Berry Glazed Gammon with Roasted Vegetables

Discover the perfect blend of sweet and savoury with our Berry Glazed Gammon with Roasted Vegetables. Easy to prepare and packed with delightful flavours, this dish is ideal for warming your winter meals and impressing guests with a festive feast.

Berry Glazed Gammon with Roasted Vegetables


  • 1 whole gammon (smoked or unsmoked), about 2-3 kg, skin removed and excess fat trimmed
  • Cloves for studding the gammon
  • 2 cups mixed berries (fresh or frozen)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 500g baby potatoes, halved
  • 300g Brussels sprouts, halved
  • 200g beetroot, halved
  • Olive oil for tossing vegetables
  • Optional: Cinnamon or star anise, orange zest


Prepare the Gammon: Preheat your oven to 180°C (350°F). Place the prepared gammon in a roasting pan, score in a diamond pattern, and stud with cloves.

Make the Glaze: In a saucepan over medium heat, combine berries, brown sugar, honey, balsamic vinegar, water, and Dijon mustard, adding optional spices or zest. Simmer until the sauce thickens (about 10-15 minutes). Strain if desired.

Roast the Gammon: Brush the Gammon with part of the berry glaze. Reserve the remaining glaze for basting and serving. Roast in the preheated oven, basting every 20 minutes. In the last 10-15 minutes, increase the heat to 200°C (400°F) to crisp the exterior.

Roast the Vegetables: Toss the vegetables with olive oil, salt, pepper, garlic, and herbs. If space is tight, arrange them around or on a separate baking sheet, adding them halfway through the gammon’s cooking time.

Final Glaze and Rest: Apply a final glaze and remove it from the oven. Tent with foil and let rest for 10-15 minutes before slicing.

Serve: Slice the gammon and serve with the roasted vegetables. Drizzle extra berry glaze over the gammon slices and garnish with fresh herbs and berries.