We are in the full swing of Christmas already. This sticky gingerbeer gammon recipe is sure to be a favourite at your feast this year!




  • Festive
  • Pork


  • South African

Cooking Methods

  • Cooking
  • Roasting

Prep Time

30 minutes

Cooking Time

2 hours 30 minutes


For the gammon:

2kg Food Lover’s smoked boneless gammon
1 onion, peeled and quartered
3 carrots, peeled and sliced
5ml (1 tsp) black peppercorns
3 cinnamon sticks
3 bay leaves
1 litre (4 cups) ginger beer
2 oranges, quartered

For the glaze:

45ml (3 tbsp) honey
1cm fresh ginger, sliced
50g light brown sugar
2.5ml (1/2 tsp) ground cinnamon
Juice of 1 orange

For the sweet mustard sauce:

80ml (1/3 cup) wholegrain mustard
45ml (1/4 cup) Dijon mustard
15ml (1 Tbsp) sugar
30ml (2 Tbsp) white wine vinegar
250ml (1 cup) canola oil


Preheat the oven to 180°C. Line a roasting tray with foil.
Place the gammon in a roasting tray with the onion, carrots, peppercorns, cinnamon sticks and bay leaves. Add the ginger beer.
Place in the oven to roast uncovered for 30 minutes. Remove from the oven, cover with foil and continue to roast for another hour.
Meanwhile, combine all the glaze ingredients in a saucepan on a low heat. Allow the mixture to simmer until it reaches a syrupy consistency.
Remove the gammon from the oven. Carefully peel off the skin.
Score the fat with a sharp knife. Brush the fat with half of the glaze and add the orange quarters. Continue baking uncovered for 45 minutes, brushing the remaining glaze over halfway through.

For the mustard sauce:

Combine the wholegrain mustard and the Dijon mustard in a medium bowl. Add the sugar and the vinegar. Gradually add the oil, whisking constantly. Adjust the flavours as necessary. The sauce should be neither overly sweet, nor overly acidic. Add a little water if the sauce gets too thick.
Serve the gammon while hot with the mustard sauce.