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Roast Gammon with Honey and Mustard Orange Glaze

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

3.8g

Energy (kJ)

1021kJ

Energy (kcal)

245kcal

Carbohydrate incl. fibre (g)

52.2g

Carbohydrate excl. fibre (g)

45.9g

Sugar (g)

28.4g

Fibre (g)

6.4g

Fat (g)

3.5g

Saturated fat (g)

1.5g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1803mg

Salt (g)

4.51g

Vitamin A (IU)

324IU

Vitamin C (mg)

92.2mg

Calcium (mg)

105mg

Iron (mg)

1.24mg

Potassium (mg)

293mg

Total

3.8g

1021kJ

245kcal

52.2g

45.9g

28.4g

6.4g

3.5g

1.5g

0.1g

0.1g

0.1g

0.0g

0mg

1803mg

4.51g

324IU

92.2mg

105mg

1.24mg

293mg

  • 4 kg boneless gammon, boiled
  • 15 ml cider vinegar
  • 15 ml brown sugar
  • zest and juice of 1 orange
  • 5 ml Dijon mustard
  • 1 Knorr vegetable stock pot
  • 15 ml honey
  • 4 cloves, whole
  • 20 cloves, whole
  • 1 Preheat oven to 200C
  • 2 Place the cider vinegar, brown sugar, orange zest and juice, Dijon mustard, KNORR Vegetable Stock Pot , honey and 4 cloves into a small saucepan and bring to the boil then allow to reduce by half.
  • 3 To prepare the gammon for roasting peel back and remove the rind from the gammon
  • 4 Using a sharp knife, score the flesh in diamond cuts, then brush over the glaze and stud with the remaining cloves
  • 5 Roast in the oven at 200°C, during cooking baste the gammon a couple of times with the glaze that drips into the roasting tray
  • 6 Cook until the glaze starts to caramelise then remove from the oven, slice and serve