For anyone who's looking for instructions! Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.). To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over. Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the center of each diamond with a clove. Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes. Pour on the rest of the glaze and return to the oven for another 25-35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colors evenly. Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments
@MARY HARTMAN, MARY HARTMAN no worries. I've done it many times and it works. Just let it down with a it of water and keep basting. It builds up a really nice sweet crust! Good pinch of pepper works with it as well! Good eating !👍👍
Answer to candy wong, made this yesterday. Answer is yes to simmering. Infused all the flavors and tenderized meat. Also left overnight in broth as inspired by Marco s comment. Was a total success! Don t even think about it. Read Marco s comments. Super helpful. Cheers
Also, no brainer pear chutney that follows is to die for! Everyone loved it. Only slight difference, we added a little cayenne pepper to it for heat. Cheers
"Now the glaze, very simple.." All you need to start with is an extinct priceless wine, that can only be found to this day in the coat pockets of the ancient elders of the forgotten Himalayan mountain Tribe.
Morrisions £12.50 maybe not at the expense he used but had Madeira written on the label 😉 Hopefully mine doesn't come out with the theme of toccata and fugue in d minor 🤞😄
Madeira wine is not hard to come by, but the thing is: it's being used because Madeira wine is very sweet, so, you can swap it for a cheaper wine, as long as it's sweet
I just love his recipes! Wish there was a drop down list of ingredients ! Sometimes can't hear what he says and wished he stopped jigging about ! Looks like he's wanting a pee!
Did this recipe this Christmas, just used brown sugar and white wine with honey in the glaze and it still turned out great, super easy even for beginners and the stock made for amazing gravy
@@cleanandgreenketo I omitted the same stuff. Used mixed herbs instead of bayleaves, and black pepper instead of crushed peppercorns. Still incredible.
Gordon Ramsey: *smacks the ham* The Ham: 😩💗 *moans* Gordon Ramsey: ....... Gordon Ramsey: *covers ham in honey* The Ham: 😫💦 *orgasms* Gordon Ramsey: *screams in horror* “ITS FUCKING RAW!!!”
I come back to this video every year. Sometimes for the recipe but mostly for the comments. Once again, this year has not disappointed. Keep up the great work everyone. See you next year
I tried this to my ham last Christmas and I can tell you it is absolutely amazing, the flavour the broth and glazing gives the ham is what will make your Christmas lunch a little more special.
I literally just went from playing ESO to watching Elder Scrolls lore videos, to deciding to really mix it up and watch some cooking videos assuming there would be no crossover between the two. Never have I been so wrong.
Think what he means by it is that its a all rounder staple meat, can be used in anything even and is like a get out of jail fo free card from monopoly.
I made this for the family today and it was incredible! I followed the recipe exactly and it was so tender and so much better than gammon I've had before. British Christmas food is amazing, definitely recommend this recipe
@@lovisseyou I did, I had to look in quite a few different supermarkets though. I think you could probably just use port or leave it out altogether though, since he only uses a tiny amount. And apparently red wine vinegar is an adequate substitute for the sherry vinegar too
Slap you Cut your throat and your whoke body Boil you in extreme heat Poor a gooey brown liquid on you B a k e y o u Eat you Sounds like a murder but k
All i could imagine was a cute sketch where Santa brings Gordon a new cookie sheet pan and gordon and santa have a cup of southern comfort eggnog and enjoy fresh homemade cookies by treelight.
Bet it took him 20 minutes to stick every one of those cloves in to the ham. This is why this man is the Master Chef. Patience makes perfection. I roasted my turkey bones after thanksgiving and made a stock out of it. I ended up eating (drinking?) the stock for dinner the next 3 days. Simple recipes can be as deeply flavored as extravagantly organized ones. All I used was half a dozen carrots, 3 onions, 4 stalks of celery, crushed garlic, sage, rosemary, salt and pepper. Cooking is life.
John Smithee I remember you with that avatar...you wrote one of the funniest comments I’ve ever read on RUclips. It was for a clip about an Asian dude frying chicken with his bare hands, and you wrote a parody of R Kelly’s I believe I can fly, called I believe I can fry. That was freakin hilarious, bro.
I do this every year for Christmas Eve. Never fails. Absolutely awesome. I add a little marmalade to the glaze, and a splash of orange juice. I sometimes swap Marsala wine for Madeira, depending what I have. Delicious
Saffron, and it’s not that pricey. He probably put in maybe less than a dollars worth. It’s expensive by weight, but since you hardly use any, it doesn’t add up all that quickly.
Gordon: Saffron is one of the most expensive spices in the world Me: Looks it up, "It can't be that expensive".... Saffron: $10,000 DOLLARS PER KILO WHAT
You just need three strands of quality safron per person. 1 Gram has 460 strands (approx.). 10$ for a gram isn't that bad. It will last a month for a family of 4.
Yep, best quality saffron you can find is here in Italy, in Abruzzo to be specific. One of the reason why is still so expensive is because of the harvesting, all the flowers of plantations are handpicked. ^^ You must try saffron risotto with a dusting of grated parmesan or grana cheese, it's a delicacy.
Nobody buys a kilo of saffron though. You wouldn't use that much in 100 years. If you use it regularly, a 2 gram tin will last you a year, and you can get it on Amazon for $12.
Great video! I do hope you have some time out of your Busy Schedule to do more videos on cooking with honey. I am a former Honey producer here in the U.S. (we got wiped out on our bees too, 65%+ loss, 600 empty boxes of bees now) and promoting honey in cooking is what us beekeepers really need. Thank you Chef Ramsay.
I'm a simple man, I love Ham, my friends love Ham (some of them), my family loves Ham and I plan on making Ham on Christmas day... Along with other dishes to go with it.
This was educational. I've never seen ham be prepared that way. I live in Sweden, so our traditional recipe is a little bit different. I'll give this a try this year. Thanks Mr. Ramsay!
@Toxic Haze Really!? That's how your family spends christmas? I don't know if I should cry out of pity, or laugh at your expence. Are you serious? Are you really that fed up with the holidays already?
@@queenxsanna5258 Oh, don't listen to that blatantly obvious internet troll! The actual swedish recipe is much simpler. The ham is boiled in salt water. Then it's breaded in a mix of breadcrumbs and dijon mustard and put in the oven until golden. Now, as for his... christmas...standards (???), I have never heard of any swedes (at least none that I know), that watch midget porn for christmas. Come on! That guy obviously has issues. And he's probably not swedish to begin with. How can I tell? Well, because swedes open their presents at christmas eve, not on christmas morning. So his cover is blown. And he is (if my observations and calculations are correct) ... a ... RACIST.
Nah he’d probably give you a bit of advice and then say you’re doing a good job. He’s only hard on pro chefs who are overconfident and can’t back it up or who serve shit food to paying customers :)
I already rty it almost every single recipe that he made on those 2 Christmas videos and it has been amazing....but must admite that this one is my favorite.... always doing his recipes for when I wanna celebrate something....
Just made a batch of the chutney to go with roast goose on Christmas Eve. It already smell and tastes amazing and it's still just on the final cookout!! Thanks Gordon! Merry Christmas to you and the family!
@@The2Coolest2 the chutney was tasty, but the amount of ginger and zest and juice of 2 oranges really bury the flavours of the pear and saffron. next time i'm gonna use half of the ginger and zest 1 orange, squeeze half of the juice. double up on pear, cut them thicker and put half of the pear at the end with the tomatoes.
@@raziel7148 I will be saving your thoughts for next year! How much vinegar are you supposed to use? I don't think I put the right amount and unfortunately mine wasn't that great. I made his eggy bread with stewed apples for breakfast, the roasted tomato soup for lunch, and dinner was the ham, brussel sprouts with pancetta, twice baked potato, and his cranberry sauce. The roasted tomato soup was a bit problematic, after going into the comments I found others said the cayenee needs to be cut in half next time. Everything else was great!
@@The2Coolest2 i don't know how much you're supposed to use, coz i don't have Gordon's cookbook. i used 150ml vinegar and 150gr of demera sugar. for this chutney, i also used half a teaspoon of cayenne :-). reading your comment made me hungry.
I followed this recipe last year the year before that and will be doing it again today the day before xmas eve, I love cooking at this time of the year it really gets me in the spirit. The broth is so delishious and packed with flavour as is the Ham. between Gordons wonderful recipes and Merry Berry we are always set for some stunning foods this time of year.
For anyone who's looking for instructions!
Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).
To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.
Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the center of each diamond with a clove.
Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.
Pour on the rest of the glaze and return to the oven for another 25-35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colors evenly.
Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments
Thank you!
Thanks, do you happen to also have the amounts per ingredient?
Thanks dude!
Thank you 🙏
Marko A. Thank you for taking the time to do this.
‘Now, the glaze; very very simple...’. Starts with three things I’ve never heard of before in life....
Just use orange marmalade
@MARY HARTMAN, MARY HARTMAN no worries. I've done it many times and it works. Just let it down with a it of water and keep basting. It builds up a really nice sweet crust! Good pinch of pepper works with it as well! Good eating !👍👍
Lol
@@Vsvstubbs ok. 😱
Golf Mad ?
Vegans: make fruits look like meat.
Gordan: makes meat look like fruit.
gordon:slaps ham
gordon:*hears tiny moan
gordon:what
ham:what
Amaani Holder Wtf😂😂😂🤣🤣
@@Maaztig lol
thanks guys
@Love Life lol
GHHH im rolling
Honestly you guys, I never laugh harder than I do in the comment section of Ramsay videos. Y'all are so great.
Fish For Thought lmfao this. I was thinking the same thing. These comments have me in tears 😂
You couldnt be more right
I agree
@Matthew McChesney lmfao I have no idea why I commented that. That was from a year ago? Jesus. I mustve been quite angry lol
I’m always here for the comments 🍿
Its the time of the year when everyone is rewatching this
I'm making my first ever gammon.. I'm dead nervous so of course I'll watch the master himself
@@jessicabosch518 same! I bought all the ingredients and i am pretty sure i am only gonna use them for once😂 that damn wine took ages to find
Answer to candy wong, made this yesterday. Answer is yes to simmering. Infused all the flavors and tenderized meat. Also left overnight in broth as inspired by Marco s comment. Was a total success! Don t even think about it.
Read Marco s comments. Super helpful. Cheers
Also, no brainer pear chutney that follows is to die for! Everyone loved it. Only slight difference, we added a little cayenne pepper to it for heat. Cheers
@@jessicabosch518 reading marco a. Commentaries was really helpful. Cheers. Everyone loved it
"Now the glaze, very simple.."
All you need to start with is an extinct priceless wine, that can only be found to this day in the coat pockets of the ancient elders of the forgotten Himalayan mountain Tribe.
Had to suck off a Yeti to get mine
Had to suck off an montauk creature to get mine
Morrisions £12.50 maybe not at the expense he used but had Madeira written on the label 😉
Hopefully mine doesn't come out with the theme of toccata and fugue in d minor 🤞😄
Madeira wine is not hard to come by, but the thing is: it's being used because Madeira wine is very sweet, so, you can swap it for a cheaper wine, as long as it's sweet
Had to piss on a yeti to get mine. He’s a big fan of R Kelly, so it worked out nicely.
Me: Gordon is such a genius chef I wonder how he thinks
Gordon: *ham = albino pineapple*
Lol he says Albeeno.
albeano pineapple
It's funny to see British chefs teaching to cook since food in Britain is the worst in Europe.
@@sneekyshot1 pretty sure it makes more sense that way, probably a latin root and so it would be "albeeno"
I just love his recipes! Wish there was a drop down list of ingredients ! Sometimes can't hear what he says and wished he stopped jigging about ! Looks like he's wanting a pee!
Did this recipe this Christmas, just used brown sugar and white wine with honey in the glaze and it still turned out great, super easy even for beginners and the stock made for amazing gravy
Same I'm omitting the tomatoes, cloves, and saffron.
@@cleanandgreenketo I omitted the same stuff. Used mixed herbs instead of bayleaves, and black pepper instead of crushed peppercorns. Still incredible.
Instructions unclear, still in jail
Hahaha
MrRubik maybe too little olive oil
@@chinchinlinlin9992 he actually didn't add enough
There is no such think as too much olive oil
Perhaps you forgot the salt peppah and the LaMb SaUuCe
@@Jjjof cant you shut upppppppppppppppp
Needs more S L A P P
Most of the comments are just about Gordon slapping ham
Slapping meat baby slapping meat
There are people who make a diarrhea glazed ham.
Including yours
That slap to the ham sounded raunchy
Gordon Ramsey: *smacks the ham*
The Ham: 😩💗 *moans*
Gordon Ramsey: .......
Gordon Ramsey: *covers ham in honey*
The Ham: 😫💦 *orgasms*
Gordon Ramsey: *screams in horror* “ITS FUCKING RAW!!!”
I come back to this video every year. Sometimes for the recipe but mostly for the comments. Once again, this year has not disappointed. Keep up the great work everyone. See you next year
I tried this to my ham last Christmas and I can tell you it is absolutely amazing, the flavour the broth and glazing gives the ham is what will make your Christmas lunch a little more special.
The one serious comment
Finally a serious comment
Did you also spank the ham?
Grow up mate
@@paulrooney1933 Spanking the ham adds flavor
2:43 - "Stud it with some cloves."
Some? SOME?!
So camel likes to cook I see.
And now you got something that almost looks like an albino pineapple LOL
Yea some
I literally just went from playing ESO to watching Elder Scrolls lore videos, to deciding to really mix it up and watch some cooking videos assuming there would be no crossover between the two. Never have I been so wrong.
Hi camelworksss
"It almost looks like an albino pineapple" .... Yes, yes it does Gordon.
*Albeeno
Al bean oh
@@Tryhardninjaas *albino
@@erikcarries no
Albeeno Poinappole
*Gordon spanked that ham so hard it turned into a pineapple.*
Comment
Huh?
XD
LOLOL
XD
“This will get you out of jail quite easily”
*what does this mean*
Think what he means by it is that its a all rounder staple meat, can be used in anything even and is like a get out of jail fo free card from monopoly.
It means it can be used for anything if you're stuck
Most prison guards will let you out of jail if you cook them ham.
GraymanandTheLegend BRIE THE GUARDS
@@RyanR1821 lol
Gordon: *slaps ham
Ham: *Harder daddy*
Gordon: *What?*
Ham: *What?*
Nani?
Good joke man
XD
Konnnnno yarrrrroooooo gaaa!
Me and my girlfriend's relationship in a nutshell.
I made this for the family today and it was incredible! I followed the recipe exactly and it was so tender and so much better than gammon I've had before. British Christmas food is amazing, definitely recommend this recipe
Did you add the same wine too? I couldn’t find it anywhere
@@lovisseyou I did, I had to look in quite a few different supermarkets though. I think you could probably just use port or leave it out altogether though, since he only uses a tiny amount. And apparently red wine vinegar is an adequate substitute for the sherry vinegar too
@@Bille994 great thanks a lot!🥰
Where do I find the recipe?
He slaps his meat very seriously
hahahahaha this needs more likes
To give a juicy flavor
Josh Lampani 😂😂
Lol😂 I'm dying
Want to eat that meat 😏
3:00
Just close your eyes and listen....
Thats just dirty af
Dany Showgalow omg
😂😂😂😂😂
😂😂😂
Man that sounded weird af hahahaha
“These are William’s pears” why did you steal them from william???????
🤣🤣😂
William will sue Gordon
Poor will
No, it’s just called that -w-
@@opalplaystudios4386 Really.......
*GORDON* : ".... for that christmas flavor, I'm adding CRUSHED coriander seeds."
*ALSO GORDON* : adds crushed coriander seeds in every other video
How to keep Christmas spirit alive all year: Crushed Coriander Seeds
its Peppercorn and Corainder seeds i think
He wishes it could taste like Christmas everyday.
Me:”hey, I can afford to make this dish!”
Gordon:”now add some saffron.”
Me: “ fuk”
Lol 😂 I know hey! I'd love to try this stuff but ahhhhh nah, not on my shoestring budget
Didn't you see it in the title? Stoopid
I love watching when someone truly enjoys what they do. It's not like a chore.
Get someone who treats you the way Gordon Ramsay treats ham
End My Suffering my ex wife.
You want people to burn you?
Rosie the cat love animal crossing
Slap you
Cut your throat and your whoke body
Boil you in extreme heat
Poor a gooey brown liquid on you
B a k e y o u
Eat you
Sounds like a murder but k
@@finefreshbread3243
Cannibalism
"The more effort, passion, and love you show the ham now, the result's tenfold"
*Me proceeding to smack the ham some more.
Depends on the pig, might get pleasured or disgusted
@The last cringebender name checks out
Gordon: slaps ham this bad boy can feed 10 people
when santa comes to gordon ramsay's house, he doesn't come there for the milk and cookies. he comes there for gordon's delicious cooking.
santa gains 5 pounds when he visits gordon, his wife is never happy with it, but she understands
>implying milk and cookies arent delicious cooking
... and for the slap.
💯💯
All i could imagine was a cute sketch where Santa brings Gordon a new cookie sheet pan and gordon and santa have a cup of southern comfort eggnog and enjoy fresh homemade cookies by treelight.
0:00 *That ham thicc asf.*
Lol
Warden am I the only one spamming the time stamp
*af
That ham has cake, or something like that
Your videos are becoming a Christmas tradition for me. I look forward to them every year
Turn on captions then 4:25 - 4:27
"the jesus sort of disappears with the onions" 😂
BP28Gamingsxz 😂 😂
🤣🤣🤣
Jesus was born on Christmas.
*and now hes gone*
It says ginger
@Nguyễn Huy yes it does
Gordon: JACK! You're an albino pineapple!
Jack: N I C E.
Benjamin W by uh
Recipe (for my reminder lol): The fuckin ham , carrots, cellary, onion, peppercorns, crushed coriander seeds, 2 cinnamon sticks and 4 aromatic bay leaves, demerara sugar, Madeira wine, share vinegar, honey, cloves
Chutney:Onion, olive oil, apple, pear, ginger, nutmeg, cinnamon, cayenne pepper, demerara sugar, white wine vinegar, sulatanas, saffron, orange zest, tomatos
Thank you
What kind of cloves are those?
@@hihi-dt8rv just regular cloves
That's the ingredients lol
THANKYOU SO MUCH IM MAKIN THIS THANKSGIVING OR stay jailed tryin.
Legends says Gordon Ramsay is still slapping the ham
"Let the knife do the work"
I'll take that one step further Gordon:
"Let the chef do the work"
I'll take that one more step further:
"Let the money do the work"
Me: Gordon is such a genius chef I wonder how he thinks
Gordon: ham = albino pineapple
I Wana make this but I’m afraid Gordon will come to my house if I do something wrong
@@zsnanzhdjsnsx2039: copied.
In my house it's 'Let the WIFE do the work.'
Gordon is not grumpy he's a perfectionist, an energetic and the greatest chefs of all ✨
Sure!
He’s more than one chef?
TGG 22 nah, the kpop Stan is just illiterate
0:11 play in 0.25 speed
Just found out i can change play speed, first thing watched Ramsey slapping ham
Kinda funny at 2x speed too
Bet it took him 20 minutes to stick every one of those cloves in to the ham. This is why this man is the Master Chef. Patience makes perfection. I roasted my turkey bones after thanksgiving and made a stock out of it. I ended up eating (drinking?) the stock for dinner the next 3 days. Simple recipes can be as deeply flavored as extravagantly organized ones. All I used was half a dozen carrots, 3 onions, 4 stalks of celery, crushed garlic, sage, rosemary, salt and pepper. Cooking is life.
Sticking cloves into ham is not an advanced technique. Probably took him 2 minutes, like anyone else.
I made this today without the chutney tho. Came out sooo good and was a huge hit. Thanks Gordon Ramsay! Merry Christmas everyone!
The way he was abusing that meat against its will...#meattoo
John Smithee I remember you with that avatar...you wrote one of the funniest comments I’ve ever read on RUclips. It was for a clip about an Asian dude frying chicken with his bare hands, and you wrote a parody of R Kelly’s I believe I can fly, called I believe I can fry.
That was freakin hilarious, bro.
@TXP9 - Haha you've got a great memory ;)
First video I’ve seen that he doesn’t say “now add olive oil, salt, and pepper”
I do this every year for Christmas Eve.
Never fails.
Absolutely awesome. I add a little marmalade to the glaze, and a splash of orange juice.
I sometimes swap Marsala wine for Madeira, depending what I have.
Delicious
Title:how to fix wifi router
Gordon Ramsay: first your going to need some olive
Make sure you slap that router first.
Give it a nice shake of freshly ground pepper and salt. Beautiful.
A good glug
Don't forget the robust tart
U ld need nino to clean it then take a photo
0:11
**Slaps top of ham**
This boi can fit so many recipes
Edit it to this bad boy and it would be perfect LOL
Something about gordons narration, the soft christmas music getd me so nostalgic i could cry
Gordon: Safran is the most expensive spice
Also Gordon: Put my monthly salary worth of safran in the chutney
Saffron, and it’s not that pricey. He probably put in maybe less than a dollars worth. It’s expensive by weight, but since you hardly use any, it doesn’t add up all that quickly.
@@maxcrss2845 Yes .....the box he used is a 1 gm box which is worth approx. 5$ .
@@_Krish_x_ yeah, and he used maybe 3 bits and there was way more left in the box.
Gordon: Saffron is one of the most expensive spices in the world
Me: Looks it up, "It can't be that expensive"....
Saffron: $10,000 DOLLARS PER KILO WHAT
You just need three strands of quality safron per person. 1 Gram has 460 strands (approx.). 10$ for a gram isn't that bad. It will last a month for a family of 4.
Yep, best quality saffron you can find is here in Italy, in Abruzzo to be specific. One of the reason why is still so expensive is because of the harvesting, all the flowers of plantations are handpicked. ^^ You must try saffron risotto with a dusting of grated parmesan or grana cheese, it's a delicacy.
@@N4SP92 nope, best quality saffron is kashmiri saffron grown in India
Cheaper than weed
Nobody buys a kilo of saffron though. You wouldn't use that much in 100 years. If you use it regularly, a 2 gram tin will last you a year, and you can get it on Amazon for $12.
My goodness I never seen a ham look so good in my life
3:02 "Uuuuuh god. Gently now, gently"
6:06 “Beat the devil out of it” - Bob Ross
I do this ham this way every Xmas and it’s amazing
These videos give me the chills...it’s unbelievably amazing to see how much gordon loves what he does. Such an inspiration. Cheers
Gordon: slaps ham
Ham: *drum noise*
Gordon: cool
1:42 🙌🏾 Demerara Sugar. Guyanese tradition at its finest ❤️😌✨💯
Guyanese here watching and was like yeah that’s we sugar lol
@@GT16Simsima 😂
0:11 SPANK
Even feels more cool if u replay it xD
0:05 Hammer that ham
*SPANCC
Special tatay
Decemner 15
Great video! I do hope you have some time out of your Busy Schedule to do more videos on cooking with honey. I am a former Honey producer here in the U.S. (we got wiped out on our bees too, 65%+ loss, 600 empty boxes of bees now) and promoting honey in cooking is what us beekeepers really need. Thank you Chef Ramsay.
Imagine being family and going to his house for Christmas dinner !!! Heaven on earth
That slap... NUT
Y my pp hard
00:11 in x25 speed lmao
Thanks man lol
I'm a simple man, I love Ham, my friends love Ham (some of them), my family loves Ham and I plan on making Ham on Christmas day... Along with other dishes to go with it.
This was educational. I've never seen ham be prepared that way. I live in Sweden, so our traditional recipe is a little bit different. I'll give this a try this year.
Thanks Mr. Ramsay!
Christopher Wilkman This is the first decent comment I see in this channel. I’m so happy... :’)
@Toxic Haze
Really!? That's how your family spends christmas? I don't know if I should cry out of pity, or laugh at your expence.
Are you serious? Are you really that fed up with the holidays already?
Toxic Haze I see.... I kind of regret what i said.. thanks for the info... :’)
@@queenxsanna5258
Oh, don't listen to that blatantly obvious internet troll!
The actual swedish recipe is much simpler. The ham is boiled in salt water. Then it's breaded in a mix of breadcrumbs and dijon mustard and put in the oven until golden.
Now, as for his... christmas...standards (???), I have never heard of any swedes (at least none that I know), that watch midget porn for christmas.
Come on! That guy obviously has issues.
And he's probably not swedish to begin with. How can I tell?
Well, because swedes open their presents at christmas eve, not on christmas morning. So his cover is blown. And he is (if my observations and calculations are correct) ... a ...
RACIST.
Christopher Wilkman yeah I would be surprised if that turned out to be true, but of course it isn’t! Happy early Christmas 🎄!
I Wana make this but I’m afraid Gordon will come to my house if I do something wrong
HOW MUCH CHUTNEY DO YOU NEED MAN. FUCK OF OUT OF MY KITCHEN.NOW.!!!; Gordon to poor nate C rip
Nah he’d probably give you a bit of advice and then say you’re doing a good job. He’s only hard on pro chefs who are overconfident and can’t back it up or who serve shit food to paying customers :)
@@maxcrss2845 doubt, only time I haven’t seen Gordon yell at someone was when they were children
@@imaperson5118 then you’ve never watched Masterchef
@@maxcrss2845 but those chefs are actually good
Since I found this recipe I have been cooking for Christmas every year and it comes out amazing every time. Thank you so much Gordon Ramsey.
“Almost looks like an albino pineapple” I’m dead 😂😂😂
He always acts like he's got to pee so bad he's gunna piss himself.
0:06 Gordon is a liar. I have made this ham 3 years in a row for christmas during kitchen duty and i'm still serving my time.
Every chef: "let the knife do the work"
Me in the kitchen: "knife do your job"
Me after 10 mins:😑🙃
Season your salt with PEPPA the spill it in WATTA.
Here 24th December 2023 ! Merry Christmas 🎅
gordan: * gives ham nice shlap * 0:05
ham: *intense jiggle for a millisecond*
Cooking made easy here I see. Nothing too complicated. And all basic, everyday ingredients. Oh and it's quick.
i love how this video gets recommended every christmas
RUclips subtitles when he puts the carrots in: "kerosene"
Yummie
Gordon: *Shows how to cook a ham*
My takeaway: "Hey did you know Brits say 'al-been-o'?"
i replayed that part a couple times cuz it sounded soo weird. lol
Wait so people don't say 'albeeno'?
@@__kara__101 In American it's alb-eye-no
@@mrr5052 americans r rong
thanks for the measurments, really helps with a stressful christmas dinner
0:18... I can't stop laughing! Amazing stuff though, as usual!
Bro the way he said albino had me crying
I already rty it almost every single recipe that he made on those 2 Christmas videos and it has been amazing....but must admite that this one is my favorite.... always doing his recipes for when I wanna celebrate something....
Chef Gordon: desde Colombia, muchas gracias por el video. Ya lo he preparado un par de años y es delicioso. Un abrazo. Feliz Navidad!!!
Hola! Sabes con que podría sustituir el vino Madeira???
Gordon just LOVES his lemon/lime zest, he adds that shit to everything , even to refried beans lmao
I don't know why, but when meat goes in the oven or on the pan multiple times just makes it look so delicious and probably makes it taste amazing.
Gordon makes everything look so easy 😱
Does the ham also get me out of monopoly jail?
2:50 his British English is so funny lmaoooo
"Look a' et. Almos looks loike an albeeno poineapple"
So who else got this in their recommended because RUclips wants you to see it before Christmas
Me!
I will also try not to burn the house down when making it...
U inspire me chef 💫 I love u from El Salvador
First thing first, water... Mmmnnn, look at that! Delicious!!
Just made a batch of the chutney to go with roast goose on Christmas Eve. It already smell and tastes amazing and it's still just on the final cookout!! Thanks Gordon! Merry Christmas to you and the family!
Why I am watching this is not even Christmas yet...
Because you saw the ham on the thumbnail and thought YUMMY
@@iamra8826 true
Aren't we gonna talk about how satisfying it is when Gordon didn't forget to slap the meat?
This guy is the chef version of Steve Irwin.
*Pours sauce on food* "Lovely..."
"Today, we'll be deep-frying a stingray in memory of a fallen friend..."
Gordon: Ham is the best for Christmas
Also Gordon: *proceeds to spank dat ham* 0:11
The way gordon slaps the ham makes me get memories of my childhood
Merry Christmas to you Gordon Ramsay! You cooked a beautiful ham!!🐖❤️
It’s Christmas 2021, 8.25am in London and my ham is in the oven, just got the turkey, beef and vegetables to go, may god help me today 😂
good luck. i'm making the chutney
How did it go
@@The2Coolest2 the chutney was tasty, but the amount of ginger and zest and juice of 2 oranges really bury the flavours of the pear and saffron.
next time i'm gonna use half of the ginger and zest 1 orange, squeeze half of the juice. double up on pear, cut them thicker and put half of the pear
at the end with the tomatoes.
@@raziel7148 I will be saving your thoughts for next year! How much vinegar are you supposed to use? I don't think I put the right amount and unfortunately mine wasn't that great.
I made his eggy bread with stewed apples for breakfast, the roasted tomato soup for lunch, and dinner was the ham, brussel sprouts with pancetta, twice baked potato, and his cranberry sauce. The roasted tomato soup was a bit problematic, after going into the comments I found others said the cayenee needs to be cut in half next time. Everything else was great!
@@The2Coolest2 i don't know how much you're supposed to use, coz i don't have Gordon's cookbook. i used 150ml vinegar and 150gr of demera sugar.
for this chutney, i also used half a teaspoon of cayenne :-). reading your comment made me hungry.
I followed this recipe last year the year before that and will be doing it again today the day before xmas eve, I love cooking at this time of the year it really gets me in the spirit.
The broth is so delishious and packed with flavour as is the Ham. between Gordons wonderful recipes and Merry Berry we are always set for some stunning foods this time of year.
I'm trying to find a way to use the broth because of the cinnamon hint.
@kauedg I don't use the cinnamon, the flavour seems wrong to me.
Gordon: This can get you out of jail quite easily
My biological father: Pass me the ham boi!!
Hey my uncle does that😄 0:11
Mine too lmao
Oh god-
To...you???
Every time Gordon Slaps the ham you have to take a shot