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

Apricot, ginger, garlic and chilli glazed gammon
Apricot, ginger, garlic and chilli glazed gammon

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.

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