Christmas showstoppers with SA Pork: Feast on this apricot glazed gammon

2019-12-13 14:57
Apricot, ginger, garlic and chilli glazed gammon

Apricot, ginger, garlic and chilli glazed gammon

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Apricot, Ginger, Garlic and Chilli Glazed Gammon with Apple and Fennel Slaw

Serves: 6-8

Difficulty: moderate

Prep Time: 20 minutes 

Cook Time: 3 hours


  • 2.5 kg gammon 
  • 1 red onion, quartered
  • 2 medium carrots, cut into chunks
  • 2 garlic cloves, smashed 
  • 2 cinnamon sticks
  • 2 bay leaves
  • 10 peppercorns
  • 3 cloves
  • 1 star anise
  • 1 peel of lemon rind

Apricot, Ginger, Garlic and Chilli Glaze

  • 1 Tbsp (15 ml) olive oil 
  • 1 Tbsp (15 ml) butter 
  • 1 large knob of ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped 
  • 1 C (125 ml) apricot jam 
  • 2 Tbsp (30 ml) Dijon mustard 
  • 2 Tbsp (30 ml)  red wine vinegar


  • 2 C (500 ml) thinly sliced red cabbage
  • 1 C (250 ml)  thinly sliced green cabbage
  • 4 Granny Smith apples, sliced into matchsticks 
  • 6 spring onions, thinly sliced 
  • 3 baby fennel bulbs, thinly sliced
  • 1 large carrot, grated 
  • 2 Tbsp (30 ml) black sesame seeds, toasted
  • juice and zest of 1 lime
  • 3 Tbsp (45 ml) mayonnaise 
  • Sea salt and freshly ground pepper 


Place all the ingredients for the gammon into a pot large and fill it with water until the gammon is submerged. Bring the water to a boil then turn down the heat to low and gently simmer the gammon for 2 hours. 

Apricot, Ginger, Garlic and Chilli Glaze

Heat a small pot over medium heat. Heat the oil and butter, then add the ginger, garlic and chilli and fry for a few minutes until fragrant. Add the apricot jam, mustard and vinegar and whisk well to combine. Season to taste and set aside. 


Combine all of the ingredients in a large bowl then stir in the mayonnaise and lightly toss to combine. Cover with a lid and leave it in the fridge to chill until you are ready to serve. 

Glazing the Gammon

After 2 hours remove the gammon from the pot and place it onto a rack to cool slightly. 

Preheat the oven to 200 ºC. 

Cut the netting off the gammon then using carefully remove the skin with a sharp knife. Try to keep as much of the fat under the skin on the gammon as possible. Score the fat with lines / diamonds about 1 cm apart. 

Place the gammon on a roasting rack and use a pastry brush to paint it with it with a generous amount of glaze. Bake the gammon for 15 minutes then give it another painting of glaze and bake for a further 15 minutes until the outside has caramelised. 

Remove from the oven and let the gammon rest for 15 minutes before carving. Serve with slaw on the side.

Watch easy-to-follow recipes here:

This post and content is sponsored, written and provided by SA Pork.

Read more on:    sa pork  |  christmas  |  gammon  |  recipe

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