Rum- and orange-glazed gammon

Simple and delicious. Perfectly cooked gammon with citrus notes and a kick of rum!

More than 1 hour

Serves 6-8


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  • 1 medium (1.25-1.5kg) smoked uncooked gammon
  • 2 whole cloves + extra to stud
  • 10 peppercorns
  • 2 bay leaves
  • 2 carrots, roughly chopped
  • 3 stalks celery, sliced
  • 2 onions, quartered



  • ½ cup (125ml) fresh orange juice, strained
  • ¼ cup (60ml) dark rum
  • 1 cinnamon stick
  • 2 Tbsp (30ml) marmalade 
  • 2 Tbsp (30ml) honey or maple syrup



  1. Place gammon ingredients together in a large pot and cover with enough cold water to submerge the gammon.
  2. Bring to a simmer and cook for about 1 hour 40 minutes, or until tender and cooked through.
  3. Remove from heat and cool in cooking liquid. Allow to cool.
  4. Remove gammon from liquid and place in a roasting tray. Discard liquid.
  5. Preheat oven to 200°C.
  6. Combine glaze ingredients and simmer over medium heat until well-combined, about 8-10 minutes.
  7. Brush gammon with glaze, reserving some for basting.
  8. Roast for 20-25 minutes until crispy, basting every 5-8 minutes. (If not browned enough, grill gammon for 5 minutes.)
  9. Rest meat for 10 minutes before carving.
  10. Serve on orange slices with fresh cherries on the side.


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