Grapefruit apple glazed gammon joint

A gammon joint is a weekend favourite

It can be served with With potatoes, chips, greens, salad, eggs, in sandwiches or wraps. There are so many things to eat it with.

However, the way you dress it can completely change the flavours of this already delicious dish. Grapefruit balsamic vinegar can bring out its rich and flavoursome tastes with only 3 tablespoons.


  • 2kg unsmoked gammon joint
  • 1 litre cider
  • 2 tablespoons apple sauce
  • 3 tablespoons Grapefruit balsamic
  • Lots of black pepper


  • Put the gammon joint in a large pan with a lid. Pour over the cider.
  • Bring slowly to the boil, reduce the heat, put the lid on and simmer for 70 minutes, turning once.
  • Preheat the oven to 180°C, gas mark 4.
  • Drain the gammon then place the meat on a chopping board. Remove the string and cut away the skin with a small, sharp knife. Lightly score the fat in a diamond pattern.
  • Mix the apple sauce, the Grapefruit balsamic and loads of black pepper together in a bowl.
  • Put the gammon in a roasting tin and spoon the mix over the joint.
  • Cook for 45-50 minutes brushing the joint occasionally with the sauce. Remove the gammon from the oven and allow to stand for 10 minutes before eating.
  • With potatoes, chips, greens, salad, eggs, in sandwiches or wraps.
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