Toffee-Glazed Gammon with Roasted Clemengolds

Recipe from Food & Home Entertaining, Sept 2016
Recipe & styling by Sarah Dall
Photographs by Myburgh du Plessis

Serves 8


3 hrs 20 mins




2kg gammon
1L (4 cups) ginger beer
1 bay leaf

20 cloves
100ml Darling Sweet Honey and Salt Toffee Spread
6 ClemenGolds, halved
45ml (3 tbsp) olive oil
salt and freshly ground black pepper, to taste
fresh sage leaves, to garnish


1. For the gammon, preheat the oven to 140˚C. Place in a roasting dish, and add the ginger beer and the bay leaf. Cover with foil and place in the oven, about 35 minutes per 500g, plus an extra 30 minutes. Remove from oven and allow to cool slightly.

2. For the glaze, increase the oven’s heat to 200˚C. Remove the rubbery skin from the gammon. If cooked properly the skin should pull off easily. Warm the toffee spread and brush it generously over the gammon. Place the ClemenGolds around the gammon and drizzle over the olive oil. Season to taste. Return the gammon to the oven, 20 minutes, until the toffee glaze has turned golden.

3. To serve, remove from oven and allow to rest, 15 minutes, before carving into slices. Garnish with the fresh sage leaves.

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