Roast Gammon – The traditional South African Christmas lunch
For many South Africans, Christmas is not Christmas without a traditional roast gammon. This versatile dish can be served all year round but it is part and parcel of Christmas and the festive season. The left over gammon Boxing Day sandwiches have also become a holiday ‘cuisine’ tradition.
Here is a great recipe to try this Christmas.
Glazed Roast Gammon
1 deboned uncooked gammon of about 2.5kg
1 onion halved
2 sticks celery
75g dark brown sugar
1 tablespoon mustard
Place the ham into a large pot and cover with cold water. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.
Stud the onion halves with 2 cloves and add to the pot. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.
Take the pot off the heat and set aside allowing the gammon to cool in the liquid.
When cool remove from the water, the skin will be east to remove now. Remove the skin and score the fat diagonally into diamond shapes.
Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined.
Brush the gammon with glaze and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze
Recommended wine: The Hill & Dale Chardonnay will pair perfectly with this dish. This harmonious wine, with delicate citrus and vanilla-oak flavours, made in a pleasing style that will appeal to lovers of fruit-led chardonnay .