Glazed Gammon

I made this glazed gammon well after Christmas, for a family dinner. I take great joy in watching our granddaughter eat food with utter delight on her face. It makes cooking for all of them a pleasure.

Glazed Gammon
Glazed Gammon
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The other day while walking to my car a little girl waved at me. She was standing on the back seat of a parked car. As I got closer I noticed another child with her in the back, and neither of them were in car seats. I took a closer look for an adult and saw yet another child, this one sitting in the front passenger seat. She too was not in a car seat, nor did she have a seat belt on. There was no-one in the driver’s seat and the window was open and the car unlocked. In this day and age of child snatching I was gobsmacked to say the least. I sat in my car waiting for the driver to appear. She walked out of the bottle store, put her shopping in the boot and drove off. Just like that.

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Three kids, all in the car with no seat belts or car seats. Like she didn’t have a care in the world. My first reaction was to take a photograph of the car, showing the children in it. I had to do this without anyone thinking I was going something wrong. Then I took a photograph of the license plate and reported it to the police. I am not sure if they will find her. But I sure hope they do. It is beyond belief that someone can behave so recklessly. And I can only hope that she is never in a situation where those innocent children are harmed.

Glazed Gammon

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5 from 1 vote

Glazed Gammon

This results in a tasty gammon, perfect for a feast
Recipe Category: Meat, Pork
Makes enough for: 6 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 1 small red onion, roughly chopped
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 7.5 mls mixed peppercorns
  • 1 star anise
  • 2 baby leeks, white part only, thickly sliced
  • 1.3 kg boneless gammon
  • 660 mls cider at room temperature

For the glaze

  • 125 mls maple syrup
  • 60 mls soy sauce
  • 30 mls wholegrain mustard
  • 2 star anise
  • 1 quill cinnamon, rubbed between your hands
  • 4 cloves
  • 4 fresh sage leaves


  • Preheat the oven to 180° Celsius
  • Place the onion, thyme, bay, peppercorns, star anise and leeks into a roasting dish
  • Push everything together then place the gammon on top
  • Pour in the cider and place into the oven
  • Leave to cook for 90 minutes
  • Remove from the oven and set aside to cool for 30 minutes

For the glaze

  • Place the maple syrup, soy sauce, mustard, cloves, star anise and sage into a small saucepan
  • Simmer over a medium temperature until thick

To finish

  • Preheat the oven to 200° Celsius
  • Take the gammon out of the roasting dish and drain the liquid into a saucepan
  • Place the saucepan onto the stove over a medium to high temperature and leave the liquid to thicken to use as a gravy
  • Peel the top layer of fat off the gammon and place under the grill for 10 minutes to make crackling
  • Score the the fat layer on the gammon using a sharp knife
  • Return the gammon back to the roasting dish and baste the top with the glaze
  • Place the roasting dish in the oven and cook for a further 30 minutes, basting the gammon every 10 minutes
  • Remove from the oven and leave to rest before slicing and serving
Inspiration published on Lavender and Lime February 28:

To a life well lived in 2020!

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