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.
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.
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articles/shutterstock_680657197.jpg
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