December 5, 2016

This recipe has a slight twist on the traditional roast gammon as we know it. Here we slow cook the gammon in Coca Cola, then coat it in a spicy glaze that leaves it sweet and sticky, with a gorgeously golden hue. Decorate with some caramelised cherries to add that festive flair.


  • Prep: 30 mins
  • Cook: 2 hrs 30 mins


2 kg Boneless gammon

2 liters Coca Cola (or enough to cover the gammon)

1 onion peeled and quartered

1 carrot halved

2 cloves garlic

1 star anise

10 to 15 whole cloves

1 tsp ground cinnamon

1 tsp ground ginger

1 tbsp soy sauce

1 tbsp Dijon mustard

0,5 tsp ground black pepper

0,5 cup brown sugar

3 tbsp honey


1Place the gammon in a large pot with the onion, carrot, star anise and garlic. Pour the Coca Cola into the pot, making sure that the meat is completely covered. Bring to the boil on the stove with the lid on, then reduce the heat to a simmer and cook for approx 2 hours.

2Remove the meat from the pot and allow it to cool for a few minutes.

3To make the glaze, take a cup of the liquid from the gammon pot and bring it to a simmer in a small pan, with the rest of the ingredients. Stir intermittently, allowing the liquid to reduce, till it has thickened a bit. Remove it from the heat and set it aside.

4Once the meat has cooled sufficiently, remove the netting that holds the meat together. Slice the skin of the gammon off with a sharp knife, making sure that the fat layer underneath remains intact. Score the fat with 1cm deep cuts in a check pattern, then push a clove into the incisions made where the two cuts cross each other

5Place the meat into a roasting pan and brush the glaze generously over the entire gammon. Bake in a pre-heated, 180 degree Celsius oven for 25-30 mins, until the top of the meat is golden in colour.

6Remove from the oven, allow to rest, then decorate with some caramelised cherries before serving.