Cherry Crush Gammon Recipe

1. Prepare the gammon: Place the gammon in a large pot and cover with apple juice or water. Add the onion and bay leaves. Bring to a boil, then reduce to a simmer and cook gently for 1.5-2 hours, depending on the size of your gammon. This makes the meat tender while infusing it with subtle flavours.

2. Make the glaze: In a small bowl, mix A&O Cherry Crush seasoning with A&O Red House BBQ sauce, the cherries and a cup of water. Stir until smooth and set aside.

3. Score and season: Once the gammon is cooked, carefully lift it out of the pot and allow it to cool slightly. Preheat your oven to 180°C (350°F). Remove the skin from the gammon, leaving a layer of fat. Score the fat in a diamond pattern and generously brush the entire leg with the Cherry Crush glaze.

4. Roast: Place the gammon in a roasting tin and roast in the oven for 25-30 minutes, basting with extra glaze halfway through. You want a sticky, caramelised crust packed with sweetly spiced flavours.

5. Rest and serve: Remove the gammon from the oven and let it rest for 10-15 minutes before carving. Garnish with fresh thyme, slice, and serve with your favourite sides and an extra helping of Red House BBQ Sauce.

A&O Tips:

• Don’t skip basting! The glaze layers up and creates that glossy, irresistible finish.
• Serve with our Next Level Roasties and caramelised root veg for the ultimate feast.
• For a smokier twist, finish the gammon on a smoker or barbecue to add charred edges and deeper flavour.