Gammon in Cider with Sticky Glaze and Stone Fruit

Cider gammon with a sticky mustard and maple glaze makes the perfect seasonal roast.


Serves 6-8

Preparation Time

Cook time

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  • 2 – 3kg boneless gammon
  • 1 onion, roughly chopped
  • 10g fresh thyme
  • 2 bay leaves
  • 1 Tbsp peppercorns
  • 3 star anise
  • 2 leeks, roughly chopped
  • 2 x 330ml bottles cider

For the sticky mustard and maple glaze:

  • 1 cup maple syrup
  • 1/2 cup soy sauce
  • 4 Tbsp wholegrain mustard
  • 4 star anise
  • 2 cinnamon quills
  • 8 cloves
  • 8 sage leaves

For the grilled stone fruit:

  • 4 – 6 ripe assorted stone fruit, halved
  • 50g butter
  • Juice of a ½ lemon
  • 1 tsp cinnamon
  • 1 Tbsp brown sugar


Preheat the oven to 180°C. Place the gammon in a Le Creuset Signature Roaster along with the onions, thyme, bay leaves, peppercorns, star anise and leeks. Add the cider and enough water, making the liquid come halfway up the sides of the gammon. Roast the gammon for 30 minutes per 500g. Allow to cool for 30 minutes before draining all the excess liquid. Peel the gammon and score the fat with a sharp knife. Place back into the dish.

To make the glaze, heat the maple syrup, soya sauce, mustard, cloves, star anise and sage in a small Le Creuset saucepan and simmer for 5-10 minutes until syrupy. Brush liberally onto the scored gammon fat. Roast for 20 – 30 minutes at 200°C, basting frequently until golden and sticky.

Roast the stone fruit at the same time – arrange on a Le Creuset baking tray, cut-side face up. Brush with butter, squeeze over the lemon juice and sprinkle with cinnamon and sugar. Bake until soft and beginning to colour.

Slice gammon thinly and serve warm with the roasted fruit. Garnish with micro herbs.