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Apricot & Apple Glazed Gammon

 In Dinner/Supper, Lunch, Meat, Recipes

Apple & Apricot glazed Gammon
As a teenager, the thought of Gammon repulsed me. Yes, I know that’s a strong word to use but it’s the truth. I hated the way the cold (this is the way my family served it), pink meat was covered in a sweet layer of jelly with pieces of pineapple and cherry in it. I’ve said before that (when I was younger) I hated meat with anything sweet and Gammon was the personification of that hatred. Nobody ever understood how much I disliked Gammon but they left me alone, saying that it was my loss. I was happy to indulge in the turkey and stuffing.

Fast forward a few years and I still can’t stand the shop-bought, ready-cooked gammon with the layer of jelly and fruits studded onto it but gammon I’ve cooked myself, with a glaze that I lovingly made myself, I can eat kilo’s of. If you are one of the people who buys a ready-made (overpriced) gammon each year, I urge you to try this instead. I know it’s more effort and it might take some time but believe me, no ready-cooked gammon can ever, and I mean ever, come close to this gammon.


Apple & Apricot glazed Gammon

I know that traditionally gammon is boiled and this is to rid it of it’s saltiness but I am terribly lazy and I decided to follow the roasting instructions on the back of my gammon (I bought an uncooked, de-boned, smoked gammon from Woolies). I decided to roast the gammon with carrots, onions, apple slices and some apple juice for just over an hour and then covered it in the delicious glaze. If you wish, you can boil your gammon for the same amount of time with the same aromatics, just cover with plenty of water.  The apricot preserves and apple juice create the most delicious sweet and sticky glaze which compliments the salty, smoky gammon just perfectly. Serve this as part of your Christmas feast and I promise you, your family will sing your praises. And should you have any left-overs, I have two fabulous ideas using them coming up tomorrow so don’t forget to pop in and have a look!Apple & Apricot glazed Gammon
5.0 from 3 reviews
Apricot & Apple Glazed Gammon
Prep time
Cook time
Total time
Recipe type: Main, Entree, Meat,
Serves: 6-8
  • 2kg boneless gammon/Ham
  • 3 carrots, roughly chopped
  • 2 red onions, roughly chopped
  • 2 apples, roughly chopped
  • 500ml apple juice
  • 500ml water/stock
for the glaze
  • 4 tablespoons apricot preserves/jam
  • 250ml apple juice
  • 50g brown sugar
  • 50ml white wine vinegar
  1. Pre-heat the oven to 160°c.
  2. Place the gammon in a large roasting tray and add the carrots, red onions, apples, apple juice and water to the roasting tray and cover with foil/lid.
  3. Place in the oven and roast for 20 minutes per 500g. A 2kg boneless gammon will need 1 hour 20 minutes.
  4. When the gammon is cooked, remove from the oven and turn the heat up to 200°c.
  5. In a small saucepan, combine all the glaze ingredients and allow to come to the boil. Cook until the sugar has dissolved.
  6. Cut the skin off the gammon and cut a diamond pattern into the fat. At this stage you can press cloves into each diamond if desired.
  7. Pour the glaze over the gammon and place back in the oven to cook.
  8. Allow the glaze to get sticky but check on it regularly as it can burn quickly.
  9. When the glaze is sticky and dark, remove from the oven.
  10. Slice and serve the gammon warm or allow to cool before serving.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 14 comments
  • Jacobus

    Made this today (25 Dec 2015) and it tastes better than expected. The fruit is infused into the meat. Only difference is that I used Chinese 5 spice (in addition to the cloves) which worked perfectly.

    • Alida Ryder

      I love the idea of the Chinese 5-spice! So glad you liked the recipe.

  • Roberta Rizzo

    I’m wondering how sweet this is? Like honey sweet? less or more?

    • Alida Ryder

      Roberta, it is relatively sweet, like honey would be close yes. I think the smoky, saltiness of the gammon requires it though.

  • mp

    I am in the US and I don’t know what Gammon is????

  • Alida Ryder

    Hope you enjoyed your gammon! Happy holidays!

  • Joy

    Hi Alida, how deep must the roasting tray be….as i have a very shallow one….just worried the gammon wont cook through when in the oven the first time.

    • Alida Ryder

      Joy, I would say it must be at least 5-10cm deep as you want it to ‘sit’ in the liquid slightly. A very shallow tray will probably result in the liquid spilling over the sides.

  • Michael Olivier

    I am loving your Christmas food posts, Alida. When I was a boy, the ham was always boiled in our house. But for a long time now, Maddy and I have roasted our ham/gammon, wrapped in foil in the oven and it works really well. Hope you’re having happy hols on the Southern Coast. Luv Mx

    • Alida Ryder

      Thanks M. I know most people have memories of ham being boiled in their child-hood homes but I really prefer the roasting. So much easier. We are having a wonderful time on holiday, thanks! 🙂

  • Jenny

    This recipe arrived like an answer to a prayer. I bought a boneless gammon at Woolies this morning and was wanting to roast and glaze it and your recipe is PERFECT. Thank you so much. Kind regards, Jenny

    • Alida Ryder

      Jenny, I hope you enjoy this recipe as much as I did. It is quite stunning and so much easier than I thought it would be (this was my first gammon).

      • Renaldi R Assur

        Hi Alida! Married for 1year and we always have Christmas lunch at my “now” inlaws and this year I decided to prepare my very first gammon to contribute to the table. Your recipe sounds fool proof lol and absolutely divine. I am definitely doing it this way!! Wish me luck!! Happy holidays!!

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