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Slow Cooked Gammon with Maple Syrup, Orange & Cloves

Mar 29
2 min read

Slow cooked gammon glazed with maple syrup and surrounded by roasted clementines and cloves — Slow Cooked Gammon with Maple Syrup

This is the sort of centrepiece dish that always feels a little bit special when it comes to the table. A beautifully slow-cooked gammon joint already has that lovely rich, savoury depth, but once you add the sweetness of maple syrup, the sharp citrus from the clementines, and the warm fragrance of cloves, it becomes something really memorable. As it roasts in the oven, the glaze turns sticky and golden, the fruit softens and caramelises around the meat, and the whole kitchen starts to smell incredible. It’s a brilliant recipe for Christmas, Easter, Sunday lunch, or any time you want a roast that looks impressive but is actually very simple to prepare. Served warm in thick slices, or cold the next day, it’s one of those recipes that keeps on giving.

Timings:

Prep time: 15 minutes

Cooking time: 3 hours 40 minutes

Resting time: 30 minutes

Serves: 6–8

Ingredients:

1.5kg smoked gammon joint
20 cloves
6 clementines
200ml maple syrup

Method:

Place the gammon joint into a large pan and cover with cold water.
Put the pan on the hob and bring to the boil.
Turn the heat down and simmer for 2–3 hours, until tender and the centre of the gammon reaches 75°C.
Carefully lift the cooked gammon out of the water and place it in a large roasting tray.
Preheat the oven to 220°C.
Leave the gammon to cool for around 20 minutes.
Remove the net and carefully peel away the outer skin.
Stud the outside of the gammon with the cloves.
Slice the clementines in half and place them around the gammon in the roasting tray.
Pour the maple syrup over the gammon.
Roast in the oven for 30–40 minutes, until golden and caramelised.
Remove from the oven and baste the gammon with the juices from the bottom of the tray.
Lift the gammon onto a serving plate or board and leave it to rest for 10 minutes.
Squeeze the roasted clementines over the gammon just before serving for extra flavour.

Chef’s Tip:

Don’t throw away the cooking water from the gammon — it makes a fantastic base for soup. Add 2 chopped white onions, 500g frozen peas, and a handful of fresh mint, bring to the boil, then blend until smooth for an easy pea and ham soup.