Cranberry, Ginger and Pineapple Glazed Gammon

Serve it hot or serve it cold - either way the festive gammon is a Christmas staple. Lebo & Tebo from "with love from the twins" have taken this South African classic and added a Laager twist to the glaze creating the CRANBERRY, GINGER AND PINEAPPLE GLAZED GAMMON.




2 kg boneless gammon

2 litres vegetable stock

2 cloves, bay leaf, cinnamon stick

½ cup carrots, chopped

½ cup onion, chopped

Salt and pepper




Boil the ingredients together for 30 minutes. Allow to stand for another 30 minutes after cooking.




2 Tbls lemon juice

1 Tbls butter

1 ml ground ginger spice

4 Tbls Laager Cranberry & Wild Cherry Rooibos reduction (1 cup Tea + Tbs sugar, reduced)

1 Tbls servile marmalade

1 Tbls honey




Melt all the glaze ingredients together.

Remove the top layer of the skin on the gammon.

Score the gammon criss-cross with a knife.

Brush glaze over the top.




8 pineapple rings


Secure pineapple rings with a cherry on the over the gammon with a toothpick.

Roast for 45 minutes at 200 degrees Celsius.