Glazed Gammon

Serves 8 - 10


1 x Gammon, with or without the bone

Cold water

2 Bay leaves

8 Peppercorns

1 Onion, peeled and quartered

6 Whole cloves

Extra cloves to stud

125ml (½ cup) Apricot jam, melted

375ml (1 ½ cups) Huletts Brown Sugar

  1. Place the gammon in a large pot and cover with water.
  2. Add the bay leaves, peppercorns, onion and 6 cloves to the po
  3. Boil the gammon for 20 minutes per 500g plus an additional 20 minutes.
  4. Once the required boiling time is up, remove the gammon from the water and allow to cool.
  5. Carefully remove the skin, leaving the fat on the gammon.
  6. Score the fat with a sharp knife to make a diamond pattern and insert a clove into each square.
  7. Place the gammon on an oven tray and using a pastry brush, paint the melted apricot jam over the scored gammon
  8. Carefully sprinkle the Huletts Brown Sugar over the gammon and gently pat down.
  9. Bake at 180°C until caramelised.

Serve with vegetables or salad of choice. Freezes well.