Roasted Gammon with Low Carb Sticky Orange Glaze. 2g net carbs.
This has to be one of my favourite meals. No effort at all. Boil the joint. Then roast it. And in the meantime, the kitchen fills with the sweetest, most delicious, Christmassy aroma.
Just 15 minutes prep is all it takes. The rest is done for you. So there’s plenty of time to prepare something else. Or put your feet up.
Gammon is a very cheap cut of meat that tastes great when cooked well. Add some cauliflower mash or cauliflower cheese on the side. Or maybe some green veggies, such as broccoli with velouté, to create a complete, delicious, yet inexpensive meal for the whole family.
The low carb/keto glaze is easily customisable to add an extra spice kick or additional sweetness. There is nothing to stop you from personalising it to suit your taste and preference.
The Difference between Gammon and Ham
They are both from the hind leg of a pig. Gammon is cured and then sold raw. Ham is cooked or dry-cured, and is ready-to-eat. Once you’ve cooked your gammon, it becomes ham.
A gammon joint can either be smoked or unsmoked, on or off the bone. Which one you choose is really down to preference.
Soaking the gammon in water to remove saltiness is generally no longer necessary, but check with your butcher, or look at instructions on the wrapping to be sure.
How to Cook Roasted Gammon with Low Carb Sticky Orange Glaze
Before you begin, weigh your gammon to calculate cooking times. You’ll need to cook it for 20 mins per 450g/1lb plus 20 mins overall. You can either boil it, roast it, or both. If you choose to do both, simply divide the cooking time.
A 1kg boneless joint easily provides 5 servings. I like to slice the whole thing and serve enough for one dinner. Then I put the remaining slices in a baking dish, together with the juices that collected on the baking foil, and either freeze or refrigerate for another day. When I’m ready for the next meal, I put the sliced meat and juices in a frying pan with a little extra virgin olive oil and butter, and I gently re-heat it all until golden brown and sticky. An additional touch of seasoning, sticky sweetener and a squeeze of citrus fruit revitalise the dish. No leather-like meat. No chewiness. As succulent as when it came out of the oven.
Ultimately, the flavour you achieve is down to the glaze you apply. My sweet and sticky orange glaze takes minutes to mix. Don’t be tempted to add more squeezed orange juice that the recipe states. The glaze should be thick enough so it doesn’t totally slide down the sides when you brush it on.
There’s a detailed recipe waiting for you.
- Yield: 5 portions
- Serving: ⅕th
- Calories: 355
- Fat: 21g
- Net Carbs: 2g
- Protein: 34g
- 1 kg unsmoked gammon joint (boneless)
- 1 chopped celery stalk
- 5 cloves
- 10 juniper berries
- 1 chopped carrot
- 1 whole shallot
- 6 black peppercorns
- 2 fresh bay leaves
- 1 TBSP coarse Himalayan pink salt (U.S.option HERE)
- 1 + ½ small oranges
- 45g (3 TBSP) erythritol (U.S. option HERE)
- 20g food-grade glycerine (U.S. option HERE) or sticky sweetener (U.S. option HERE)
- 15g (1 TBSP) Dijon mustard
- 1 tsp (heaped) mixed/all spice
- 1 tsp blackstrap molasses (U.S. option HERE)
- ½ small orange (10ml juice + zest)
- a few star anise or cloves
- 1 additional orange (sliced)
- mix all ingredients to make a sticky paste; set aside.
- put the gammon in a suitably sized, deep saucepan, add all other ingredients - including quartered oranges - and cover with water.
- bring to the boil, then turn heat down and simmer, lid on, for 35 minutes; skim and discard any white froth that may rise to the top.
- take gammon out of the pan and let it cool for 10 minutes.
- pre-heat oven to 180°C fan (200°C static).
- remove the rind and score the fat layer with a sharp knife in criss-cross fashion; then place the joint, fat-side up, in a roasting tin (THIS is the perfect size) lined with foil, allowing for 2 generous overhangs.
- brush the fat layer with ½ the glaze mixture.
- (optional) place thin orange slices over the centre - overlapped and pinned down with a toothpick - then top with star anise.
- close the foil loosely around the joint, creating a dome for the steam, and place in the middle of the oven.
- after 30 minutes, increase oven temperature to 200°C fan (220°C static) and take the pan out.
- uncover the gammon, remove orange slices and star anise and set aside for decoration later, brush remainder of the glaze all over, and roast, uncovered, for another 10-15 mins until dark and sticky.
- remove from oven and leave to rest for 5-10 minutes before carving (decorate with the orange slices and star anise you set aside earlier).
Use untreated/unwaxed oranges.
I don't use allulose for the glaze because it tends to burn too quickly.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
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