Honey Glazed Gammon Ham (Cherry & Honey Glaze)

This Honey Glazed Gammon Ham is an easy, impressive centrepiece for entertaining all year round. Starting with a tender, simmered gammon joint (using my trusted gammon method), it’s finished with a glossy cherry and honey glaze, then roasted with oranges, pineapple and fresh cherries for a beautifully caramelised, flavour-packed result.

This recipe is designed to work hard for you beyond the main meal. Along with making a beautiful centrepiece, it gives you tender, flavourful gammon that’s ideal for easy lunches and next-day meals — from sandwiches and salads to pasta dishes and quick dinners. It’s a practical, crowd-pleasing recipe that fits just as well into everyday cooking as it does into entertaining, helping you get more value and more meals from one gammon joint.

Why You’ll Love This Recipe

• Foolproof method with consistent results
• Juicy, tender ham every time
• Sticky cherry honey glaze with real depth of flavour
• Ideal for Christmas, Easter and entertaining
• Excellent make-ahead main dish

Why This Recipe Works

• Gentle simmering keeps the gammon juicy and evenly seasoned
• Removing the rind allows the glaze to penetrate and caramelise
• Regular basting builds flavour and shine
• Fruit and citrus balance the sweetness of the glaze
• Cooling and resting improve texture and slicing

Ingredients

For Simmering the Gammon (Aromatics)

Use what you have — you don’t need everything.

• Celery
• Carrots
• Onion
• Salt
• Black pepper
• Coriander seeds
• Bay leaves
• Peppercorns
• Aniseed
• Fennel seeds
• Cinnamon stick
• Mustard seeds
• Cumin seeds

For the Gammon

• 1 gammon joint (about 2.5kg / 5.5lb)

Sweet & Sticky Cherry Honey Glaze

• Fresh cherries, pitted
• Honey
• Dark brown sugar
• Orange juice
• Orange zest
• Cinnamon
• Allspice
• Fresh lemon juice or apple cider vinegar
• Sea salt

(Optional: A splash of Frangelico or your favourite festive liqueur)

For the Roasted Fruit

• Oranges, cut into wedges
• Pineapple pieces
• Whole fresh cherries
• Fresh thyme
• Olive oil
• Pinch of salt

Method

1. Simmer the Gammon

Place the gammon joint into a large pot or Dutch oven. Add aromatics and cover fully with water. Bring to a gentle simmer (not a rolling boil) and cook until the gammon is tender and cooked through.

2. Cool, Remove Rind & Score

Remove from the pot and allow to cool enough to handle. Remove the netting and carefully peel off the rind, leaving a layer of fat. Score the fat in a diamond pattern.

3. Make the Cherry Honey Glaze

In a small saucepan, combine cherries, honey, dark brown sugar, orange juice and zest, cinnamon, allspice, lemon juice or vinegar, and salt. Bring to a simmer and cook for 5–10 minutes. Remove from heat and allow to cool and thicken.

4. Glaze & Bake (see basting images further up)

Preheat oven. Place gammon on a roasting tray. Brush generously with glaze. Roast for 20–30 minutes, basting every 5–10 minutes for a glossy, sticky finish.

5. Roast the Fruit

Add oranges, pineapple, cherries and thyme to the roasting tray. Drizzle lightly with olive oil and sprinkle with salt. Roast alongside the ham until caramelised.

How To Keep Gammon Moist

Baste, baste and baste! Frequent basting prevents drying out, adds shine and builds deep flavour. It’s worth the effort.

Make Ahead Instructions

• Simmer the gammon up to 2–3 days in advance
• Cool completely and refrigerate, tented with foil
• Make glaze ahead and refrigerate
• On the day, bring to room temperature, glaze and bake

Variations

• Use cranberry juice instead of orange for a festive twist
• Swap cherries for cranberries or plums
• Add a splash of brandy, rum or Frangelico
• Add star anise or cloves to the glaze

Storage

• Store leftovers in an airtight container in the fridge
• Keeps well for 4–5 days (often still great up to 7)
• Excellent for sandwiches, salads and omelettes

FAQs

How do you thicken honey glazed ham glaze?
Simmer the glaze for a few extra minutes until reduced. The glaze will continue to thicken as it cools.

How do you thin ham glaze if it becomes too thick?
Add orange juice, pineapple juice, apple juice or water and gently reheat until the glaze is pourable.

Can honey glazed gammon be made ahead of time?
Yes. Simmer the gammon up to 3 days in advance. Store refrigerated, then glaze and bake on the day of serving.

How long does cooked gammon last in the fridge?
Cooked gammon will keep for 4 to 5 days in an airtight container and may still be safe for up to 7 days if stored correctly.

How often should you baste gammon while roasting?
Baste every 5 to 10 minutes to keep the ham moist and to build a glossy, caramelised glaze.

Should you remove the rind before glazing gammon?
Yes. Removing the rind allows the glaze to soak into the fat and caramelise properly in the oven.

Can you freeze leftover honey glazed gammon?
Yes. Slice, wrap tightly and freeze for up to 2 months. Thaw in the fridge and reheat gently.

What to Serve with Ham (Best Side Dishes)

• Instant Pot Buttery Mashed Potatoes
• Berries Prosciutto And Cheese Salad
• Crispy Baked Hasselback Potatoes
• Italian Summer Salad
• How To Make The Best Roast Potatoes
• Garlic, Cheese and Herb Toast
• Tomato Cucumber Salad

More Gammon & Ham Recipes

• Christmas Gammon Recipe
• Instant Pot Gammon
• Easy Frangelico Glazed Gammon Recipe

More Recipes You’ll Love

• Duck In Red Wine Sauce
• Easy South African Summer Trifle Recipe
• Roast Chicken and Potatoes
• Roast Beef With Gravy (Air Fryer)

If you try this recipe, I’d love to hear how it turned out 🤍
Leave a comment below or tag me on Instagram!