Honey-glazed gammon

Honey-Glazed Gammon: An all-time favourite. Image: Supplied.

Honey-Glazed Gammon – A delicious all-time favourite

This tasty saline meat is a feast for the taste buds and a serious crowd-pleaser.

Honey-glazed gammon

Honey-Glazed Gammon: An all-time favourite. Image: Supplied.

Succulent, flavoursome and simply delicious, that is the best description for a honey-glazed gammon. It is an all-time favourite although it is commonly prepared for Christmas Day. There is, however, no reason why it cannot be enjoyed throughout the year. This tasty saline meat is a feast for the taste buds and a serious crowd-pleaser.

Honey-glazed gammon is one of those versatile meats which is delicious hot or cold. If served with a selection of other meat varieties, honey-glazed gammon is usually the first one to disappear from the dinner table!

This piquant meat is fairly easy to prepare. So while it is grilling to perfection in the oven, you have lots of time to prepare a delicious array of side dishes to serve along with it. Some side dishes to consider are crispy seasonal salads brimming with freshness in a display of bright colours, or fluffy mashed potatoes and some leafy greens for a well-balanced meal.

There is really no need to wait until the end of the year to pull out this satisfying recipe. Prepare this luscious meal for a special occasion or a cosy family Sunday lunch. And don’t forget to use the left over cold meat to make tasty sandwiches to enjoy the following day.

Honey-Glazed Gammon recipe

2 from 14 votes
Recipe by Louise Liebenberg Course: MainCuisine: GlobalDifficulty: Moderate
Prep time


Cooking time




Total time






  • For the gammon
  • 2 kg 2 boneless gammon joint

  • 500 ml 500 (2 cups) chicken stock

  • enough water to cover the meat

  • 2 2 dried bay leaves

  • 4 cloves 4 garlic, sliced

  • 30 piece 30 piece fresh ginger, quartered

  • 6 6 black peppercorns

  • 3 sprigs 3 fresh thyme

  • 3 3 carrots, washed and cut into chunks

  • 1 stick 1 celery, sliced

  • Additional
  • 60 ml 60 whole cloves

  • 1 1 garlic bulb

  • Glaze
  • 45 ml 45 honey

  • 30 ml 30 Dijon mustard

  • 15 ml 15  soy sauce

  • 15 ml 15 fresh ginger, very finely grated

  • Juice of ½ orange


  • Gammon
  • Place the gammon into a large pot, cover with the stock and water. Add the bay leaves, garlic, ginger, peppercorns, thyme, carrots and celery.
  • Bring to the boil and simmer for 1 hour 15 minutes until cooked. Remove from the stock and leave to cool slightly. Preheat the oven to 200°C.
  • Use a small knife to remove the rind from the gammon, leaving on as much fat as possible. Score the fat in a diamond (criss cross) pattern and push a clove into each diamond section. Make sure you have enough cloves. Cut the garlic bulb in half.
  • Glaze
  • in a bowl, mix all the ingredients together and brush the glaze liberally over the fat later with the whole cloves.
  • Place the joint in a roasting tin with the halved garlic bulb and roast for 25 minutes until sticky and crisp round the edges. Serve with glazed and pan-fried apple or pear slices.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more festive recipes which can be used throughout the yearto prepare for your family and friends? We have excellent suggestions for you to try, just check out our recipes.