Ingredients

• 2 to 2.5 kg bone-in gammon (uncooked), rind on
• 1 onion (quartered), 1carrot (chunked), 2 celery stalks (optional)
• 4 bay leaves, 8 whole cloves, 1 tsp black peppercorns
• 2 cups apple juice OR ginger beer OR Coca-Cola (top up with water to cover)
• 1 tsp wholegrain mustard (for the pot)

Glaze

• ½ cup smooth apricot jam
• 2 Tbsp Dijon or wholegrain mustard
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp apple cider vinegar (or lemon juice)
• Zest of 1 naartjie/orange + 2 Tbsp juice
• Pinch ground cloves (optional)

Method

1. Rinse and pot: Rinse the gammon. Place in a large pot with onion, carrot, celery, bay leaves, cloves, peppercorns, and mustard. Pour in apple juice/ginger beer/Cola and top with water to cover.
2. Simmer gently: Bring to a simmer, then cook 20 minutes per 500 g + 20 minutes (for 2.5 kg, that’s ~2 hours). Keep it barely bubbling; top up with hot water if needed. Target internal temp: 68 to 71°C.
3. Cool and prep: Lift out, rest 10 minutes. Preheat oven to 220°C (fan 200). Or use an air fryer https://lyncameats.co.za/how-to-cook-the-perfect-gammon-this-holiday-season/ . Carefully peel off the rind, leaving a good fat layer. Score the fat in a diamond pattern; stud a few cloves if you like.
4. Glaze: Mix glaze ingredients. Brush half over the fat.
5. Roast to finish: Roast 15–20 minutes, basting once or twice with remaining glaze, until deep golden and sticky.
6. Rest and slice: Rest 15 minutes, then slice and serve warm.

Rooibos/Naartjie Variation

Swap the cooking liquid for 3–4 strong rooibos tea bags brewed in 1.5 L boiling water; add 2 naartjie peels to the pot. Keep the same glaze.

Pressure Cooker Option

Cook on High Pressure: 30 minutes per kg (≈75 minutes for 2.5 kg), natural release 15 minutes. Then glaze in the oven as above.

Simple Gammon Gravy (Optional)

Reduce 2 cups of the strained cooking liquid with 1 Tbsp Dijon and a knob of butter until glossy. Season to taste.

Serve With

• Roast potatoes or crispy smashed potatoes
• Sweet butternut and honeyed carrots
• Green beans or a simple salad
• Tangy mustard, chutney, or atchar
• Fresh bread for leftover sarmies

Notes & Tips

• For exact timing: 20 minutes per 500 g + 20 minutes total in the pot. Example: 2.5 kg ≈ 120 minutes.
• Aim for an internal temperature of 68–71°C for juicy, safe gammon.
• Keep the simmer gentle to avoid tough meat; a bare bubble is perfect.