Glazed Gammon, Peach, Cloves

Les Vergers Boiron

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you