Maple-glazed gammon with cardamom-and-ginger piccalilli

Maple-glazed gammon with cardamom-and-ginger piccalilli

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  • 10
  • Easy
  • Carb Conscious Dairy free
  • 30 minutes
  • 3 hours
  • Tierhoek Grenache 2014


  • 1 onion, halved
  • 1 carrot
  • 1 celery stalk
  • 4 bay leaves
  • ± 4 kg bone-in gammon
  • Cloves, to garnish
  • For the glaze, mix:
  • 1 cup orange marmalade
  • 4 T crystallised ginger, roughly chopped (plus some of the preserving liquid)
  • 1 cup maple syrup

Cooking Instructions

Bring a large pot of water to a simmer and add the onion, carrot, celery and bay leaves. Add the gammon and cook for 2 hours. Remove and set aside.

Remove the top layer of skin from the gammon, working slowly to ensure you don’t cut into the fat underneath. Score the fat in a crosshatch pattern, studding each corner with a clove.

Preheat the oven to 180°C. Place the gammon on a roasting tray and roast for 15 minutes, then drizzle over half the glaze, ensuring all the gammon is covered.

Return the gammon to the oven for a further 15–20 minutes, or until sticky. Baste the gammon with the remaining glaze and roast for a further 15 minutes.

Remove from the oven and rest for 20 minutes. Slice and serve with the piccalilli.

Discover more gammon recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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