First posted: Dec 8, 2015

Whiskey-glazed Gammon



Cooks in:        Serves:4-6

  • 75ml whiskey
  • 1/2 cup clementine marmalade (or orange)
  • Juice of 1 clementine or orange
  • 2 tsp mustard powder (or 2 Tbsp Dijon mustard)
  • ¼ cup honey or sticky brown sugar
  • ½ tsp ground cinnamon
  • Pinch ground all spice
  • 3-4kg gammon roast (skinned and ready to roast, bone in)
  • Cloves, to stud the ham

What to do

1. Pre-heat your oven to 180C. Score the surface of the ham into diamond shapes, about 1.5cm across. Season with salt and pepper. Add a clove to each ‘diamond’ and place the ham onto a wire rack set over a baking tray.

2. Add the remaining ingredients to a small saucepan and simmer for 5-10 minutes or until sticky. Brush the sticky sauce onto the ham and place in the oven, basting every 15 minutes or so with extra marmalade glaze, for about 45 minutes. For a very crispy skin, turn on the grill for the last 3-5 minutes of cooking.

3. Set aside to rest, covered with foil, for about 20 minutes. Carve and eat immediately, or serve cold.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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