Roast Gammon

The festive season is upon us.

Pricing valid December 2025 only, while stocks last.
All Oceans – Where Every Meal Tell’s A Story

Recipe credit: https://www.whatsfordinner.co.za/articles/how-to-prepare-perfect-gammon.html

Christmas wouldn’t be complete without a delicious glazed gammon centrepiece. A sticky, sweet glaze contrasts the saltiness of the ham perfectly.

Many people find preparing a gammon an intimidating task and are often nervous that they will cause it to be dry and tasteless. Never fear, as we have wonderful tips to ensure your roast gammon is perfect!

Top Tips

When storing your gammon in the fridge, keep it wrapped in its original packaging and in a container.

The first step to preparing your gammon is to simmer it gently in a well-seasoned broth.

Place your gammon into the pot together with aromatic ingredients such as chopped onion and carrot, sprigs of parsley celery, whole peppercorns, cloves and bay leaves, and cover with water. Bring the water to the boil and then immediately reduce the heat to a gentle simmer.

Do not allow your gammon to boil as this will cause it to become dry and have a grainy texture.

All Oceans Gammon is boneless, therefore allow 20 minutes simmering time per 450g gammon, plus an extra 20 minutes at the end.

The next step is to remove the skin from your gammon and score the fat. Firstly carefully remove the gammon from the broth, place in a container and allow to cool slightly and rest.

Using a knife, peel off the orangey coloured rind/skin from the outside – this will now leave the thick white fat layer of the gammon exposed.

Using a small, sharp paring knife you can now ‘score’ the fat – in other words, create criss-cross or diamond shapes in the fat layer over the entire joint of gammon. Be careful not to cut into the actual meat – you just want to cut through about two thirds of the fat layer.

You can now insert a whole clove into each alternate incision – this will help to flavour your gammon

Place your prepared gammon into a roasting tray that has been lined with a double layer of tin foil and your gammon is now ready for glazing. Watch your gammon closely while you’re glazing it, as the high sugar content of the glaze means it can burn in an instant. Move the meat around in the oven a few times if you see one part caramelising or browning faster than another. Baste the gammon a couple of times with the glaze that drips into the roasting tray. When your gammon comes out of the oven, continue to baste it by trickling any run-off glaze over the fat. As the glaze cools, it will cling to the fat.