ginger beer and cranberry glazed gammon

ginger beer and cranberry glazed gammon

ginger beer and cranberry glazed gammon

You’ll love the proudly South African twist we’ve added to this ginger beer and cranberry glazed gammon.

  • 3 hrs 15 mins
  • 10-12
  • Intermediate

INGREDIENTS

  • 3.5kg lightly smoked gammon on the bone, skin removed
  • 1L ginger beer
  • 2 cinnamon sticks
  • 3 star anise
  • 3 garlic cloves
  • 450g cranberry jam
  • 250ml frozen cranberries, defrosted (optional)
  • mustard, to serve

METHOD

  1. Preheat oven to 200°C. Place the gammon, fat side up, in a large roasting dish and score the fat in a diamond pattern. Pour over the ginger beer and add the cinnamon, star anise and garlic. Season. Cover the dish with foil and roast for about 2 hours or until cooked (see tip).
  2. Strain off the cooking liquid, add the jam and bring to a boil on high for about 15 minutes or until
    a slightly thickened glaze forms.
  3. Brush some of the glaze over the gammon and roast for about 30 minutes or until caramelised, basting every 10 minutes with remaining glaze.
  4. Set aside to rest for 10 minutes before carving. Serve hot or at room temperature topped with cranberries (if using) and mustard on the side.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

To test whether the gammon is cooked insert a fork at the thickest part of the meat. If it goes in easily, the gammon is cooked. The temperature should be 72°C on a meat thermometer.

Magazine issue date: December, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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