Spiced chermoula gammon

Everyone loves gammon at Christmas, but why not try something different and create a zing with our chermoula spice, jam and whiskey glaze.

Prep time 30 minutes | Cook time 3 hours | Serves 8


2.5kg gammon joint unsmoked
1 large onion
2 carrots
2 celery sticks
6 cloves

Few peppercorns 


Put the gammon in a pan covered with water and the rest of the ingredients.

Bring to the boil then simmer for 2 ½ hours. The internal temperature should be at least 68 degrees. Leave to cool in the liquor.

Preheat the oven to 200 degrees.



150g cherry jam

150g bourbon whiskey

1 tbspn brown sugar

50g Essential Cuisine Chermoula spice rub


Bring the glaze to the boil and brush over the gammon. 

Roast for 25 minutes, basting regularly during cooking.


For more recipes download our magic of Christmas magazine

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