Sticky gammon with roasted apples

Gammon comes from a pig’s hind legs. The difference between gammon and ham is that gammon is sold raw and ham is sold cooked.


2 kg gammon

50 g butter, melted

5 apples, sliced

800 g roasting vegetables


60 ml (¼ cup) orange marmalade

30 ml (2 tbsp) honey

15 ml (1 tbsp) apple cider vinegar

1 red chilli

2 bay leaves

1 small cinnamon stick

5 ml (1 tsp) ground allspice

2,5 ml (½ tsp) black pepper

2 cloves

1 sprig of fresh rosemary

Preheat oven to 160 °C.


  • Pour boiling water into a roasting pan, put the gammon on a wire rack over the water. Cover with foil and bake in the oven for 2 hours.


  • In a pot over medium heat mix all the glaze ingredients together and simmer for 3 minutes, stirring.
  • Increase oven temperature to 200 °C. Remove the foil from the gammon.
  • With a sharp knife score the fat and brush with the glaze until well-coated.
  • Return to the oven for 30 minutes or until browned.
  • Drizzle the butter over the apples and vegetables, put around the gammon and bake further until done, about 35 minutes.
  • Rest the gammon for 15 minutes before carving and serve with roasted apples and vegetables.


  • If your gammon is too salty put it in a large bowl (or very clean bucket), cover with cold water and leave to soak for 24 hours.
  • If you can’t do this, boil the gammon for 2 hours, then glaze and roast in the oven for 30 minutes.

Return to recipe page