Celtnet Ham and Gammon Recipes and Cookery, Home Page





Welcome to Celtnet's Ham and Gammon Recipes Page — To better aid navigation, the meat-based recipes on this site are being divided into subsets. This page on ham and gammon recipes is one of these new divisions. Ham itself is a means of preserving pork meat (typically the hind leg) by either marinading in a brine solution that typically contains saltpeter as a preservative or by hot smoking (brined hams can also be smoked). The ham is then stored and is leached and cooked or is simply cooked. The final product is a baked ham. Hams that have been pre-treated can also be sold as gammon (which is typically the top end) or they can be sliced and sold as slices. Since Celtic times pork has been an important source of meat in Europe and the making of hams was an important means of storing meat over the winter. Often the last of the winter hams would be kept until the Easter feast (the breaking of the prohibition of eating meat during Lent) and this is why ham is often associated with Easter. You will find many recipes from across the globe here, both familiar recipes and ones that you have not encountered before. Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of ham and gammon recipes follow (limited to 100 recipes per page). There are 392 recipes in total:


Image link to ancient recipes section of the site

Roman Recipes Home

Ancient Recipes, Stone Age Recipes, Iron Age Recipes, Celtic Recipes

Visit the Cookie Doctors!


Page 1 of 4

Pages: 1 2  3  4  >>  Last 

A forced cabbage
     Origin: British
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
Cavolo Agra
(Cabbage with Bacon and Fennel Seeds)
     Origin: Italy
Aberdeen Roll
     Origin: Scotland
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Chargrilled Chicory with Prosciutto and Figs
     Origin: British
Acelgas con Pasas y Piñones
(Swiss Chard with Raisins and Pine Nuts)
     Origin: Spain
Baked Whiskey-glazed Ham
     Origin: American
Cheddar Chilli Cheesecake
     Origin: American
Agerhøns
(Partridges Poached in Milk)
     Origin: Denmark
Ballotine of Turkey
     Origin: British
Cherry Coconut Baked Ham with Creamy Cherry Glaze
     Origin: American
Aliter Isicia II
(Another Sausage II)
     Origin: Roman
Bara Cig Moch a Pherlysiau
(Bacon and Herb Loaf)
     Origin: Welsh
Cherry Glazed Ham
     Origin: American
Amaretto Baked Easter Ham
     Origin: American
Bean and Pancetta Risotto
     Origin: British
Cherry-glazed Baked Ham
     Origin: American
Amaretto Tinned Ham
     Origin: American
Beef and Ash Key Stew
     Origin: British
Chicken à la Gitana
(Chicken, Gypsy Fashion)
     Origin: British
Andalusian Sauce
     Origin: British
Beef Cake
     Origin: British
Chicken and Ham Deep Dish Pie
     Origin: Germany
Another Receipt for Gravy Soup
     Origin: British
Beef Cakes
     Origin: British
Chilli Marmalade Glazed Ham
     Origin: Fusion
Antipasto Chef's Salad
     Origin: British
Beef Like Game
     Origin: British
Chipotles in Adobo Glazed Ham
     Origin: American
Apple-cinnamon Ham
     Origin: American
Black Forest Ham with Fresh Figs
     Origin: British
Chorizo and Asparagus Strata
     Origin: Italy
Apricot Glazed Ham
     Origin: American
Boiled Bacon
     Origin: British
Christmas Ham
     Origin: Ireland
Apricot Glazed Ham with Pineapple and Cherries
     Origin: American
Boiled Ham
     Origin: British
Christmas Roast Ham
     Origin: Aruba
Apricot Stuffing Muffins
     Origin: American
Bolitas de Jamon
(Ham Balls)
     Origin: Aruba
Cider Glazed Ham
     Origin: British
Apricot-mustard Glazed Ham
     Origin: British
Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce
     Origin: American
Cig Oen Cymreig Gyda Saws Mafon
(Welsh Lamb with Raspberry Sauce)
     Origin: Welsh
Aromatic Baked Ham in a Blanket
     Origin: American
Braised Gammon
     Origin: British
Civet de Lapin aux Raisins
(Civet of Rabbit with Raisins)
     Origin: France
Avocado and Ham Pizza
     Origin: Italy
Braised Loin of Lamb
     Origin: British
Clear Mock-turtle Soup
     Origin: British
Béchamel Sauce
     Origin: British
Braised Veal Cutlets
     Origin: British
Clear Turkey-tomato Soup
     Origin: British
Bacon and Cabbage
     Origin: British
Breast of Lamb and Green Peas
     Origin: British
Coca-Cola Ham
     Origin: American
Bacon and Eggs
     Origin: British
Brecwast Bacwn a Chocos
(Bacon and Cockle Breakfast)
     Origin: Welsh
Cold Ham Soufflé
     Origin: British
Bacon and Onion Mini Quiches
     Origin: Canada
Brisket of Beef à la Flamande
     Origin: British
Collared Calf's Head
     Origin: British
Bacon Fraze
     Origin: British
Broccoli and Bacon Salad
     Origin: Amerian
Collared Pig's Face
     Origin: British
Bacon Fried
     Origin: British
Broccoli with Salami and Chestnuts
     Origin: British
Consommé
     Origin: British
Bacon Grilled
     Origin: British
Broiled Rashers of Bacon
     Origin: British
Country Ham with Brown Sugar Coating
     Origin: American
Bacon Omelet
     Origin: British
Brussels Sprouts and Pancetta
     Origin: British
Crab Apple Ham
     Origin: British
Bacon Relishes
     Origin: British
Bunuelitos de Jamon
(Ham Fritters)
     Origin: Spain
Cranberry-orange Marmalade Glazed Ham
     Origin: British
Bacon Sauce
     Origin: British
Caldo Gallego II
(Galician Broth)
     Origin: Spain
Creamed Plantain and Ham
     Origin: Fusion
Bacon Toast
     Origin: British
Calf's Liver and Bacon
     Origin: British
Crunchy Almond Glazed Ham
     Origin: American
Bacon-wrapped Water Chestnuts
     Origin: Fusion
Calf's Liver Larded and Roasted
     Origin: British
Crusty Pineapple Ham
     Origin: American
Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)
     Origin: Welsh
California Glazed Ham
     Origin: American
Cwnhingen wedi Stwffio
(Stuffed and Roasted Rabbit)
     Origin: Welsh
Baked Ham in Champagne
     Origin: American
Caribbean Glazed Ham
     Origin: Jamaica
Danske Omelet
(Danish Omelette)
     Origin: Denmark
Baked Ham with Apricot Bourbon Glaze
     Origin: American
Carrot Soup à la Cressy
     Origin: British
Devonshire Cure for Hams or Bacon
     Origin: British
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Casoeula
(Stewed Pork)
     Origin: Italy
Baked Ham with Creole Mustard Glaze
     Origin: American
Cauliflower Mushroom and Bacon Quiche
     Origin: American

Page 1 of 4

Pages: 1 2  3  4  >>  Last 

The Nuts And Bolts Of A French Press Coffee Maker

By Ray Forrest | Published 2011-11-27 18:13:44 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The French press coffee maker provides you with a simplistic but extremely effective way to brew coffee with an exotic taste. You will find that they are available in many different shapes and sizes as well. In general, the prices will range from $24 to $80.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

The Magnificent Weber S330

By Dave Adams | Published 2011-12-19 14:37:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The Weber S330 is a surprisingly popular stainless steel grill. It is actually made by the world renowned Weber Grill Company which makes some of the finest cooking equipment in the world. This style pertains from the renowned Genesis line of products. This product is actually a gasoline grill that has a pretty substantial framework.

Blending Teas Can Create New Flavors

By Jenny Tompsona | Published 2011-12-09 03:22:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Using blends of different teas can create new flavors. Learn more about it.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Best Way to Deliver Cupcakes and Christmas Cupcake Idea

By Rick Quatraro | Published 2011-11-20 06:59:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

How to make a Christmas Bulb Cupcake, cinnamon marshmallow frosting and answers to important cupcake questions like how to freeze frosted cupcakes, how long do cupcakes last and the best way to transport cupcakes. Professional cake and cupcake decorator Leigh Wyryha stops by to share her secrets in this exclusive interview.

K Cups Have Revolutionized Coffee Making

By Jenny Tompsona | Published 2011-12-15 14:46:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups are a quick and easy way to get a fresh cup of coffee. They have many great features.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Reusable tea bags and coffee bags

By vicbrain | Published 2011-12-12 05:56:07 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner