Gammon & Apricot Sauce

  • After cooking grilled gammon and apricots I thought about making the dish with a larger gammon joint.
  • Mine was around – 1kg.
  • I think this is best with an unsmoked joint.
  • Tinned apricots in syrup are best.


  • Unsmoked gammon joint – 1kg or more
  • Tin of apricots in syrup
  • *
  • 1 tablespoon of potato or corn flour – optional
  • Sugar – optional


  • Pre-heat the oven to GM5 – 190° C.
  • This is best cooked in an enamelled tin with a lid.
  • Empty the apricots and the syrup into the base of the baking tin.
  • Place gammon joint on top.
  • Place the lid over the tin.
  • Place in the oven and cook for the time specified for that weight of meat.
  • *
  • Just before the cooking time is up seperate the apricots and the meat.
  • Put the meat back into the oven with the lid on the tin.
  • Put the apricots into a small saucepan and heat up a little whilst stirring.
  • The apricots should have become a thick pulp with just a few large pieces.
  • Though this will depend on the size of the joint.
  • *
  • Optional
  • Mix the potato flour or cornflour with a little water.
  • Stir this into the apricots and heat gently with stirring to thicken the sauce.
  • Sweeten the sauce with sugar to taste.
  • *
  • Slice up the joint and serve with the sauce.

Meakin serving plate and Royal Doulton Burgundy dinner plate.

Thought – will be trying this with a pork loin joint next!

Gammon & Apricots

  • Grilled gammon and grilled pineapple (usually tinned) is a very popular dish in England.
  • Whilst doing some research I discovered that a much older idea is to have apricots with gammon.
  • Apricots were very popular in Elizabethan times, when fruit and meat together were often served.
  • Apricots in these dishes could have been dried apricots but here I have used tinned apricots halves.
  • Apricots in Polish are morela.
  • Apricots are from the Genus Prunus and they are drupes – stone fruits.
  • *
  • Fruit served with meat is very popular in Poland and I think this dish would be well liked.
  • Gammon slices have been used here but this dish could be adapted to use a large piece of ham or gammon.


  • A thick piece of gammon per person
  • 2 apricot halves (tinned) per person – ones in syrup are the best.


  • Grill the gammon on both sides.
  • Drain the apricots from their juice/syrup.
  • Grill the apricots.
  • Serve the gammon with the apricots.
  • *
  • This would go well with potatoes & garden peas and/or a cabbage salad.