Apricot & Apple Glazed Gammon
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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.
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- 2 kg boneless gammon/Ham
- 3 carrots roughly chopped
- 2 red onions roughly chopped
- 2 apples roughly chopped
- 500 ml apple juice
- 500 ml water/stock
- 4 tablespoons apricot preserves/jam
- 250 ml apple juice
- 50 g brown sugar
- 50 ml white wine vinegar
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Pre-heat the oven to 160°c.
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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.
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Place in the oven and roast for 20 minutes per 500g. A 2kg boneless gammon will need 1 hour 20 minutes.
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When the gammon is cooked, remove from the oven and turn the heat up to 200°c.
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In a small saucepan, combine all the glaze ingredients and allow to come to the boil. Cook until the sugar has dissolved.
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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.
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Pour the glaze over the gammon and place back in the oven to cook.
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Allow the glaze to get sticky but check on it regularly as it can burn quickly.
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When the glaze is sticky and dark, remove from the oven.
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Slice and serve the gammon warm or allow to cool before serving.
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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.
I love the idea of the Chinese 5-spice! So glad you liked the recipe.
I’m wondering how sweet this is? Like honey sweet? less or more?
Roberta, it is relatively sweet, like honey would be close yes. I think the smoky, saltiness of the gammon requires it though.
I am in the US and I don’t know what Gammon is????
I think Americans call it Ham.
Hope you enjoyed your gammon! Happy holidays!
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.
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.
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
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! 🙂
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
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).
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!!