Sticky glazed gammon

Sticky glazed gammon

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(15 ratings)

Prep: 25 mins - 35 mins


Serves 2

This zingy way with gammon is full of flavour and is surprisingly healthy

Nutrition and extra info

Nutrition: per serving

  • kcal465
  • fat8g
  • saturates2g
  • carbs55g
  • sugars7g
  • fibre5g
  • protein45g
  • salt6.89g


  • 85g bulgur wheat
  • 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
  • 1 large leek, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 orange, halved



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp Worcestershire sauce
  • 1 tbsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp Dijon mustard
  • 2 lean gammon steaks
  • 1 tbsp mint sauce



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Preheat the grill to high. Tip the bulgur and 450ml/16fl oz cold water into a large saucepan, bring to the boil and simmer for 8 minutes. Toss in the peas and leek and bubble for 3-5 minutes more, until soft.

  2. Meanwhile, while the bulgur bubbles, make the glaze and cook the gammon. Squeeze the juice of one orange half into a pan, stir in the Worcestershire sauce, honey and mustard and simmer for 2 minutes until sticky. Season the steaks with pepper only, put them on the rack and grill for 5-6 minutes each side, brushing frequently with the glaze.

  3. When the bulgur is done, drain, season well with salt and pepper and fork in the mint sauce.

  4. Cut each steak in half and serve on the bulgur, with the remaining orange half cut into segments.

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Comments, questions and tips

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skerries's picture
3rd May, 2020
I took on board from the comments below and simmered the glaze a lot longer than the recipe says and it was sticky but I just didnt think it had much taste and didnt add much to the gammon
31st Dec, 2014
Yum! Definitely going to make this again. Surprisingly low cal and very fast. I used spring onions instead of leeks, and giant couscous instead of bulgur.
11th May, 2011
I think I failed miserably to get the glaze to the sticky point, but the bulgar wheat base was delicious.
27th Dec, 2010
This has turned into one of our favourite dinners, so tasty and low fat to boot.
27th Jul, 2009
Very nice. We do it with couscous instead of the bulgur wheat.
26th Jun, 2008
Wow! This is great, and so tasty. Some really tangy flavours and nice and easy too. The bulgar wheat makes a great change from the usual rice and pasta, too.
1st Jan, 2014
small eye
12th Oct, 2015
Agree it sounds yummy but how is it possible to describe the dish as 'surprisingly healthy' when it contains nearly 7g of salt per portion? That's one gram over the recommended daily intake for adults.
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