How to Cook Gammon (Plus a Gammon Glaze Recipe)

A Christmas lunch is rarely complete without a sticky, sweet-and-savoury glazed gammon. Because our Christmas falls in the height of summer, this dish is often served cold alongside a crisp potato salad and green salad, though it’s equally delicious served warm.

The gammon glaze almost always features a combination of apricot jam and mustard, often finished with classic glacé cherries and pineapple rings for that retro festive look.

Ingredients

For the Pot (The Poaching)

• 2–3kg uncooked gammon (smoked or unsmoked, though smoked is more traditional)
• 2L Ginger Ale (or 1L pineapple juice and 1L water)
• 2 Onions, halved
• 2 Carrots, chopped
• 3 Bay leaves
• 10 Whole black peppercorns
• 1 stick of cinnamon (optional, for that festive scent)

For the Glaze

• 1 cup Smooth apricot jam
• 2 tbsp Dijon or English mustard
• 2 tbsp Brown sugar
• 1 tbsp Soy sauce (for depth and colour)
• Whole cloves (for studding the fat)
• Glacé cherries and pineapple rings

Instructions

1. The Simmer

Place the gammon in a large pot. Pour over the ginger ale and add the vegetables and spices. If the liquid doesn’t cover the meat, top it up with water.

• Rule of thumb: Boil for 20 minutes per 500g.
• Turn off the heat and let the meat cool slightly in the liquid (this keeps it moist).

2. The Prep

Preheat your oven to 200°C. Remove the gammon from the pot and carefully peel away the thick top layer of skin (rind), leaving the layer of white fat underneath.

• Use a sharp knife to score the fat into a diamond pattern.
• Place a whole clove into the center of each diamond.

3. The Glaze

In a small saucepan, whisk together the apricot jam, mustard, sugar, and soy sauce over low heat until melted and bubbly.

• Brush a generous layer of glaze over the fat.
• Pro Tip: If using pineapple rings and cherries, secure them to the gammon with toothpicks now and brush glaze over them too.

4. The Roast

Place the gammon in a roasting pan and bake for 15–25 minutes.

• Keep a close eye on it! You want the fat to become crispy and caramelised (dark mahogany colour), but the sugar in the jam can burn quickly.
• Baste it once or twice with more glaze during this time.

Serving Suggestions

In South Africa, Christmas lunch is often served in the heat of summer, so the gammon is frequently served cold. It pairs perfectly with:

• Potato Salad (with condensed milk dressing for a true “tannie” style).
• Cold Pasta Salad with peppers and a creamy sauce.

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