Slow-baked sticky gammon

Slow-baked sticky gammon

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(21 ratings)

Prep: 45 mins Cook: 4 hrs, 30 mins


Serves 10
Fancy a cross between a traditional roasted ham and pulled pork? Use pineapple, treacle and ginger marinade as a tropical glaze

Nutrition and extra info

Nutrition: per serving

  • kcal593
  • fat32g
  • saturates11g
  • carbs15g
  • sugars14g
  • fibre0g
  • protein61g
  • salt8.3g
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  • 3-4kg gammon (doesn't need to be 1 piece, just make up the weight with smaller joints)
  • 1 litre pineapple juice



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 tbsp ground allspice
  • 100g black treacle
  • 100g ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp tomato ketchup
  • 3 tbsp sweet chilli sauce
  • 3 tbsp clear honey


  1. Heat oven to 160C/140C fan/gas 3. Fit the gammon, quite snugly, in a big, deep roasting tin or casserole. Reserve 150ml of the pineapple juice, then pour the rest over the gammon, plus enough water to fill the tin about three-quarters full. Cover tightly with a few sheets of foil, then put in the oven and bake for 4 hrs. About halfway through, check the liquid levels and turn the gammon.

  2. Remove the gammon and pour off the liquid. Cut away the rind and most of the fat, leaving just a thin layer of fat on the joints.

  3. Whizz the reserved pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to combine to a purée. Spoon all over the gammon and set aside until ready to serve (or, if you’ve made at home before taking to the host’s house, cover and chill for up to 48 hrs).

  4. To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.

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Comments, questions and tips

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mi cooking's picture
mi cooking
30th Dec, 2019
Used 3 unsmoked gammon pieces, total 2.9kg, which was plenty for 8. Didn't soak the gammon and it wasn't too salty at all. I changed the marinade: I used only half a teaspoon of ginger, left out pineapple juice and chili sauce but added spicy dark rum and chili pieces, and a bit more honey for sweetness. This is my favourite sticky glaze - the black treacle was such a great find!
21st Apr, 2019
Made this for lunch Easter Sunday, all the guests thought it was the best gammon recipe ever. Made it as stated, apart from missing out the Allspice, which I did not have. Will definitely be using this recipe again.
21st Dec, 2017
Lovely and went down well with everyone. I halved the recipe and there’s was still loads left! I did do a bit less mixed spice and ginger as I was worried it would be overpowering. Glad I did as it was still noticeable.
12th May, 2017
Did this for dinner last night in the slow cooker and then finished it off in the oven and did it for about 8hrs. I didn't have any pineapple juice so I used a combination of apple and orange and then juice from a tin of canned pineapple, then I chopped the pineapple rings and added them to the glaze - made it sweeter and gave a bit of texture. However, the allspice was quite strong so I will do half the quantity next time!
5th Oct, 2015
I have cooked this several times now. The pineapple juice tenderises the gammon and, combined with the slow oven cooking, produces beautifully tender meat which shreds in the same manner as pulled pork. I had a mixed reception to the glaze in my family with some feeling that it contained too much ginger. There also seems to be too much of it and it burns onto the bottom of the dish when roasting. I generally don't bother with it now but just cook the gammon joint in the pineapple juice and omit the glazing and roasting stage, or I use a glaze from a different recipe. I have still given the recipe five stars though as the gammon is excellent by itself when cooked this way. I have generally not soaked my gammon joints in advance but I have found a couple to be rather too salty so I probably will in future.
31st Dec, 2014
Made this for a party buffet and served it cold. Not a scrap left afterwards and many compliments. The description of it being between roast ham and pulled pork was spot on for me. The meat was extremely tender, with people was asking 'How did you make it go like that?!' You can tip off a bit of the sauce and reduce it in a pan then tip it back over the meat for 15 mins if it hasn't gone sticky enough during the 30 mins roast.
26th May, 2014
Cooked this as the recipe for 4 hours, then the next day baked it in the BBQ for a Sunday lunch for 8. It made a delicious change to the usual BBQ fare and went down really well. Recommended!
30th Dec, 2013
Made this as part of a buffet for Boxing day family meal. Everybody loved it and I've had to pass the recipe on to all who ate it. Really easy to do, very tender, and full of flavour!!
27th Feb, 2013
I made this for my children and husband. We all really enjoyed it. Ridiculously tender meat and the sauce gave it an oriental taste. Kids said it was their favourite meal that week.
21st Jan, 2013
We really enjoyed this, used a very large piece of gammon, very tender and the sauce was delicious.


21st Mar, 2016
Looking forward to trying this but not sure what to serve it with? Maybe salad and bread? What have others tried
goodfoodteam's picture
20th May, 2016
Your idea of salad leaves with crusty bread is a good one or how about hot buttered new potatoes or a potato salad? Jacket potatoes are perfect for winter with a chunky homemade coleslaw.
13th Sep, 2015
could I adapt this to cook in a slow cooker while out at work?
deejayellie's picture
27th Sep, 2015
I'd like to know this too. However, I'm going to risk it as I need it to cook tomorrow whilst at work. I'll be putting it on low and hoping for the best. Will roast it when I get home. Fingers crossed...
1st May, 2014
I'm planning on cooking this for a buffet next week to be served in baps. Would you recommend I use smoked or unsmoked gammon? Thanks :)
goodfoodteam's picture
13th May, 2014
Hi there. Either would be lovely, depending on your personal taste. Thanks.
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