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
Â½ cup carrots, chopped
Â½ 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.