Page 69 - CON Boardpack FEBRUARY 2020 FINAL (v5) P1 - 75_Neat
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ADDENDUM 5




                                                                                               roast vegetables, apples or apricots   (basically whatever you like that’s
                                                Score the fat in a criss-cross or diamond  pattern (without cutting too deeply into  the fat). Stud the gammon with cloves.   Place all the ingredients into a small   stirring until the mixture is smooth.  You might need to add a little water to  the glaze to thin it out a bit. Place the   gammon into a lined baking tray, brush  the glaze over the fat layer and roast    Allow the gammon to cool   slightly, then serve sliced
                                                    Preheat the oven to 210ºC.  pot. Gently heat over a low heat,    TO SERVE
                                                        FOR THE GLAZE  for 25-30 minutes   or until the glaze   is golden and
                                              STEP 3                     bubbling.

                                                                                                  Carefully peel    off the skin of the    gammon, leaving    behind a layer
                                                                                                STEP 2  of fat.
                                                             In a large pot, add the vegetables,  herbs and spices except the cloves.  Place the gammon on top of these  and pour over enough cold water  to cover the meat. Bring to a boil,  then reduce the heat to a slow   simmer. Cook for 25 minutes per  500g, then an extra 15 minutes. If  necessary, top up the water during  cooking. Remove the gammon  from the cooking liquid and allow

                                                           STEP 1             to cool.   mashed potato,   sweet potato   wedges, pars-  nips and butter-  nut are all great,   sweeter roast   fruit such as   apples and pears   also work well.   If serving it cold,   potato salad,   slaws and pickles   do the trick.
                          Let the festivities begin! This step-by-step guide  to a Festive Gammon with Apricot & Honey  Glaze (with extra tips for more flavour, sauces  and vegetable pairings) will add a deliciously
                                  decadent touch to your Christmas table.
                                                                                   handy tips  sauces using   fresh herbs such   as parsley, thyme   and dill as well   as prepared   mustards, apple   sauce and chut-  neys are great.  For vegetable   sides: If serving   a gammon hot,   roast vegetables   such as roast or
                                                      •  2 carrots, peeled and roughly
                                      FESTIVE GAMMON   WITH APRICOT &   1 x 4.5-6kg, bone-in, smoked  gammon, tied or in a net  For the cooking liquid  •  1 large leek, washed chopped  •  3 stalks celery, rinsed and   •  Small handful parsley •  1 tbsp black peppercorns  •  1 tbsp dried, whole allspice   •  1 cup chunky apricot jam
                                         HONEY GLAZE  •  1 onion, quartered  chopped  roughly chopped  •  3 bay leaves  •  2 sticks cinnamon  berries   •  2 tbsp cloves  For the glaze  •  1 tbsp butter  •  2 tbsp honey  •  2 tsp Dijon mustard  •  Juice of 1 lemon   For flavourful   broths: You can   add orange peel;   orange, apple or   pineapple juice;   cider; star anise;   chicken stock;   chillies etc. to   cooking liquid.    For sauces:   Mustard-style or   creamy he
                                          Serves 10                                               the gammon


                                                                                                           RECIPES : JUSTINE KIGGEN. PHOTOGRAPHS: LIZA VAN DEVENTER. STYLING: CARYN MCARTHY















                                         Gammon   over!

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