Gammon Recipe | Melissa's

Christmas Gammon

6 to 8
Prep time
Cook time
4h 30m


3 to 4kg Gammon, skin scored
4 Carrots, sliced into rings
½ Celery head, sliced into thin slices
2 Medium Onions, chopped roughly
6 Star anise
10 Bay leaves
2 Cinnamon sticks
1 bottle/250ml Melissa’s Turkish fig balsamic reduction. (half for stock, half for basting)
8 Oranges, quartered
4 Lemons, quartered
1 tbsp. salt
Water to fill casserole.


  1. Preheat the oven to 160c
  2. Layer a large roasting dish about 10 to 20 cm high with the carrots, celery, star anise, bay leaves, cinnamon, half of the Turkish balsamic reduction, half of the squeezed oranges, half of the pressed lemons and salt.
  3. Squeeze the other half of the oranges and lemon’s and mix the juice in a small bowl with the additional Turkish balsamic glaze.
  4. Place the gammon on top of the mixture in the casserole. Baste with the orange juice mixture. Fill the roasting dish with water so that the gammon is halfway to three quarter’s covered in the ‘stock’ mix.
  5. Cover with foil. And cook for 4 hours, basting the top of the gammon with the orange juice sauce.
  6. Take off the foil and increase the oven temperature to 200c. Keep an eye on the crackling, roast on high for 20 to 30 minutes.
  7. For serving pull the gammon slightly apart, garnish with pomegranates.