Save to your scrapbook

    Baked Gammon with a Quince and Sherry Glaze

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Baked Gammon with a Quince and Sherry Glaze

    A sweet, sticky glaze of quince paste and sherry will perfectly complement the flavours of this traditional Christmas gammon.

    • Preparation time: 10 minutes
    • Cooking time: 130 minutes
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 8


    • 2.5kg Waitrose Smoked Gammon Joint
    • 1 litre pressed apple juice
    • 30-35 whole cloves
    • 100ml Waitrose Fino Sherry
    • 155g pot Waitrose Cano’s Membrillo Pure Spanish Quince Paste (with the prepacked cheeses or from the cheese service counter)


    1. Place the gammon joint in a large pan then pour over the apple juice and enough cold water to cover. Bring to the boil, reduce the heat and cover with a lid. Simmer for 1 hour.
    2. Preheat the oven to 180°C, gas mark 4. Drain the gammon thoroughly and allow to cool slightly. Cut the string, then with a small, sharp knife, carefully cut away the rind, leaving the layer of fat intact. Score the fat with a diamond pattern and stud the centre of each with a clove. Place on a rack in a roasting tin, cover loosely with foil and roast for 45 minutes.
    3. Meanwhile, place the sherry and quince paste in a small pan and gently heat through until the paste has melted, then simmer for 2-3 minutes. Remove the gammon from the oven and spoon about half the glaze over the top. Pour a little water into the roasting tin to prevent the juices burning. Roast for another 20-25 minutes, then remove from the oven and brush with more glaze. Return to the oven uncovered, until the gammon is golden.
    4. If serving hot, allow to stand for 10 minutes before carving into thick slices. Serve with boiled new potatoes and Waitrose Colcannon.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Any remaining glaze can be brushed over chicken breasts or pork chops
    before grilling. The gammon also tastes delicious served cold and sliced for a buffet.


    Average user rating

    4 stars