Glazed Gammon, Peach, Cloves

Shelley Sofier

Les Vergers Boiron

Premium Supplier 22nd October 2018

Glazed Gammon, Peach, Cloves

Glazed Gammon, Peach, Cloves recipe by chef Adam Handling, made using Les Vergers Boiron peach puree. To get your free sample, email:


  • For the gammon:
  • 1 gammon
  • 10 cloves
  • 200ml Les Vergers Boiron peach puree
  • 200g brown sugar
  • White wine vinegar (as required)
  • Garnish
  • Broccoli (as required)
  • Olive oil (as required)


Boil the gammon in water for about 5hrs – until soft. Allow to cool.
Score and stud the gammon with the cloves
Make a glaze by bringing to the boil the peach puree and brown sugar. Brush and glaze the gammon and bake at 180°C in the oven for 45mins, re-glazing every 15mins.
For the sauce, take the remaining glaze and add a splash of vinegar to it.
For the garnish: char the broccoli for smoky flavor.

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