Glazed red wine and cinnamon gammon

Glazed red wine and cinnamon gammon

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This aromatic cinnamon and red wine infused gammon is delicious served hot or cold, if you buy a pre-boiled gammon it will be even easier to prepare!

  • Recipe serves6 - 8
  • Preparation time25 minutes
  • Cooking time190 minutes


  • For boiling the gammon:
  • 3.5 kg boneless gammon roast
  • 2 onions, peeled and quartered
  • 2 carrots, unpeeled and sliced
  • 2 stalks celery, chopped
  • 4 Robertsons Bay Leaves
  • 12 Robertsons Whole Black Peppercorns
  • 12 Robertsons Whole Cloves
  • For the glaze:
  • 15 ml Dijon mustard
  • 30 ml Flora Gold margarine
  • 125 ml honey
  • 125 ml firmly packed brown sugar
  • 250 ml red wine
  • 1 KNORR Chicken Stock Pot
  • 1 Robertsons Whole Cinnamon stick
  • 5 ml Robertsons Ginger
  • 5 ml Robertsons Mixed Spice
  • 30 Robertsons Whole Cloves
  • 125 ml water


  • Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves
  • Cover with cold water then bring to the boil
  • Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through
  • Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything)
  • Preheat oven to 200C
  • In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the KNORR Chicken Stock Pot – about 8-10 minutes
  • To prepare the gammon for roasting peel back and remove the rind from the gammon
  • Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray
  • Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered
  • Baste with the remaining glaze and roast for a further 10 minutes
  • Remove from the oven, allow to rest for a few minutes then slice and serve
  • Tip – use the juices in the roasting tray to make a delicious sauce or gravy!