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 376 recipes in total:


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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

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Buy Gas Cookers And Cook Yourself Tastier Food

By Michel Gerard | Published 2011-12-03 04:37:03 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Have you ever asked yourself which is best? Gas or electric cookers. I always found gas cookers an easier fit. Most ones I have seen have a rubbery hose pipe that connects to an usual fitting.

The Need For Emergency Freeze Dried Food

By Lee Smith | Published 2011-12-16 21:33:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

A good type of emergency food supply is freeze dried food, which can last up to 25 years, making it not only a great emergency supply to have, but it is also a good investment in a world where resources are running low.n

10 Types of Chocolate Bark: Homemade Gifts for Christmas

By Rick Quatraro | Published 2011-12-13 15:50:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Learn how to make dark chocolate peanut bark and 10 different variations of chocolate bark for homemade gifts for the holidays. Easy to make, more fun to eat.

What You Must Know About The Great Things About Olive Oil

By Byron Dyson | Published 2011-12-08 22:39:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Everything you want to know about Mediterranean Food.

Using Your Pressure Cooker To Fix Healthy Meals

By Aleks Nikev | Published 2011-11-24 13:36:06 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Today, people lead busy and fast-paced lifestyles. It can be difficult to juggle family, work and other responsibilities, and still have time to cook a healthy meal at the end of the day. Investing in a pressure cooker is a guaranteed way of cooking a quick meal while still maintaining a nutritious and healthy lifestyle.

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.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Five Ways to Keep Apples from Browning

By JD Hoopes | Published 2011-12-04 19:20:01 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.

Keep your coffee fresh by using zipper bags

By vicbrain | Published 2011-11-03 08:25:17 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Easy to opening and closing of bags is facilitated by the profile of zipper.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.


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