For the gammon:

For the glaze:

The glazed gammon is a classic British carvery roast and a must for all pubs menus. Our tip: use rindless marmelade for the roast and serve it with fresh vegetables.



  1. For the gammon:

    • Place the gammon in a large pan, cover with the water then add the cloves, onions and KNORR Ginger Puree.
    • Bring to the boil then reduce the heat and gently simmer for 2.5 hours.
    • Remove the gammon from the water and allow to cool slightly and remove the skin.
    • Cut any excess fat from the gammon.
  2. For the glaze:

    • Preheat the oven to 200°C/gas.
    • Place the glaze ingredients in a small saucepan, add 2 tbsp of water and stir until everything has melted.
    • Increase the heat and bring to the boil, then remove and pour half over the gammon.
    • Place the gammon in to the oven and cook for 15 min. then remove and pour over the remaining glaze.
    • Return to the oven for a further 10 min. until golden.
  3. To serve:

    Carve the gammon in to thin slices and place on to a serving plate.
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