Easter gammon with berry-and-orange glaze

By Drum Digital
22 March 2018

Preparation: 20 min | Cooking: 2 hours 40 minutes | Serves 10

If you have family visiting this Easter, treat them to a delicious berry-and-orange glazed ham. With Eskort’s smoked gammon this dish can be made for special occasions all year round, says Drum food assistant Carmen Petersen.


about 2 kg Eskort smoked gammon

2 onions, roughly chopped

6 whole cloves

10 black peppercorns

3 bay leaves

2 litres ginger beer or ginger ale


180ml (¾c) berry jelly or jam

80ml (?c) orange juice

15ml (1T) Dijon mustard

125ml (½c) brown sugar

Mustard and Herb Sauce

3 egg yolks

80ml (?c) sugar

pinch of salt

10ml (2t) mustard powder

25ml (5t) wholegrain mustard

125ml (½c) white vinegar

10ml (2t) each chopped chives, oreganum and parsley

125ml (½c) sour cream or creamy yoghurt

To Finish

orange slices and fresh basil


  • Place the gammon, onions, spices and ginger beer in a large pot.
  • Bring to the boil, cover and simmer gently for 30 minutes per 500 g meat.
  • Cool the gammon in the cooking liquid.


  • Place all the ingredients in a saucepan and heat until melted.
  • Place the meat in a roasting pan. Remove the rind and cut the fat in a diamond pattern. (Optional) Decorate with cloves for extra flavour.
  • Preheat the oven to 160°C.
  • Spoon the glaze over the meat and roast for 30-40 minutes.
  • Baste often and add a dash of water to the pan if it looks like the glaze might burn before the meat is glistening and glazed.

Mustard and herb sauce

  • Using a stick blender, mix the egg yolks, sugar, salt, mustard powder and wholegrain mustard together and blend until combined.
  • Gradually add the vinegar and blend until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Add the herbs and blend.
  • Stir through the sour cream or yoghurt just before serving and decant into a bowl.

To finish:

  • Arrange the glazed ham on a serving plate with the orange slices and basil. Serve sliced with the mustard sauce.

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