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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.

 

INGREDIENTS:

 

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

 

METHOD:

 

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

 

GLAZE:

 

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

 

METHOD:

 

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.

 

TOPPING:

 

8 pineapple rings

Cherries

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

Roast for 45 minutes at 200 degrees Celsius.

 

 

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