Festive Gammon Glazed With Nectarine, Honey And Ginger

This glaze is the perfect finish on top of the smokey, flavourful festive centrepiece.
Christmas is not Christmas without a gammon, but its too good to have it only for Christmas!

Prep Time15 minsCook Time2 hrs 20 minsTotal Time2 hrs 35 mins


 2 kg Uncooked, boneless smoked gammon
 10 Whole cloves (plus whole lot extra to stud)
 7.50 ml Peppercorns
 2 Bay leaves
 2 Fennel bulb (and some green stems), quartered
 2 Onions, quartered
 2 Carrots, roughly chopped
Nectarine glaze
 4 Nectarines, halved
 80 ml Honey
 4 cm ginger, sliced
 5 ml Fennel seeds
 1 Cinnamon stick, broken
 2 Star anise pieces
 125 ml Water




Place gammon ingredients in a large saucepan and cover with enough cold water to submerge the gammon (or alternatively use another liquid of your choice, like cider or ginger beer).


Bring to a simmer and cook over gentle heat for 20 min per 500g, or until tender and cooked through –when the tip of a sharp knife slides into the meat easily it should be cooked.


Remove from heat and allow gammon to cool in cooking liquid.


Place the cooled gammon in a roasting tray and discard liquid.


Preheat oven to 200˚C.


To make the glaze, place all the ingredients in a saucepan and simmer gently for 30-40 minutes (adding a bit more water if necessary), until the nectarine breaks down completely.


Strain the jammy mixture through a sieve and discard the solids.


Using a sharp knife, carefully peel skin off the gammon, leaving a good layer of fat on the surface of the meat.


Score diamond- shapes into the fat.


Stud with cloves where the lines intersect (on the cross).


Brush gammon with glaze and roast for 20-30 minutes, basting with more glaze from time to time until dark golden and caramelised.


Allow to rest for 15 minutes before slicing and serving.