Thanks for your rating!

You must be logged in to rate a recipe. Login


  • for the sparkling-wine-and-vanilla bean glaze
  • 1 1/2 cups sparkling wine
  • 1 vanilla pod, split lengthwise
  • 1x jar cranberry jelly
  • for the blueberry-and-honey glaze
  • 350 g Woolworths Flavourburst blueberries
  • 2 - 3 T runny honey
  • for the BBQ-and-pineapple sauce glaze
  • 2 cups tomato sauce
  • 1/2 cup apple cider vinegar
  • 6 T brown sugar
  • 2 T honey
  • 3 T Worcestershire sauce
  • 3 star anise
  • 2 t Woolworths Lazy Kettle hickory liquid smoke
  • 1 pineapple, peeled and thinly sliced into rounds
  • 1 cup honey
  • Ingredients aren't specified.

For the sparkling-wine-and-vanilla bean glaze:

1. Heat the sparkling wine, vanilla and cranberry jelly until slightly thickened, approximately 5 minutes.
2. Use to baste the gammon while cooking, basting every 15 minutes or so.

For the blueberry-and-honey glaze:

1. Simmer the blueberries and honey together in a saucepan, until sticky and bubbling
2. Spoon a few tablespoons over gammon, place in the oven and grill until sticky and caramelised. Use extra glaze to garnish gammon when out of the oven.

For the BBQ and pineapple glaze:

1. Place all the ingredients into a saucepan and simmer for 10 minutes, or until thickened.
2. Rub onto scored gammon, then layer the sliced pineapple on top. Pour the honey over the pineapple, then place the gammon in the oven and roast for 1 hour, or until golden and warmed through.

Production: Hannah Lewry


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

View all recipes


  • Christinah Habile
    10 February 2020

    Very awesome and delicious recipe!

Load more