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Cider Glazed Gammon


Wonderbag's delicious Cider Glazed Gammon with a prep time of 20 minutes and actual time on the stove of only 50 minutes saves 4 hours of cooking time. Now that's a Christmas that Counts!!! Serves: 6- 8!


1.2kg – 1.5kg boneless smoked gammon joint

500ml cider or sparkling apple juice

1 litre cloudy apple juice

5 green apples, peeled, cored and cut into rough chunks (these will form part of your sauce)

1 large onion, peeled and cut in quarters

2 pieces cinnamon stick

15ml coarsely crushed coriander seeds

5ml black pepper

For the glaze and sauce

15ml demerara sugar

2,5ml paprika

15ml cornflour


Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.

The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes.

Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours

Remove the gammon from its cooking stock, transfer to a small roasting tin.

Pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency. Adjust seasoning. This is served with the gammon glazing: Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. Stud every third diamond with a clove. For the glaze, put a ladleful of cooking liquid into a large clean pan.

Add the sugar and paprika and cook until a glaze-like consistency.

Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauce

Serve with red cabbage and mash


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