WATCH: how to make a festive glazed gammon

SA Pork
8 servings Prep: 45 mins, Cooking: 1 hr 30 mins
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Brought to you by SA Pork.

By Bianca Jones December 09 2020
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Ingredients (15)

For the gammon
2 kg gammon
2 carrots — quartered
1 onion — halved
2 celery stalks — chopped
2 bay leaves
10 black peppercorns
4 cloves
1 star anise
250 ml pineapple juice
250 ml chicken stock
For the glaze
60 ml honey
30 ml hot english mustard
To decorate
1 tin pineapple rings
1 jar Goldcrest Marachino Cherries
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Place the gammon in a large saucepan. Cover with cold water and add the carrots, onion, celery, bay leaves, peppercorns, cloves and star anise. Add the pineapple juice and the stock.

Bring to the boil, then reduce the heat, cover and simmer gently for 1-1½ hours. Drain and discard the vegetables and the spices.


Mix the honey and hot English mustard together.

Cut the skin off the gammon, leaving a layer of fat on the meat. Score the fat with a sharp knife, then stud the fat with cloves. Decorate the gammon with the pineapple rings and cherries, using the toothpicks to hold everything in place. Place the gammon in a roasting tin and brush with the glaze. Reserve the remaining glaze for basting.

Roast in an oven heated to 200°C for 40 minutes or until the glaze is nice and caramelised, basting three to four times during cooking.

Remove the gammon from the oven and place onto a serving platter. Serve up with roast potatoes and your favourite festive sides.

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Comments 1

  1. Brian Hammond says:

    Thank You, for you recipe, now I am going to surprise my wife and do the gammon roast this year.
    God Bless
    Brian Hammond

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