Welcome to the Celtnet Ham and Gammon Recipes 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 Ham Recipes
Lamb Recipes Mutton Recipes Offal Recipes
Pork Recipes Veal Recipes

Alphabetical list of ham and gammon recipes follow (limited to 100 recipes per page). There are 128 recipes in total:


Page 1 of 2

Pages: 1 2  >>  Last 

Amaretto Baked Easter Ham
     Origin: American
Cold Ham Soufflé
     Origin: British
Hamburg Sour Soup
     Origin: Germany
Amaretto Tinned Ham
     Origin: American
Country Ham with Brown Sugar Coating
     Origin: American
Honey Baked Ham
     Origin: American
Apple-cinnamon Ham
     Origin: American
Crab Apple Ham
     Origin: British
Honey Cola Ham
     Origin: American
Apricot Glazed Ham
     Origin: American
Cranberry-orange Marmalade Glazed Ham
     Origin: British
Honey Glazed Easter Ham
     Origin: American
Apricot Glazed Ham with Pineapple and Cherries
(Apricot Glazed Hamwith Pineapple and Cherries)
     Origin: American
Creamed Plantain and Ham
     Origin: Fusion
Honey Whiskey Clove-glazed Ham
(Honey Whiskey Clove-Glazed Ham)
     Origin: British
Apricot-mustard Glazed Ham
     Origin: British
Crunchy Almond Glazed Ham
     Origin: American
Hot Lime Pickle Glazed Ham
     Origin: Fusion
Aromatic Baked Ham in a Blanket
     Origin: American
Crusty Pineapple Ham
     Origin: American
Jambon et Pomme Sauvage au Calvados
(Crab Apple and Calvados Ham)
     Origin: France
Avocado and Ham Pizza
     Origin: Italy
Easter Ham
     Origin: American
Jollof Rice with Chicken, Beef, and Ham
     Origin: Ghana
Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)
     Origin: Welsh
Easter Ham Pie
     Origin: British
Kahlua Baked Easter Ham
     Origin: American
Baked Ham in Champagne
     Origin: American
Easter Ham Slice
     Origin: American
Kentucky Glazed Ham
     Origin: American
Baked Ham with Apricot Bourbon Glaze
     Origin: American
Easter Ham with Peachy Cinnamon Glaze
     Origin: American
Kiwi Lime Glazed Ham
     Origin: American
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Easter Ham with Rhubarb Sauce
     Origin: British
Krea Tarikhera
(Ham in Red Wine Sauce)
     Origin: Roman
Baked Ham with Creole Mustard Glaze
     Origin: American
Espresso Chilli Glazed Ham
     Origin: American
Lemon-Dijon Glazed Ham
     Origin: American
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
European Gumbo
     Origin: European
Linsensuppe
(Lentil Soup)
     Origin: Germany
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Fruit-glazed Easter Ham
     Origin: British
Madeira-baked Smithfield Ham
     Origin: British
Baked Whiskey-glazed Ham
     Origin: American
Georgia Country Ham
     Origin: American
Mallow Leaf Gumbo
     Origin: British
Boiled Ham
     Origin: British
Ginger Rum Glazed Ham
     Origin: British
Mango-Orange Glazed Ham
     Origin: Anglo-Indian
Bolitas de Jamon
(Ham Balls)
     Origin: Aruba
Ginger-glazed Baked Ham
     Origin: American
Orange Glazed Ham
     Origin: American
Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce
     Origin: American
Glazed Ham with Dried Cherry Caramelized Onions
     Origin: American
Orange Marmalade Ham
     Origin: American
Braised Gammon
     Origin: British
Glazed Ham with Pineapple-raisin Sauce
     Origin: American
Orange-glazed Fresh-baked Ham
     Origin: American
Braised Veal Cutlets
     Origin: British
Glazed Ham with Rhubarb Conserve
     Origin: British
Parma Ham and Asparagus Strata
     Origin: Italy
Bunuelitos de Jamon
(Ham Fritters)
     Origin: Spain
Green Mole Glazed Ham
     Origin: American
Parma Ham and Hop Shoot Strata
     Origin: Italy
California Glazed Ham
     Origin: American
Grilled Cinnamon Ham
     Origin: British
Parma Ham and Pea Shoot Strata
     Origin: Italy
Cheddar Chilli Cheesecake
     Origin: American
Grilled Gammon, Peas and Mushrooms
     Origin: Britain
Peach Glazed Smoked Ham
     Origin: American
Cherry Coconut Baked Ham with Creamy Cherry Glaze
     Origin: American
Guava Glazed Ham
     Origin: Caribbean
Peach Preserve Glazed Ham
     Origin: British
Cherry Glazed Ham
     Origin: American
Habanero-peach Glazed Ham
     Origin: American
Peanut Glazed Ham
     Origin: American
Cherry-glazed Baked Ham
     Origin: American
Ham and Egg Pudding
     Origin: British
Peppered Ham with Raspberry-Chipotle Sauce Glaze
     Origin: American
Chicken and Ham Deep Dish Pie
     Origin: Germany
Ham and Haddie Pie
     Origin: Scottish
Pineapple Glazed Ham
     Origin: British
Chilli Marmalade Glazed Ham
     Origin: Fusion
Ham in Cava
     Origin: British
Pineapple Ham with Avocado
     Origin: Zimbabwe
Chipotles in Adobo Glazed Ham
     Origin: American
Ham Mousse
     Origin: British
Pineapple Preserve Glazed Ham
     Origin: British
Christmas Ham
     Origin: Ireland
Ham with Cherry Sauce
     Origin: American
Pineapple Roast Ham
     Origin: British
Christmas Roast Ham
     Origin: Aruba
Ham with Hot Mustard Fruit
     Origin: British
Plain Omelette with Ham
     Origin: France
Cider Glazed Ham
     Origin: British
Ham with Strawberry Sauce
     Origin: American
Coca-Cola Ham
     Origin: American
Ham with Vanilla and Champagne Glaze
     Origin: British

Page 1 of 2

Pages: 1 2  >>  Last 

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Review of 'Leiths Cookery Bible'

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

Recipe Information:

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?

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.


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