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Sticky five-spice gammon

Sticky five-spice gammon

Think gammon is only for Christmas? Think again! Cooked in an aromatic stock, the joint is then finished with a rich Asian-inspired glaze.

3 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook2 hrs
  • Total time2 hrs 15 mins
  • Pluscooling

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  • 1kg No.1 Free Range Unsmoked Gammon Joint
  • 1 onion, peeled and quartered
  • 4 clove/s garlic, peeled and bashed
  • 10g ginger, sliced
  • 2 star anise
  • 5 whole cloves
  • 4 tbsp light brown soft sugar
  • 2 tbsp clear honey
  • 2 tbsp soy sauce
  • 1 tbsp Cooks' Ingredients Chinese 5 Spice
  • 2 tbsp Cooks' Ingredients Shaoxing Rice Wine (or dry sherry or Marsala)
  • 1 orange, scrubbed, zest

To serve

  • 400g Thai Sticky Rice
  • ½ cucumber, cut into chunks
  • 5 salad onions, shredded


  1. Put the gammon in a large saucepan with the onion, garlic, ginger, star anise and cloves. Pour in enough water to completely submerge the joint and bring to the boil. Simmer gently for 1½ hours, then remove from the heat and allow the cooked gammon to cool in the pan for 30 minutes.

  2. Meanwhile, put the remaining ingredients in a saucepan over a medium-high heat and bring to the boil, stirring until the sugar has dissolved, then set aside (the glaze will thicken as it cools, making it easier to baste).

  3. Preheat the oven to 200°C, gas mark 6. Transfer the cooled gammon to a roasting tin and score the fat in a criss-cross pattern. Brush ½ the glaze over the meat, making sure that all the white fat is covered. Roast for 20-25 minutes until golden, basting frequently with the rest of the glaze. Meanwhile, cook the sticky rice according to pack instructions. When the meat is fully cooked and the juices run clear, carve and serve with the rice, cucumber and salad onions.


Typical values per serving when made using specific products in recipe


1,912kJ/ 452kcals



Saturated Fat












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