sous Vide Christmas Recipes
  • COOK TIME: 30hrs 20 minutes
  • SERVES: 10


  • 1 x 3kg Smoked Gammon

For the Syrup

  • 100ml Whisky (Nothing peaty, go for something fruity and spicy, I used Aberlour), 60g Dark Brown Unrefined Cane Sugar, and 1 Tablespoon Runny Honey
  • Juice of 1 Orange and 1 Lemon, 1 Cinnamon Stick and 2 Large Blades Mace, Zest of 1 Orange and 1 Lemon, and 10 Whole Cloves, 1 Whole Piece Stem Ginger, and 2 Tablespoons Stem Ginger Syrup

For the Glaze

  • 35ml Whisky, and 100g Dark Brown Unrefined Cane Sugar
  • 3 Tablespoons Runny Honey, and 1 Tablespoon Stem Ginger Syrup
  • Finely Grated Zest of 1 Lemon and 1 Teaspoon of Cinnamon, and Whole Cloves to Decorate (Optional)


Hazel Paterson from It’s Not F***ing Rocket Science has provided us with another recipe to whet your appetite. Visit her site or follow her on Twitter @HazelPaterson to keep up with her latest goings on.

Hot toddy ham-glazed ready for the oven

There are two things that make me feel ready to embrace Christmas each year: those adverts with the slowed down songs designed to make you cry all the way to their large department stores and the appearance of large smoked gammons in the shops.

This hot toddy ham incorporates all of the flavours and scents of winter.

The best bit is that you can make the ham well in advance in its vac pac bag, freeze it and then defrost and glaze it whenever you need it.

hot toddy ham-syrup ingredientsYour only limits size-wise with this recipe is the size of your water bath and bags.

The water bath does all the hard work and leaves you with an intensely flavoured ham that holds its shape when sliced and looks impressive to boot.

This recipe is for a 3kg ham which fits snugly in to my 250mm x 350mm bags.

But I have cooked a 5kg one by taking it along with the frozen flavour syrup to my friendly butcher and he has used his industrial sized vac pac machine…

Always make friends with your butcher!

I have also used this same recipe for a 1kg ham and 2.3kg ham, all the timings the same and all have been perfect so it’s completely stress free.


  1. Soak the gammon for 12 hours in cold water, changing it at least twice in order to remove some of the salt.
  2. Whilst the gammon is soaking make your syrup base. Combine the whisky, dark brown sugar, runny honey, orange and lemon juice in a small saucepan and heat gently whilst stirring to dissolve the sugar. Just as it starts to steam, remove from the heat and pour into your large vac bag. Fold it to seal and secure it to prevent leaks (I use clothes pegs). Place in the freezer overnight so that the liquid isn’t sucked into your vacuum sealer.
  3. Heat your water bath to 60C. Add the remaining syrup ingredients to the frozen syrup bag. Remove the gammon from the water and add to the bag and vacuum seal. Place in the water bath for 18 hours.
  4. After 18 hours you can either freeze the ham to finish another day or continue with the recipe.
  5. Drain the liquid from the bag and taste it; if it tastes salty just discard it but if not you can reduce it right down and add it to the glaze. Whilst the ham is still hot, place it on a roasting tray lined with tin foil and slowly pour over the whisky.
  6. Heat your oven to 230C. Use a sharp knife to carefully slice off the skin, leaving the thick layer of fat, then carefully slice through the fat in diagonal strokes to create a diamond pattern. Pierce the centre of each diamond with a clove.
  7. Stir the remaining glaze ingredients together in a small bowl. You can loosen the mix with either more whisky or some of the reduced cooking liquor, then pour it all over the ham.
  8. Roast in a hot oven for about 20 minutes or until the fat starts to colour and the glaze caramelises.
  9. Remove from the oven and serve either hot or cold; I like to pour a bit more whisky over it just prior to serving.
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