Melon, Ginger & Pineapple Glazed Gammon

Serves: 10 Prep Time: 150 MIN


  • +/- 2kg boneless gammon
  • 2 litres vegetable stock
  • 2 each cloves, bay leaf, cinnamon bark
  • ½ cup carrots, roughly chopped
  • ½ cup onion, roughly chopped
  • Salt & pepper
  • Glaze:
  • 2 tbls lemon juice
  • 1 tbls butter
  • 1ml ground ginger spice
  • 4 tbls All Gold Melon & Ginger Jam
  • 1 tbls All Gold Seville Marmalade
  • 1 tbls honey
  • 8 pineapple rings
  • Cherries

Preparation method

1. Glaze: Melt all ingredients together and allow keeping warm until needed. 2. Gammon: Put gammon, stock, spices and vegetables into a pot, cover and bring to the boil. Boil for 30 minutes per 500g of gammon. Allow to stand in the stock for an extra 30 minutes when cooking is finished. 3. Heat the oven to 200°C. 4. Take the netting and top layer of skin off the gammon. Use your knife and score the layer of fat left on the gammon in a criss cross way. 5. Using a brush, brush the glaze over the top. Position the pineapple rings with a cherry in the middle all over the gammon, secure with toothpicks. 6. Place on an oven tray and roast in the oven for 45 minutes, glazing throughout the process with extra glaze. Once the gammon is sticky and light golden brown, then it is ready. 7. Allow to rest for 15 minutes in a warm place before slicing. 8. Extra glaze can be made and served warm with the gammon.

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