Traditional Christmas Gammon Feast with Jason’s Creek Classic Red

Serves: 8–10 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes (plus glazing time)

Ingredients for the gammon:

  • 2.5–3 kg smoked or unsmoked gammon (bone-in or boneless)
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 bay leaves
  • 8–10 whole cloves
  • 1 teaspoon black peppercorns
  • 2 cups apple juice (or orange juice)
  • 2 cups water
  • 1 cinnamon stick

Ingredients for the glaze:

  • ½ cup brown sugar
  • ¼ cup honey or golden syrup
  • ¼ cup Dijon or wholegrain mustard
  • ½ cup orange juice
  • 2 tablespoons balsamic vinegar (optional for depth)
  • Whole cloves (for decoration)

1. Prepare the gammon

  • Place the gammon in a large pot, cover it with apple juice and water.
  • Add onion, carrots, celery, bay leaves, peppercorns, and cinnamon stick.
  • Bring to a gentle boil, then reduce to a simmer.
  • Simmer for 2 hours (or about 20 minutes per 500g), topping up with water if needed.
  • Once tender, carefully remove the gammon from the pot and let it cool slightly.

2. Preheat and prepare for glazing

  • Preheat your oven to 200°C (400°F).
  • Remove the skin from the gammon, leaving a thin layer of fat.
  • Score the fat in a diamond pattern using a sharp knife.
  • Stud each diamond with a whole clove for a festive touch.

3. Make the glaze

  • In a small saucepan, combine brown sugar, honey, mustard, orange juice, and balsamic vinegar.
  • Heat over medium heat, stirring until the sugar has dissolved and the mixture thickens slightly (about 5 minutes).

4. Glaze and roast

  • Place the gammon in a roasting pan lined with foil.
  • Brush a generous layer of the glaze all over the surface.
  • Roast in the preheated oven for 20–30 minutes, basting every 10 minutes with more glaze until golden, glossy, and caramelised.

5. Rest and serve

  • Remove from the oven and let the gammon rest for 10 minutes before carving.
  • Slice thinly and serve warm or cold with roasted vegetables, mustard, and fresh bread or salads.
  • Serving Suggestions

Pair with:

  • Roasted baby potatoes or sweet potatoes
  • Green beans almondine or honey-glazed carrots
  • Cranberry sauce or apple chutney