Scotch Bonnet Adjika & Clementine Glazed Gammon

If you love a traditional glazed ham but want it to sing a little louder, this is your moment. Happy Adjika Scotch Bonnet brings bright, fruity heat that plays beautifully with clementine and a lick of honey. The result is a lacquered, sticky glaze that clings to the edges and turns every slice into a party snack. Serve hot for dinner, or roast earlier in the day and put it out warm with pickles and breads for a crowd.

Ingredients (serves 8–10; halve for smaller)

• 1.8–2.2 kg unsmoked gammon joint (boneless)

• 2 bay leaves, a few peppercorns (optional for simmering)

• Glaze:

  • 2 heaped tbsp Scotch Bonnet Adjika (Happy Adjika)

  • Zest and juice of 3 clementines (or 2 oranges)

  • 3 tbsp honey (or soft brown sugar)

  • 1 tbsp wholegrain mustard (optional)

Adjika carries salt and heat; taste the glaze before adding anything else.

Method

1. Simmer the gammon (optional but classic): Place gammon in a large pot, cover with water, add bay and peppercorns. Simmer gently 1 hour (for 2 kg). Drain and cool 10 minutes. (Skip this if using a “cook from raw” roasting-only joint—follow pack timings and jump to glazing.)

2. Skin and score: Heat oven to 200°C (fan 180°C). Cut away the skin, leaving a thin layer of fat. Score a shallow diamond pattern.

3. Make the glaze: Whisk Scotch Bonnet Adjika, clementine zest/juice, honey and mustard.

4. Roast & baste: Place gammon on a foil-lined tray. Brush with half the glaze and roast 15 minutes. Brush again and roast 15–20 minutes until glossy and caramelised.

5. Rest & serve: Rest 10–15 minutes, then slice. Warm any leftover glaze to drizzle over.

How spicy is it?

Scotch Bonnet Adjika is lively but balanced. For a gentler crowd, use 1½ tbsp in the glaze and offer extra at the table.

Serving ideas

• Platter: Slices of gammon, clementine wedges, cornichons, crusty bread, and a ramekin of Scotch Bonnet Adjika.

• Sides: Roasted parsnips and carrots, or a crisp fennel & apple slaw.

Leftovers

• Sandwiches: Gammon, Red Adjika, cheddar, and rocket.

• Bubble & squeak: Fold chopped gammon into leftover roasties and sprouts; top with a fried egg and a little adjika.