Owton’s Chinese 5 Spice Gammon

Reasons Why People Love Our Chinese 5 Spice Gammon

✅ Warming festive flavour: Slow-cooked gammon glazed with Chinese 5 spice, soy and a hint of sweetness for a rich, aromatic finish that fills the kitchen with incredible scent.

✅ Perfect for sharing: A juicy centrepiece that slices beautifully for the main event, then works just as well cold in sandwiches, with eggs or stirred through fried rice the next day.

✅ Effortless showstopper: Simple to prepare and finished in the oven, this gammon gives you tender meat, a glossy glaze and big flavour with very little hands-on time.

Cooking Instructions

1. Prep your gammon
Place your gammon joint in a large pan and cover with cold water. Add a few slices of fresh ginger, some spring onion and a couple of star anise if you like extra aroma.

2. Simmer until tender
Bring to the boil, then reduce to a gentle simmer. Cook until the gammon joint is tender and cooked through, skimming any foam from the surface and topping up with water if needed.

3. Mix your Chinese 5 spice glaze
In a small bowl, stir together Chinese 5 spice, soy sauce, honey or brown sugar, and a little garlic. You want a glossy, slightly thick glaze that will cling to the meat.

4. Glaze and roast
Lift the gammon from the pan and let it cool slightly. Remove the rind, leaving a thin layer of fat, and score it in a criss-cross pattern. Brush generously with the 5 spice glaze and roast in a hot oven until the outside is caramelised, sticky and deeply golden, brushing with extra glaze during cooking.

5. Rest, slice and enjoy
Let the gammon joint rest before slicing so it stays juicy. Serve warm with festive sides, or cool completely and use in bao buns, fried rice or stacked into generously filled sandwiches.

Tips & variations

Swap the sweetener
Try maple syrup, marmalade or plum sauce instead of honey or brown sugar for a different kind of sweetness that still works beautifully with Chinese 5 spice.

Add a citrus twist
Grate in orange or clementine zest to the glaze and squeeze over a little juice before roasting. It brightens the flavour and gives the gammon joint a festive lift.

Turn it into crispy leftovers
Use cold sliced gammon in next-day dishes like egg fried rice, noodle stir-fries or loaded bao buns. The 5 spice flavour carries through and makes leftovers feel like a fresh meal.

Boost the aromatics while simmering
When you boil the gammon joint, add whole peppercorns, extra star anise, a cinnamon stick or a splash of rice wine vinegar to build more depth before you even glaze it.

Try a sticky chilli kick
Stir a little chilli paste, sriracha or finely chopped fresh chilli into the glaze if you like gentle heat. It works especially well if you are serving the gammon with rice, stir-fried greens or pickled vegetables.

Nutritional Information (per serving)

Calories: 360 kcal
Protein: 35g
Fat: 20g
Saturated Fat: 7g
Carbohydrates: 7g
Sugars: 7g
Fibre: 0g
Salt: 3.5g

Frequently Asked Questions

1. Do I need to soak the gammon before cooking?
If your gammon joint is very salty, you can soak it in cold water for a few hours, changing the water once or twice. Many supermarket joints are mild enough that you can skip soaking and go straight to simmering.

2. Can I use ready-made Chinese 5 spice instead of making my own?
Yes, shop-bought Chinese 5 spice works perfectly. Just check the strength of the blend and start with a little less if you are unsure, then taste the glaze and adjust.

3. How do I know when the gammon is cooked?
The gammon is ready when it is tender all the way through and reaches 70 °C in the centre when checked with a meat thermometer. If you do not have a probe, pierce the thickest part and make sure the juices run clear.

4. Can I cook the gammon in advance?
You can. Simmer and roast the gammon joint, then let it cool completely. Keep it in the fridge for up to three days and slice as needed. You can also reheat it in foil with a little extra glaze to keep it moist.

5. What can I serve with Chinese 5 spice gammon?
It goes really well with sticky rice, stir-fried greens, sesame carrots, pak choi or a simple slaw. Leftovers are great in bao buns, noodle soups, fried rice and generous sandwiches.

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About the Author.

R Owton Wholesale Butchers

Traditional Family Butchers

The Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.