Main Meals

Gammon with Champagne-and-peach glaze

1 hour
2 1⁄2 hours

If you’re the kind of traditionalist who insists on glazed gammon on your festive table, then Hannah Lewry has all your work cut out for you with this delicious sticky gammon with champagne-poached peach glaze recipe.

Wine/Spirit Pairing
Woolworths Signature Cap Classique Vintage Brut

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  • 4 - 6 halved small brown onions
  • 2 sticks, chopped celery
  • 6 bay leaves
  • 1 T whole peppercorns
  • 1 1/2 litres water
  • For the Champagne-poached peach glaze:
  • 2 1/2 cups Woolworths MCC
  •  1 x 155 g jar Woolworths cranberry jelly
  • 100 g light brown sugar
  • 3 bay leaves
  • 1/2 juiced lemon
  • 6 halved ripe peaches

1. Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to glaze. Reserve the cooking liquid for the gravy.

2. Meanwhile, make the poached peach glaze. Place the ingredients in a saucepan and bring to a simmer. Poach the peaches for 10 minutes, then turn off the heat and allow to stand for 10 minutes. Remove the peaches and set aside for serving. Reduce the juices by half until sticky.

3. Remove the skin from the gammon using a sharp knife, carefully pulling back the rind and making small strokes with the knife to release the rind and peel it right off, leaving 1⁄2 cm of fat. Score the fat.

4. Brush the gammon with the peach glaze and place in the oven for 20 minutes at 200°C, basting every 5 minutes, until the gammon is heated through and the glaze nicely coloured and sticky.

5. Remove from the oven and allow to rest for 30 minutes before carving. You can put it under the grill for a minute or two for a final blast to caramelise, but be careful not to burn it.

6. To serve, thinly slice the gammon and serve with the peaches.

Find more Christmas recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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