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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!

Preparation time


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

Preparation method

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!

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