Gammon with Cape ruby port glaze



  • 2kg uncooked boneless gammon
  • 2 whole cloves + extra for studding
  • 10 peppercorns
  • bay leaves
  • carrots, roughly chopped
  • 3 stalks celery, sliced
  • onions, quartered


  • ½ cup (125ml) Cape Ruby port
  • ⅓ cup (80ml) dark brown sugar
  • ¼ cup (60ml) white wine vinegar


  1. Place gammon ingredients together in a large pot and cover with enough cold water to submerge the gammon.
  2. Bring to a simmer and cook for about 1 hour 40 minutes, or until tender and cooked through. (For smaller gammons, boil gammon 20-25 minutes per 500g.)
  3. Remove from heat and cool in cooking liquid.
  4. Remove gammon from liquid and place in a roasting tray.
  5. Using a sharp knife, carefully peel skin off gammon, leaving a layer of fat on the surface of the meat. Score the fat in a diamond pattern.
  6. Stud cloves into the centre of each diamond.
  7. Heat glaze ingredients together in a small saucepan over a medium heat. Reduce by half.
  8. Preheat oven to 200°C.
  9. Brush gammon with glaze and roast for 20-30 minutes, basting with more glaze from time to time until golden and caramelised.
  10. Slice and serve.