Glazed Gammon, Peach, Cloves

Les Vergers Boiron

Les Vergers Boiron

Standard Supplier 22nd October 2018
Les Vergers Boiron

Les Vergers Boiron

Standard Supplier

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: [email protected]


  • 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 Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.