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Herbed Gammon with Balsamic Glaze
Herbed Gammon with Balsamic Glaze



3 kg

Eskort Boneless Gammon

20 ml

black peppercorns

250 ml

apple juice


Fresh Rosemary

5 sprigs




15 ml

Brown Sugar

5 ml

fresh ginger, grated

125 ml

balsamic vinegar


red chilli, sliced

1 clove

garlic, peeled and split


Fresh rosemary, to garnish


  • Preheat oven to 200° C.

  • Wrap gammon in foil adding rosemary, thyme, peppercorns and apple juice.

  • Place gammon in roasting pan and reduce heat to 160° C. Roast for 2 ½ to 3 hours.

  • Combine the balsamic vinegar, ginger, sugar, chilli, garlic and brown sugar.

  • Simmer and reduce by half to make the glaze.

  • Remove gammon from the oven, rest and use a sharp knife to remove the rind.

  • Increase oven heat to 180° C.

  • Score a diamond pattern over the fat layer, and brush gammon with glaze.

  • Return the uncovered gammon to the oven, and roast until dark brown.

  • Garnish with fresh rosemary and serve either hot or cold

For a Banting/healthier option, try the following:

Replace the brown sugar with 15 ml honey. Also make sure that you use freshly squeezed apple juice with no added sugar. 

Recipe Meal Types: - Festive - Roasts - Entertaining - Banting/banting option
The following product can be used with this recipe:
Gammon Bone Out, Rind On

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