Baked Festive Marmalade Gammon

Baked Festive Marmalade Gammon

A favourite on our Christmas Table this year is a Baked Festive Marmalade Gammon served with a Mustard sauce. The sweet flavours of the glaze pair perfectly with the Tart taste of the Mustard sauce. This recipe can be found in the at home with Hirsch’s recipe book. The Gammon is cooked in the LG Neochef microwave which cut down the cooking time by over 2 hours.

Serves 6 – 8


  •  1 x 2 – 2,5 kg gammon
  • 200 ml apricot or orange juice & 200 ml water
  • 1 onion, cut into quarters
  • 2, carrots, cut into pieces
  • 3 sticks celery, cut into chunks
  • Whole cloves


  • 15 ml powdered mustard
  • 200 ml marmalade
  • 20 ml brown sugar
  • 75 ml gin (optional)


  1. To cook the gammon in the Microwave: Place the meat into a suitable microwavable dish, pour over the juice and water and add vegetables. Cover and cook on 70% power, allow 8 – 9 minutes per 500 g.
  2. Turn once; pull a meat fibre to check for doneness. A meat fibre will come away easily when ready.
  3. Remove from liquid, remove skin – leave the fat layer over the surface.
  4. Score the fat in a diamond pattern, stud with cloves. Place into a suitable casserole/roasting dish.

To Glaze:

  1. Blend all of ingredients together.
  2. Then brush them over the gammon.
  3. Cook a further 3 – 5 minutes per 500 g on 70% power, basting often with the glaze.
  4. Allow to stand before carving.
  5. Serve sliced gammon hot or cold, with mustard sauce, & vegetables or salads of choice.
MUSTARD SAUCE (from @Home with Hirsch’s)
  • 40 ml cake flour
  • 60 ml dry mustard powder
  • 125 ml white sugar
  • 2 ml salt
  • 30 ml cooking oil
  • 250 ml water
  • 100 ml white vinegar
  • 250 ml thick mayonnaise
  • Juice of l lemon
  • 60 ml chopped fresh herbs e.g. rosemary, basil, thyme, parsley etc (optional)


  1. Place flour, mustard powder, sugar, and salt into a bowl or a jug. Mix together and add in oil and water, mix well.
  2. Cook on 100% power for 3 – 5 minutes, until thickened. Whisk well.
  3. Cool and then stir in the remaining ingredients.
  4. Excellent with pork, beef, lamb, chicken, sausages, tongue or salted meats. Is also very good as a dip with meatballs or vegetables, can also be used as a salad dressing with baby onions or green beans, or even on sandwiches.
  5. Store in a sealed container in the refrigerator, lasts up to two weeks.

Makes approximately 650 ml

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