Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

I'm really not keen on this in-between time between Christmas and New Year - I hate not knowing what day it is for a start, which definitely doesn't suit someone that thrives on routine and order like I do. I try and muddle through the days by going on long beach walks with the kids, cleaning and sorting the house out (aka finding homes for all the new presents) and doing lots of 'kitchen pottering' as I like to call it (I was organising the cutlery cupboard at 7am this morning). This amazing Baked Raspberry Cheesecake was made in one such kitchen pottering session yesterday to celebrate our wedding anniversary today (9 years and counting). It's hubby's favourite dessert (barring a date-less Sticky Toffee Pudding - don't ask!) and has never failed me.

It has a to-die-for light moussy texture and the tangy red raspberries contrast so well with it's creaminess. It's heaven on a plate that I could just keep eating and eating if given the opportunity. Hubby loves his slice with a big dollop of clotted cream but I prefer mine with a drizzle of tart raspberry coulis. I'm salivating just thinking about it.

It's worth saying that it freezes really well too, so I always have one stashed away in the freezer that I can pull out for hastily arranged get-togethers and parties (if you're hosting or going to a New Years Eve party on Saturday then I guarantee if you make this people will be asking you for the recipe). To be honest it's just comforting knowing you're not too far from a slice! Who doesn't love a cheesecake after all?!

Baked Raspberry Cheesecake


  1. Make sure all of your ingredients for the cheesecake filling are at room temperature before mixing.
  2. Swap the raspberries for blueberries or blackberries.
  3. Instead of using digestive biscuits for the base try using ginger nut biscuits or shortbread.
  4. The cheesecake can be made, baked and then stashed in your freezer until needed.
  5. Serve with fresh raspberries, raspberry coulis or clotted cream.


  1. Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
  2. Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
  3. No Bake Lemon Curd and White Chocolate Cheesecake from A Mummy Too
  4. Chocolate Marzipan Cheesecake from fellow Cornish food blogger Choclette
  5. Snickers Cheesecake Loaf from Tinned Tomatoes

Baked Raspberry Cheesecake


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Baked Raspberry Cheesecake


An easy baked raspberry cheesecake recipe served with fresh raspberries and raspberry coulis. The cheesecake can be made ahead and frozen until needed.
  • For the base:
  • 8 Digestive Biscuits, crushed
  • 50g Melted Butter
  • For the Cheesecake Filling:
  • 600g Full Fat Cream Cheese
  • 2 TBSP Plain Flour
  • 175g Caster Sugar
  • 2 Eggs, plus 1 yolk
  • 142ml Sour Cream
  • 125g Raspberries, plus extra for serving
Step 1: Preheat the oven to 180°c (160°c fan) and line a 20cm round springform tin with baking paper.Step 2: Mix the crushed digestives with the melted butter and press into the base of the tin. Bake for 5 minutes.Step 3: In a standing mixer (or by hand) beat together the cream cheese, flour, eggs, sour cream and sugar for 5 minutes until smooth and creamy. Fold in the raspberries then pour into the tin.Step 4: Bake for 40 minutes (it should still be a little bit wobbly in the tin) then take out to cool. The cheesecake can be frozen at this point if required.Step 5: When ready to serve release the cheesecake from the tin and serve with fresh raspberries and clotted cream.

Prep time: Cook time: Total time:
Yield 10 slices

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Baked Raspberry Cheesecake

Baked Raspberry Cheesecake


Giveaway: Nostalgic Delights by William Curley

Giveaway Nostalgic Delights

Award-winning chocolatier, William Curley is passionate about taking classic recipes and modernising them through his own creations. Creating top-quality confectionery, cakes and patisserie are often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, you can join William in creating traditional favourites and childhood treats in your own kitchen.

Nostalgic Delights by William Curley

William’s ethos is very much about using the best ingredients and techniques available, while making delicious creations accessible to the home cook and in this his third book, Nostalgic Delights, he guides us through making simple Hazelnut Rocher and Bakewell Tart, to comforting Arctic Roll, decadent Black Forest Gateau, French classics such as Charlotte Royal and truly nostalgic twists on chocolate bars of our childhood, such as Toblerone and Walnut Whips.

The stunning photography by Kevin Summers illustrates each recipe and technique and the straightforward, well-set out, step-by-step instructions will guide you through each recipe with ease. Whether it be a Jammy Dodger, a Blackcurrant Cheesecake or a Banana Split, in Nostalgic Delights William shows you how to take these childhood favourites to a whole new level.

To be in with a chance of winning this fab cookbook all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway

Disclosure: I was sent a review copy of Nostalgic Delights. All thoughts are my own.

Giveaway: Tropicana Little Bottles + Lunchbox Goodies

Giveaway Tropicana Little Bottles
To mark the launch of the new Tropicana Little Bottles range, I've teamed up with Tropicana to offer one lucky reader the chance to win a bundle of lunchbox goodies - just in time for the new term in January.

NEW Tropicana Little Bottles come in a compact 150ml serving size, making them ideal for families on the move - whether it's adding one into the kids lunchboxes or popping one into your bag for work. Available in two classic flavours, Smooth Orange and Pressed Apple, each 150ml serving offers one of your five a day with absolutely no artificial flavours or preservatives - just 100% pure juice. The new Little Bottles range offers an oh-so-easy way to brighten up on-the-go lunches for the whole family.


  • Tropicana Little Bottles - Smooth Orange and Pressed Apple
  • A Coolbag lunchbox
  • A selection of Mini Jackson Snack Boxes
  • A Mini Spiralizer

With the launch of the Little Bottles range, Tropicana are also championing people to give their lunchboxes a bit of a healthy makeover to help them reach their 5 a day! The photo below shows you a pretty typical lunchbox that my kids take to school and nursery (although my older two would usually have a sandwich in there too). I think it's pretty well balanced with plenty of fresh fruit and veg, but I have to admit I sometimes pop in a small baked treat you?

Lunchbox with Tropicana Little Bottle


  • Hummus
  • Pepper and Cucumber Sticks
  • Cheese
  • Mini Breadsticks
  • Grapes
  • Dried Fruit- Rasins and Cherries
  • A small baked treat 
  • A Tropicana Little Bottle


To be in with a chance of winning this lovely lunchbox bundle, all you have to do is enter via the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway

Disclaimer: I received some Tropicana Little Bottles and lunchbox goodies for hosting this giveaway. All thoughts are my own.

Cinnamon and Clementine Rolls... in your Breadmaker

Cinnamon and Clementine Rolls

If you're still looking for a special Christmas Day breakfast to make for your family then these Cinnamon and Clementine Rolls should definitely be on your radar. To make life easy (particularly helpful at this time of year) you can make the dough in your breadmaker (although I do give instructions below for making by hand too) and then it's just a quick assembly job before you get to taste the most amazing sticky sweet buns you could ever imagine. If you didn't want to be up at the crack of dawn to get the dough made, then just make it the day before and pop it in the fridge (in a large bowl covered tightly with clingfilm), ready for the following morning. You might just need to bash it down a bit before rolling it out.

I'd usually make a simple icing sugar glaze for yeasted buns like these, but I tried out a cream cheese icing this time....and OH MY it wins hands down. Just make sure the butter you use for the cream cheese icing is salted. It really does make all the difference.

Cinnamon and Clementine Rolls


  1. The easiest way to make the dough is in your breadmaker, but if you would like to make it by hand that's no problem. Just dissolve the yeast in the warm milk (in a large bowl) and mix in the sugar, butter, salt and eggs. Add the flour and mix really well. Knead the dough on a lightly floured surface and form into a large ball. Place the dough into a clean bowl and cover with a tea towel. Prove for around 1 hour 30 minutes until doubled in size then continue the recipe from Step 2 below.
  2. If you fancied a fruity filling, sprinkle a handful of raisins on top of the cinnamon sugar mix before rolling up the dough and slicing (refer to Step 3 below).
  3. If you don't have cream cheese in your fridge you can replace the cream cheese icing with a simple icing glaze. Mix 200g Icing Sugar with as much Clementine Juice (or plain water if you prefer) as it takes to make a thick and glossy icing and spoon that onto the cinnamon rolls instead.


  1. Cinnamon Buns from Baking with Granny
  2. Homemade Cinnamon Rolls from A Dash of Ginger
  3. The World's Easiest Cinnamon Rolls from A Minimalist Baker

Cinnamon and Clementine Rolls


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Cinnamon Clementine Rolls

Cinnamon Clementine Rolls

Cinnamon and Clementine Sweet Yeasted Rolls with a Cream Cheese Icing. Make the dough in your breadmaker for a super simple Christmas morning breakfast.
  • For the dough:
  • 600g Strong White Bread Flour
  • 2 ½ TSP Dried Yeast
  • 100g Caster Sugar
  • 1 TSP Salt
  • 250ml Full fat milk, warm
  • 2 Eggs
  • 75g Unsalted Butter, melted
  • For the filling:
  • 200g Dark Brown Sugar
  • 2 TBSP Ground Cinnamon
  • 75g Unsalted Butter, melted
  • For the icing:
  • 100g Full Fat Cream Cheese, softened
  • 50g Salted Butter, melted
  • 200g Icing Sugar
  • Zest of 1 Clementine
Step 1: Place the dough ingredients in your breadmaker (in the order listed) and put it on a basic dough function programme (it’s programme 16 on my Panasonic) .Step 2: Once the programme has finished turn the dough out onto a lightly floured surface and roll out to 40 x 50cm rectangle.Step 3: Spread the melted better (for the filling) onto the rolled out dough then sprinkle with the sugar and cinnamon. Roll up like a swiss roll and cut into 12 slicesStep 4: Grease a 20 x 30cm tin and place the slices cut side up in the tin. Leave to prove for 30 minutesStep 5: Preheat the oven to 200°C (180° C Fan) then bake the cinnamon and clementine rolls for about 15 minutes.Step 6: Mix the icing ingredients in a bowl and spoon over the warm rolls. Cool then grate over some more clementine zest and enjoy!

Prep time: Cook time: Total time:
Yield 12 rolls

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Cinnamon and Clementine Rolls

Cinnamon and Clementine Rolls


Christmas Week Meal Plan 2016

Meal Plan
One of my favourite weeks of the year! We've all finished work, school and nursery for the holidays and we're planning a lovely Chrismassy week at home with lots of Christmas baking, crafting and general pottering. It's really mild here in Cornwall at the moment so the weather doesn't feel particularly festive but I shouldn't complain. At least the heating bills wont be too high! We'll make a few visits to the beach for walks to blow away the cobwebs and maybe a trip to our local swimming pool too.

On the baking front I made some AMAZING Cinnamon and Clementine Rolls today and I'll be posting the recipe on the blog in the next few days. I've also got some Cranberry Granola Bars and another batch of Mincemeat Slices on the to-do list this week, ready to offer to friends and family next weekend.

What are you planning to cook and bake this week?


Monday 19th December
Slow Cooker Pork Steaks with Egg Fried Rice and Broccoli

Tuesday 20th December
Homemade Pizza

Wednesday 21st December

Thursday 22nd December
Panini's, Coleslaw and Salad

Friday 23rd December
Slow Cooker Chilli

Saturday 24th December - CHRISTMAS EVE

Sunday 25th December - CHRISTMAS DAY
The full works! Turkey, Stuffing, Pigs in Blankets.....

Giveaway: O-teas 24 Tea Gift Set and Pyramid Glass Teapot

Did you know it's International Tea Day tomorrow (December 15th 2016)? To celebrate, speciality tea company O-teas is donating 20% of all sales tomorrow to the Tea Leaf Trust who provide educational programmes to young people growing up on tea plantations around the globe. O-teas have also kindly allowed me to giveaway one of their fab 24 Tea Gift Sets and a stylish Pyramid Glass Teapot in a tea themed competition.

International Tea Day aims to raise awareness of the issues in tea production, whilst also celebrating the much loved beverage. The Tea Leaf Trust offers a crucial support network for children that are raised in tea plantations by offering them access to education and academic programmes that improve employment options for these young people in the future.

Oteas giveaway


O-teas is an innovative and ethical speciality tea company taking the tea world by storm with their unique and unusual variety of flavours. Expertly blended with the highest quality ingredients, O-teas has an unrivalled 400 different blends to choose from. I particularly love their unusual Date and Lime tea!

Why not support this important cause by buying some Oteas tea, making a brew...and entering the competition below! After all, nothing beats a hot cuppa and a slice of cake (my Squidgy Gingerbread Loaf goes particularly well with tea - just so you know!).


To enter the giveaway all you need to do is complete the Rafflecopter widget below! UK entrants only please. All entries will be verified after the competition closes on 31st December 2016.

Oteas giveaway

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Squidgy Gingerbread Loaf

Squidgy Gingerbread Loaf

There's nothing better than a soft squidgy slice of gingerbread cake at this time of year. Dark, fragrant and warming it's perfect with a cup of tea or for serving as part of a festive buffet at Christmas. You could even reheat slices and serve it with clotted cream or custard for a quick and easy pudding. It's definitely up there as one of my all time favourite cakes and it's so simple to make too.

The gingerbread cake needs to be made a few days in advance of when you want to eat it to ensure a lovely sticky moist loaf. I also stash one away in the freezer which I can pull out at a moments notice for unexpected guests. You really can't go wrong with this recipe!

Squidgy Gingerbread Loaf


  1. Gingerbread cake tastes better if left for a few days before eating. So once its cool, wrap it up in some baking paper and foil and store away in a dark place for up to 3 days.
  2. Make an easy orange icing for the cake by mixing sifted icing sugar with some orange juice and drizzle over the loaf before slicing.
  3. Use leftover gingerbread cake (although I doubt there will be any) as the base for a festive trifle.


  1. Treacle Gingerbread Loaf from The English Kitchen
  2. Sticky Banana Ginger Cake from Tin and Thyme
  3. Stella's Sticky Ginger Cake from Lucy Loves

Squidgy Gingerbread Loaf


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Squidgy Gingerbread Loaf
Squidgy Gingerbread Loaf
A spiced gingerbread loaf cake perfect for Christmas. Make it 3 days before you need it to ensure maximum squidginess and flavour.
  • 100g Golden Syrup
  • 100g Black Treacle
  • 100g Unsalted Butter
  • 100g Dark Brown Sugar
  • 175g Plain Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TBSP Ground Ginger
  • 1 TSP Ground Cinnamon
  • 1 Egg
  • 75g Stem Ginger in Syrup, chopped
  • 100ml Whole Milk
Step 1: Preheat the oven to 170°C (150°C fan) and line and grease a 2lb Loaf Tin.Step 2: In a large pan melt the syrup, treacle, butter and sugar until melted and set aside to cool.Step 3: Put the flour, bicarbonate of soda, ground ginger and ground cinnamon in a large bowl and make a well in the centre.Step 4: Stir the melted butter mixture, the egg, chopped stem ginger and milk into the flour mix and stir until combined.Step 5: Pour into the loaf tin and bake for 60 minutes. Cool then wrap in baking paper and foil for 2-3 days before slicing. Alternatively place in the freezer until needed.

Prep time: Cook time: Total time:
Yield: 10 slices

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Squidgy Gingerbread Loaf

Squidgy Gingerbread Loaf



If you like the look of this cake then check out another of my favourites on the blog - Apple Crumble and Custard Buttercream Cake

Review: The Chelsea Hamper from Harrods

The Chelsea Hamper from Harrods

Everything you need for a decadent and luxurious Christmas morning - the exclusive Chelsea Hamper from Harrods will wow your guests even before the first present is opened.

Harrods exclusive spice blend (with the warming scents of cinnamon, cloves, orange and ginger) flavours the loose leaf tea, with cinnamon, hazelnut and chocolate giving the ground coffee a very festive feel too. There's luxury clementine biscuits made with real honey (with a surprise golden sparkle), a classic fruited Christmas pudding to be enjoyed after your Turkey, a jar of strawberry jam with champagne, brandy butter (the only accompaniment you need for mince pies) and a big bar of milk chocolate made with the finest Belgian chocolate and nougat pieces (you don't need to share this one)! Oh, and I mustn't forget the very lovely red Christmas bauble, now hanging proudly on our tree!

The items come beautifully packaged in a wicker hamper with faux leather lid and I'll definitely be utilising it for other things after we've finished eating the contents!


Spiced Black Loose Leaf Tea 50g
Spiced Omni-Grind Coffee 250g
Honey and Clementine Biscuits with a golden sparkle 125g
Classic Christmas Pudding 200g
Strawberry Jam with Champagne 340g
Brandy Butter with Courvoisier VS Cognac 210g
Milk Chocolate Gold Bar 100g
Red Christmas Bauble

The Chelsea Hamper is available to buy online for the price of £75, but if this one doesn't float your boat there are plenty of other luxury hampers to choose from too. All are a little on the pricey side, but Christmas is only once a year! Go on treat yourself!

Slow Cooker Christmas Spiced Red Cabbage

Slow Cooker Christmas Spiced Red Cabbage

Ever had a cooker crisis on Christmas Day? I think we've all been there haven't we, with too many dishes and too little space. I try and make as much as I can ahead of time these day's  - I cook my meat the day before (and the gravy too), pre cook my sprouts, par boil the potatoes and make and cook the stuffing in a loaf tin. It all helps come Christmas morning and this year I've called on my slow cooker for help too.

This slow cooker red cabbage dish is absolutely delicious. You just bung everything in the slow cooker before you go to bed on Christmas Eve and you wake up on Christmas morning to the most amazing festive fragrance imaginable. The red cabbage takes a good 8-10 hours to cook and you might want to give it a stir every now and then, but other than that you can just leave it to do its thing. Once it's cooked to your liking, just turn the slow cooker to the 'keep warm' setting until you're ready to serve. One large red cabbage will serve 8 as part of Christmas lunch, but the recipe is easily doubled if you're catering for more people. If you do double the quantities make sure you use a 6 litre slow cooker - it wont all fit in otherwise.

Slow Cooker Christmas Spiced Red Cabbage


  1. If you have any red cabbage leftover on Christmas Day, use it in your bubble and squeak on Boxing Day.
  2. If you don't have any red wine vinegar use balsamic vinegar instead.
  3. A spoonful of redcurrant jelly stirred through at the end gives the red cabbage a lovely fruity flavour.


  1. Braised Red Cabbage from The English Kitchen
  2. Braised Red Cabbage with Star Anise from Elizabeth's Kitchen Diary
  3. Braised Red Cabbage and Apples recipe from Mum Muddling Through

Slow Cooker Christmas Spiced Red Cabbage


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Slow Cooker Christmas Spiced Red Cabbage

Slow Cooker Christmas Spiced Red Cabbage

A slow cooker Christmas spiced red cabbage recipe with mustard seeds and allspice.
  • 1 Red Cabbage, sliced
  • 2 Onions, sliced (white or red is fine)
  • 1 Apple, grated
  • 150ml Red Wine Vinegar
  • 3 TBSP Brown Sugar
  • 1 TBSP Mustard Seeds
  • 1 TBSP Allspice
Step 1: Place all ingredients in the slow cooker and give it a stir.Step 2: Cook on low for 8-10 hours and season if needed.

Prep time: Cook time: Total time:
Yield 8

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Slow Cooker Christmas Spiced Red Cabbage


Meal Plan 12th - 18th December 2016

Meal Plan

A busy week ahead here with kids Christmas parties, end of term activities and carol services. I've had a mammoth batch cook session this weekend so the freezer is now bursting with lots of home cooked meals which will be handy to call on over the festive season. We've got sausage casserole, beef chilli, chicken korma and lasagne. I've also made and frozen our favourite raspberry cheesecake too. Hubby wanted to take a few cakes into work this week so I've made a lemon drizzle cake, chocolate brownies and a gingerbread loaf. Diet is starting for us on 1st January!!


Monday 12th December
Macaroni Cheese with Broccoli and Carrots

Tuesday 13th December
Homemade Pizza

Wednesday 14th December

Thursday 15th December
Chicken Kievs, Sweet Potato Mash

Friday 16th December
Spaghetti Bolognese and Garlic Bread

Saturday 17th December
Brie, Bacon and Cranberry Panini's

Sunday 18th December
Roast Beef and all the trimmings

Festive Fudgy Chocolate Tiffin

Festive Fudgy Chocolate Tiffin

Regular readers of the blog will know I'm a bit obsessed with chocolate tiffin and I have a fair few recipes on the blog already (Malty Mini Egg Tiffin Bars are still my all time favourite). It's certainly not something I'd ever pass up when offered, that's for sure! Anyway I thought it was about time I gave my regular tiffin recipe a bit of a festive makeover with some shortbread, Christmas spiced fudge (from Copperpot), brazil nuts, orange zest and glace cherries. All my favourite flavours of Christmas in one bite.

I'll warn you, they are very very rich so make sure you cut the slices on the smallish size, but they are real winners in taste. These no bake tiffin bars would make an ideal sweet treat on a Christmas buffet table and I'm sure Santa wouldn't mind exchanging a few mince pies for one of these bars either.

It's just a shame one's waistline has to suffer for the privilege!

Festive Fudgy Chocolate Tiffin


  1. If you don't like shortbread, feel free to use another type of biscuit. Ginger Nuts would be nice.
  2. You could try making it in a round tin if you prefer and cut it into wedges rather than bars.
  3. Crushed up candy canes on top would look nice if you can't find any festive sprinkles.


  1. Chocolate Tiffin from Farmersgirl Kitchen.
  2. Chocolate Orange Biscuit Cake from me! 
  3. Chocolate Amaretto Biscuit Cake from fellow Cornish blogger Tin and Thyme.

Festive Fudgy Chocolate Tiffin


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Festive Chocolate Fudge Tiffin
A festive chocolate tiffin recipe with shortbread biscuits, fudge, glace cherries and Christmas sprinkles.
  • 175g Shortbread, crushed
  • 100g Fudge, chopped into large pieces
  • 75g Glace Cherries, chopped
  • 50g Brazil Nuts
  • Zest of 1 Orange
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 100g Butter
  • 2 TBSP Syrup
  • 2 TSBP Cocoa Powder
  • For the Topping:
  • 200g Milk Chocolate
  • 75g Fudge, chopped into large pieces
  • 3 TBSP Christmas Sprinkles
Step 1: Line a 20cm tin with clingfilm.Step 2: Melt the milk chocolate, dark chocolate, butter, syrup and cocoa powder in the microwave.Step 3: Stir in the shortbread, fudge, cherries, nuts and orange zest then pour into the tin and press down with a spoon. Pop in the fridge whilst you get on with the topping.Step 4: Melt the milk chocolate in the microwave and pour over the base then sprinkle over the fudge and Christmas sprinkles.

Prep time: Cook time: Total time:
Yield: 12 bars

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Festive Fudgy Chocolate Tiffin

Festive Fudgy Chocolate Tiffin


How To Cook The Perfect Christmas Ham

How To Cook The Perfect Christmas Ham

I love a nice Christmas ham during the festive season - you can't beat it for taste. I always serve one alongside the turkey on Christmas Day as we're a greedy bunch here and like plenty of choice in the meat department. If you don't manage to scoff the lot, there are plenty of options for the leftovers too. I like to stir leftover ham into macaroni cheese or make a warming ham soup but other ideas include putting it in quiches, toasties, omelettes or on a homemade pizza. If you're really desperate there's no reason why you couldn't slice and freeze it for use at a later date (as long as it hasn't been frozen before)....but I'm never that desperate. There's always someone sneaking into the fridge for a piece.

In terms of the perfect way to cook a gammon (gammon is the term for the raw form of the joint), I always poach it in a festively fragrant cooking liquid with cinnamon, star anise, clementine and cloves. Then it's into a roasting tin with a honey based glaze and a blast in the oven for half an hour to brown up. I was sent a new Smoked Chilli Honey glaze from Gran Luchito recently and tried it on this piece of gammon in place of my usual glaze. It was very very nice but has a bit of heat so best reserved for adults I think - for stockists see here. The recipe I give below is for my homemade honey glaze which is also really tasty.

This method of cooking my Christmas ham has never failed me and produces a lovely moist piece of meat. I always tend to cook it the day before too, saving time and oven space on Christmas Day. To reheat, just slice it up and layer it into a shallow baking dish with a sprinkle of water before giving it a 10 minute warm up in the oven. To be honest we're happy to eat it at room temperature though so I don't usually bother reheating it at all.

How To Cook The Perfect Christmas Ham


  1. There's no need to soak the gammon before cooking.
  2. Instead of covering the gammon with water when poaching it (see Step 1 of the recipe below), why not try ginger beer or coke
  3. To save time use a pre made glaze like Gran Luchito's Smoked Chilli Honey Glaze available in most major supermarkets.


  1. The Easiest Slow Cooker Christmas Ham from My Fussy Eater
  2. Traditional Honey Glazed Ham from Jo's Kitchen
  3. Spiced Cider Glazed Ham from Taming Twins

How To Cook The Perfect Christmas Ham


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How To Cook The Perfect Christmas Ham
The Perfect Christmas Ham
How to cook the perfect Christmas Ham with tips on the best poaching stock and also a sticky smoked chilli honey glaze.
  • 2kg Boneless Gammon Joint
  • 1 Cinnamon Stick
  • 1 Onion
  • 1 TSP Peppercorns
  • 1 TSP Coriander Seeds
  • Bay Leaves
  • 25 Cloves
  • 4 Star Anise
  • 1 Clementine
  • 1 TSP Mustard Seeds
  • For the glaze
  • 5 TBSP Honey
  • 2 TBSP Wholegrain Mustard
  • 2 TBSP Balsamic Vinegar
Step 1: Place the gammon in a large pan (with lid) with the onion, cinnamon stick, peppercorns, coriander seeds, bay leaves, cloves, star anise, mustard seeds and clementine and then cover with water.Step 2: Bring to the boil on the hob then turn down the heat, place a lid on and cook on a low simmer for 2 hours 30 minutes.Step 3: Preheat the oven to 200°c (180°c fan) and place the ham (discard the water and spices etc) in a baking tray. Mix together the glaze ingredients (if not using the Gran Luchito Smoked Chilli Honey Glaze).Step 4: Spoon the glaze over the ham and bake in the oven for 30 minutes.

Prep time: Cook time: Total time:
Yield 8

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How To Cook The Perfect Christmas Ham

How To Cook The Perfect Christmas Ham



Disclosure: I was sent a jar of Gran Luchito Smoked Chilli Honey Glaze and a gammon joint from Lakehaven Farm (delivered by Market Porter). All thoughts are my own.

Meal Plan 5th December - 11th December 2016

Meal Plan 5th December - 11 December 2016

The Christmas Tree is up...which means the festive season has officially started here at Jam and Clotted Cream.

I've been busy in the kitchen this weekend developing a lovely festive ham recipe with a smoked chilli honey glaze - it's good. I've also experimented with making my red cabbage in the slow cooker and it worked really well, so I'll be blogging that soon too.

Christmas Ham

The kids have got several Christmas parties this week so I'm making a couple of batches of my Mars Bar Slices (with a festive twist) to take along. Is anyone else doing any festive baking this week?


Monday 5th December
Leftover Gammon Mac n Cheese

Tuesday 6th December
Pea Risotto (or Peasotto as we call it here)

Wednesday 7th December
Chicken Kievs, Mash and Broccoli

Thursday 8th December
Carbonara with Garlic Bread

Friday 9th December
Brie and Cranberry Toasties

Saturday 10th December
Slow Cooker Chilli and Rice

Sunday 11th December
Leftover Chilli Nacho's


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