Apple Glazed Gammon©


  • Boneless Gammon Joint (81.1oz-2.3kg)
  • 13.5fl oz-400ml Apple Juice
  • 33.8fl oz-1 litre Apple Cider
  • 4 tablespoons Light Brown Sugar
  • 1 tablespoon Dried Thyme
  • 5.2oz-150g Apple Sauce
  • 3.3fl oz-100ml Pure Maple Syrup
  • 1 tablespoon Dijon Mustard


  1. In a large cooking pot, place the gammon joint in the centre and add the apple juice, cider, sugar and thyme. Mix up the juice with a tablespoon. Cover and pop in the fridge to soak overnight
  2. When ready to proceed, place the pot on the hob and bring to a boil. Immediately reduce to a simmer and place a lid over loosely. Let the gammon gently simmer for 45 minutes
  3. Turn the gammon over and simmer loosely covered again, for a further 45 minutes
  4. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
  5. Meanwhile, mix together the maple syrup, apple sauce and mustard using a tablespoon
  6. Remove the gammon from the liquid and place onto the roasting tin
  7. Score the top and smother the glaze all over
  8. Pop into the oven for 20-25 minutes. Insert a meat thermometer once done and make sure it reads 159 ˚F -71˚C
  9. Turn the oven off and pop the gammon back into the switched off oven to rest for 15 minutes
  10. Remove from the oven and allow to rest for a further 30 minutes and serve

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