This crispy whole roast gammon with cherry-and-fig glaze is the ultimate festive showstopper

Crispy, succulent, salty and sweet, this whole roast gammon is the easiest dish you’ll make this festive season. Tip: Make the gammon the day before and leave it to rest in the poaching liquid overnight. It’s the secret to the most succulent gammon (plus it saves you time on the day).

Recipe by: Bianca Strydom, Romy Wilson, Jan Ras

SHOP THE RECIPE

*Selected products are available online

Roast gammon with cherry-and-fig glaze

Serves 6 to 8 
Preparation: 25 minutes 
Cooking: 2–3 hours 

Ingredients:

  • 1 large Woolworths Uncooked Deboned Gammon
  • 2 leeks, halved
  • 1 onion, halved
  • 2 carrots, halved
  • 2 sticks celery, roughly chopped
  • 1 sprig bay leaves
  • 1 head garlic
  • 1 t peppercorns
  • 1 sprig thyme
  • 500 g green fig preserve, syrup reserved
  • 180 g fresh cherries
  • ¼ cup maple syrup
  • 1 x 200 g jar Woolworths Ginger Preserve
     

Cooking instructions:

  1. Place the gammon, leeks, onion, carrots and celery in a large pot and cover with water. Bring to a boil and simmer for 2–3 hours (or 30 minutes per 500 g). 
  2. Once cooked, remove from the liquid and allow to cool for 5 minutes. Score the skin in any direction. 
  3. Drizzle with the syrup and grill for 15–20 minutes, or until the skin is crispy.
  4. Meanwhile, tear the figs into pieces. Cook the torn figs and cherries in the reserved syrup for 5–10 minutes until soft and sticky. 
  5. Remove the gammon from the oven and top with the cherry-and-fig glaze and fresh bay leaves. 

Cook’s note: Cook the gammon the day before and allow to rest in the stock overnight to ensure succulence. Glaze and roast on the day for quick and easy serving. Serve with herby Tenderstem broccoli and Woolworths Potato Bake.