Berry-glazed gammon


Cooked in a fragrant berry and vegetable stock bath, this #JustDelicious tender gammon will be the star of your festive table.


1 Eskort Gammon

2 garlic cloves, crushed

1 handful rosemary, chopped

1 handful sage leaves

4 red onions, halved

500g baby carrots

1L (4c) vegetable stock

500ml (2c) berry juice

60ml (¼c) berry jam


  • Preheat oven to 200°C.
  • Place the gammon in a deep roasting pan.
  • Add vegetables, herbs and liquids, filling halfway up the gammon.
  • Cover with foil and cook in the oven for 2 hours and 15 minutes.
  • Remove the foil, glaze with jam and roast uncovered for 15 minutes.
  • Remove from the oven and allow to stand for a further 15 minutes before carving.


  • Serve slices of the gammon with vegetables and crusty bread.

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