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

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 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

 

Glaze:

  • 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

 

Method

  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.

 

Browse more festive recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Amarula and rooibos custard tartlets

Two South African flavours meet in one perfect pastry with a smooth-as-silk custard. You can prepare the tart cases and custard in advance, but only fill them just before serving.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.