Recipe courtesy of Siba Mtongana
Show: Siba's Table
Asian Glazed Gammon
3 hr 50 min
25 min
8 servings
3 hr 50 min
25 min
8 servings


  • 4 kilograms (8 3/4 pound) boneless gammon joint (boneless fresh ham)
  • 500 milliliters (2 cups plus 2 tablespoons) chicken stock
  • 6 carrots, cut into chunks
  • 2 stalks celery, diced
  • 6 cloves garlic, sliced
  • One 60-gram (2-ounce) piece fresh ginger, quartered
  • 1 teaspoon black peppercorns
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 dried bay leaves
  • 3 tablespoons dark soy sauce
  • 2 tablespoons honey
  • Juice of 1/2 orange
  • 30 grams (1 ounce) fresh ginger, grated
  • 3 cloves garlic, grated
  • 1 red bird's eye chile


For the gammon: Place the gammon into a large pot with the chicken stock. Add water to cover. Add the carrots, celery, garlic, ginger, peppercorns, thyme, rosemary and bay leaves. Bring to a boil, then reduce heat and simmer until tender, 2 1/2 to 3 hours. Remove the gammon from the stock and let cool slightly.

Preheat the oven to 200 degrees C (400 degrees F).

For the glaze: Mix together the soy sauce, honey, orange juice, ginger and garlic in a bowl. Slit open the chile, remove just a few of the seeds and add them to the glaze; discard the chile.

Place the gammon in a roasting pan. Lightly score the fat and cover with the glaze. Roast until sticky and crisp around the edges, 20 to 30 minutes.

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