Apricot & Apple Glazed Gammon
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 -8
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Course
Main Course
Apricot & Apple Glazed Gammon
Description
The recipe involves roasting a large boneless gammon joint with roughly chopped carrots, onions, and apples, alongside apple juice and water or stock to infuse the meat with moisture and gentle sweetness during cooking. The low oven temperature allows the gammon to cook evenly over time. After the initial roasting, the gammon is removed, its fat scored with a diamond pattern (and optionally studded with cloves), and then brushed with a glaze made from apricot preserves, apple juice, brown sugar, and vinegar. It finishes cooking at a higher temperature to caramelize the glaze and create a sticky, flavorful crust.
The resulting gammon is tender and fruity with a balance of sweet and tart flavors from the glaze, complemented by the aromatic roasted vegetables and apples. The glaze provides a shiny, slightly sticky exterior texture contrasting with the savory meat.
This dish can be served warm or cooled for slicing. It pairs well with roasted vegetables, mashed potatoes, or salad. The clear scoring of the fat helps the glaze to penetrate and creates visual appeal.
Ingredients
- 2 kg gammon boneless, or ham
- 3 carrot roughly chopped
- 2 red onions roughly chopped
- 2 apple roughly chopped
- 500 ml apple juice
- 500 ml water or stock
for the glaze
- 4 tablespoons apricot preserves or apricot jam
- 250 ml apple juice
- 50 g brown sugar
- 50 ml white wine vinegar
Instructions
- Pre-heat the oven to 160°c.
- 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.
- Place in the oven and roast for 20 minutes per 500g. A 2kg boneless gammon will need 1 hour 20 minutes.
- When the gammon is cooked, remove from the oven and turn the heat up to 200°c.
- In a small saucepan, combine all the glaze ingredients and allow to come to the boil. Cook until the sugar has dissolved.
- 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.
- Pour the glaze over the gammon and place back in the oven to cook.
- Allow the glaze to get sticky but check on it regularly as it can burn quickly.
- When the glaze is sticky and dark, remove from the oven.
- Slice and serve the gammon warm or allow to cool before serving.
User Reviews
Overall Rating
4.6
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