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Glazed red wine and cinnamon gammon

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

8.4g

Energy (kJ)

6469kJ

Energy (kcal)

1546kcal

Carbohydrate incl. fibre (g)

288.9g

Carbohydrate excl. fibre (g)

269.8g

Sugar (g)

242.4g

Fibre (g)

19.1g

Fat (g)

30.2g

Saturated fat (g)

5.9g

Unsaturated fat (g)

21.5g

Monounsaturated fat (g)

12.2g

Polyunsaturated fat (g)

9.2g

Trans fat (g)

4.5g

Cholesterol (mg)

1mg

Sodium (mg)

653mg

Salt (g)

1.62g

Vitamin A (IU)

21916IU

Vitamin C (mg)

27.5mg

Calcium (mg)

465mg

Iron (mg)

7.26mg

Potassium (mg)

1783mg

Total

8.4g

6469kJ

1546kcal

288.9g

269.8g

242.4g

19.1g

30.2g

5.9g

21.5g

12.2g

9.2g

4.5g

1mg

653mg

1.62g

21916IU

27.5mg

465mg

7.26mg

1783mg

For boiling the gammon

  • 3.5 kg boneless gammon roast
  • 2 onions, peeled and quartered
  • 2 carrots, unpeeled and sliced
  • 2 stalks celery, chopped
  • 4 Robertsons bay leaves
  • 12 Robertsons Whole black peppercorns
  • 12 Robertsons whole cloves

For the Glaze

  • 15 ml Dijon mustard
  • 30 ml Flora gold margarine
  • 125 ml honey
  • 125 ml firmly packed brown sugar
  • 250 ml red wine
  • 1 Knorr chicken stock pot
  • 1 Robertsons whole cinnamon stick
  • 5 ml Robertsons ginger
  • 5 ml Robertsons mixed spice
  • 30 Robertsons whole cloves
  • 125 ml water