Clementine and ginger gammon

Roasted gammon with a zesty glaze, a delicious twist on a traditional Christmas dish.

Serves: 8-10

Preparation time:  10 minutes

Cooking time:  3 hours

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You will need

  • 8 Taste the Difference clementines (or easy peelers)
  • 6 pieces finely sliced stem ginger from a jar, reserve the syrup
  • 4 teaspoons mustard seeds
  • 1 gammon (approx 3kg)
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Recipe Information

Step by step guide to making Clementine and ginger gammon

  1. Zest the clementines and then slice them in half. Juice 1 of the clementines and reserve the rest.
  2. In a pan, heat the zest and juice with the stem ginger, 4 tablespoons sugar syrup from the jar and the mustard seeds for 10 minutes, until it becomes a sticky glaze.
  3. Cook the gammon following pack instructions (this will depend on the weight of the joint), but remove from the oven 45 minutes before the end of cooking. Brush generously with the glaze and add the reserved clementine halves to the baking tray, then return to the oven for the final 45 minutes. 
  4. Serve with your favourite trimmings for a delicious twist on traditional gammon.

Cook's tip: A large gammon will feed a lot of people as part of roast dinner or buffet-style meal, and you may well have plenty of leftovers for cold meats and sandwiches. Cooking times will vary depending on the size of the gammon, but the glaze will work just as well with a smaller gammon joint. If clementines are not in season, you can use Sainsbury's sweet and juicy easy peelers instead.

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Nutritional information for Clementine and ginger gammon

Nutritional information for Clementine and ginger gammon

Nutrition type per serving
Calories 386 kcal
Total Fat 26.7g
Saturated Fat 10.3g
Salt 3.8g
Sugar 7g

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