Gammon with Sweet Fruit Glaze

A classic, succulent boiled and baked gammon recipe featuring a rich, sweet glaze made with orange juice, pineapple juice, honey, and muscovado sugar.

Serves 8 · Metric units · Prep 15 min · Cook 3 h

Ingredients

• Deboned gammon, uncooked3 kg
• Carrots, cubed2 whole
• Onion, cubed1 whole
• Celery stalk1 stalk
• Coriander seeds0
• Bay leaves2 whole
• Peppercorns2 ml
• Mustard seeds0
• Salt0
• Orange juice118 ml
• Apple cider vinegar15 ml
• Pineapple juice118 ml
• Salt (for glaze)1 pinch
• Muscovado sugar200 g
• Honey170 g
• Dijon mustard22 ml
• Unsalted butter28 g
• Brandy (optional)0

Method

1. Leave the string on the gammon to maintain its shape. Place the gammon in a large pot with the cubed carrots, cubed onion, celery stalk, coriander seeds, bay leaves, peppercorns, mustard seeds, and a little salt. Bring to a boil, then immediately reduce the heat to a simmer. Cover and simmer for 2 hours and 30 minutes. — 2 h 30 min
2. Once cooked, remove the gammon from the pot. Carefully remove the string and the skin from the gammon. — 5 min
3. Slice the fat on top of the gammon. Slice one way first, then the other to create a diamond pattern. — 5 min
4. In a saucepan, combine all the glaze ingredients (orange juice, apple cider vinegar, pineapple juice, salt, muscovado sugar, honey, Dijon mustard, unsalted butter, and brandy if using) over low heat and stir together until combined. — 5 min
5. Preheat the oven to 190 °C (375 °F). Paint the glaze over the gammon and bake in the oven for about 20 to 30 minutes until the fat is crispy and brown. (190°C) — 25 min