When planning your festive feast, you want something ryk en lekker for the main attraction – something that says, “I have eaten!” When making a gammon, you’ve got richness in spades, but to make it lekker, make sure you tick a variety of flavour boxes. This Marmite honey glaze has been a favourite of mine since childhood. It was only later that I knew it was because of its beautiful balance of sweet and umami flavours. Traditional glazes tend to be very sweet, as they are often made with a combination of fruit juice and sugar, but I find the savoury kick in this glaze to give this gammon just the right full-mouth feel.


for the gammon

3 kg deboned gammon

2 whole carrots

1 whole peeled onion, stuck with 4 cloves 

2 bay leaves

5 peppercorns

5 ml mustard powder

cloves to use on top of your gammon

for the Marmite honey glaze

250 ml fynbos honey

30 ml Marmite


For the Gammon

Place the gammon in a large saucepan and cover in cold water. Add the carrots, onion, bay leaves, peppercorns and mustard powder.

Bring the liquid to a boil, cover with a lid and reduce the heat. Let it simmer for 3 hours (see cooking time for a gammon below).

Remove the gammon for the cooking liquid and let it cool. Remove the outer skin of the gammon.

With a sharp knife, score the outer layer of fat by making criss-cross cuts across the surface, forming a diamond pattern. Stick a clove in the center of each diamond.

for the Marmite honey glaze

Preheat the oven to 160 °C. Pour the honey in a saucepan and add the Marmite. Mix it together and place on a medium heat until the honey and Marmite is runny.

Place the gammon on a deep baking tray or oven dish. Spoon the glaze over the gammon and place it in the oven.

Spoon the glaze that forms in the pan or dish over the gammon at regular intervals while baking the gammon.

This should take about 45 minutes to an hour, until the gammon is golden on top.

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