Soy Glazed Gammon with Red Onion Marmalade

Soy Glazed Gammon with Red Onion Marmalade

Gammon is very popular at Christmas time. This recipe has a lovely Kikkoman soy glaze.

  • Serves8
  • Preparation Time5 mins
  • Cooking Time3 hours 40 mins


  • 4 kg (8lb) un-smoked boned and rolled gammon or shoulder joint
Cooking Liquor
  • 8 peppercorns
  • 4 bay leaves
  • 200g (8oz) shallots or onions, peeled and halved
  • Cold water, sufficient for cooking
Roasting glaze
  • 100g clear honey
  • 125ml Kikkoman Soy Sauce
  • 50ml (2fl oz) maple syrup
  • 25g (1oz) fresh ginger puree
Red onion marmalade
  • 100g (4oz) butter
  • 500g (20oz) red onions, peeled and sliced
  • 100ml (4fl oz) Kikkoman Soy Sauce
  • 500ml (18fl oz) red wine vinegar
  • 500g (18 oz) soft light brown sugar


Soak the gammon for 24-48 hours prior to cooking to remove excess salt, changing the water occasionally. Preheat the oven to 180C/350F/Gas mark 4. Drain the gammon and place in a deep roasting tin. Half fill the tin with cold water and add the peppercorns, bay leaves and shallots. Cover with foil and cook for 2-3 hours.

Remove the gammon from the oven, remove the foil, string and cut away the skin. Score the fat in a diamond pattern over the surface of the gammon. Return to a clean tin. Raise the oven temperature to 220°C/425F/Gas mark 7.

Mix the honey, soy sauce, maple syrup and ginger puree and brush over the gammon. Return to the oven for 15-20 mins until the outer surface is caramelised.

To make the marmalade: melt the butter in a large pan, sweat the onions until softened and add soy sauce, vinegar and sugar. Stir until the sugar dissolves and simmer for 30 mins. Serve with the gammon.