Ottolenghi's Sticky Tamarind and Apple Gammon
By Yotam Ottolenghi
Published on 02 February 2026
Sweet, tart and salty, this sticky gammon by Yotam Ottolenghi is the perfect pairing of flavours. A touch of brown sugar helps create a jammy glaze that seeps into the roasted onions and apples. We love to serve this with a creamy potato gratin and sautéed greens for Sunday lunch, then pile any leftovers into sandwiches the next day.Time and servings
1 hr 15 minsTotal time
4Servings
10 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 1kg unsmoked boneless gammon joint
- 3 bay leaves
- 6 cloves
- 900ml cloudy apple juice
- 2 onions, peeled and cut into 1cm slices
- 1½ tbsp olive oil
- 2 tbsp light brown sugar
- 5 tbsp Ottolenghi Sticky Date and Tamarind Sauce
Method
Step 1
Heat the oven to 240°C/220°C fan/gas 9. Place the gammon in a medium lidded pan, along with the bay leaves and cloves. Pour over the apple juice and place on a medium-high heat. Bring to a boil, then turn the heat down to medium-low and simmer with the lid on, for 35 mins.Step 2
Meanwhile, arrange the onion and apple slices in a 20x30cm baking dish. Drizzle with the oil and sprinkle over 1 tbsp sugar, ½ tsp salt and a good grind of black pepper. Place in the oven for 30–35 mins until starting to caramelise. Remove the dish from the oven and set aside.Step 3
Carefully lift the gammon out of the pan, keeping the cooking liquid, and transfer to a plate. Remove and discard the string from the gammon before placing it on top of the onions and apples, then score the fat with a small sharp knife. Fish out the bay leaves and add them to the dish.Step 4
Pour 100ml of the cooking liquid around the onions and apples (discard the remaining liquid). Mix the tamarind sauce with the remaining brown sugar and spoon evenly over the gammon. Return to the oven for 25–30 mins until burnished and sticky. Set aside to rest for 10–15 mins before cutting into thick slices and serving, with the apples and onions alongside.