• 3 kg gammon joint
  • 1 onion
  • 8 Clementines
  • 4 tsp mustard seeds
  • 2 stem ginger pieces, cut into slices
  • 4 tbsp sugar syrup
  • 4 cloves
  • 2 bay leaves
  • 4 peppercorns


  1. 1

    Soak the joint in a bowl of cold water for at least 3 hours. Drain and then place the gammon in a large saucepan. Stud the onion with the 4 cloves and add to the pan with the bay leaves and peppercorns.

  2. 2

    Cover the joint with water, bring to the boil, cover and simmer for 2 hours. Meanwhile, zest and juice 1 of the clementines. Place the juice in a saucepan with the zest, stem ginger pieces, sugar syrup from the jar and the mustard seeds. Simmer gently until the mixture becomes a sticky glaze. Set aside.

  3. 3

    Preheat the oven to 200°C, fan 180°C, gas 6. Drain the gammon, remove the skin and most of the fat. Place the gammon in a roasting tin. Spoon the glaze over the surface.

  4. 4

    Halve the remaining clementines and add to the roasting tin and roast for 45 minutes, basting 3-4 times during the cooking time. Remove the joint from the oven and allow it to rest for a few minutes before carving.

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 14.2g 20%
  • Saturates 4.7g 24%
  • Sugars 11.4g 13%
  • Salt 4.1g 68%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

12.3g carbohydrate 1.4g fibre 33.8g protein

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