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

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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