South African Hot honey-glazed gammon Recipe:
Ingredients:
.Gammon: 1 large joint (bone-in or boneless)
.For Boiling: Water/Stock, Onion, Bay Leaves, Peppercorns, Cloves, Carrots
.Glaze: Honey, Brown Sugar, Dijon/Wholegrain Mustard, Orange (zest & juice), Ginger, Soy Sauce (optional), Cinnamon (optional)
.For Studding (Optional): Whole Cloves
Instructions:
1. Soak & Simmer: Soak gammon in cold water (for a few hours/overnight). Place in a pot with water, onion, bay leaves, peppercorns, cloves; bring to boil, then simmer for 1-2 hours (or 20 mins per 500g) until tender.
2. Prepare for Roasting: Drain gammon, let cool slightly. Remove rind, score fat in diamond patterns, and stud with cloves.
3. Make the Glaze: Combine honey, mustard, brown sugar, orange juice/zest, grated ginger, and a pinch of soy/cinnamon in a saucepan; simmer until syrupy.
4. Roast: Place gammon in roasting tin, brush liberally with glaze. Roast at 180-200°C (350-400°F) for 30-45 mins, basting often until sticky and caramelized.
5. Serve: Rest for 15 mins before carving. Serve hot or cold with roast veg, potatoes, or in sandwiches.
*Tips for "Hot" Flavor:
.Add a pinch of chilli flakes or a dash of hot English mustard to your glaze.
.Use fresh ginger in the glaze for a spicy kick.
Ingredients:
.Gammon: 1 large joint (bone-in or boneless)
.For Boiling: Water/Stock, Onion, Bay Leaves, Peppercorns, Cloves, Carrots
.Glaze: Honey, Brown Sugar, Dijon/Wholegrain Mustard, Orange (zest & juice), Ginger, Soy Sauce (optional), Cinnamon (optional)
.For Studding (Optional): Whole Cloves
Instructions:
1. Soak & Simmer: Soak gammon in cold water (for a few hours/overnight). Place in a pot with water, onion, bay leaves, peppercorns, cloves; bring to boil, then simmer for 1-2 hours (or 20 mins per 500g) until tender.
2. Prepare for Roasting: Drain gammon, let cool slightly. Remove rind, score fat in diamond patterns, and stud with cloves.
3. Make the Glaze: Combine honey, mustard, brown sugar, orange juice/zest, grated ginger, and a pinch of soy/cinnamon in a saucepan; simmer until syrupy.
4. Roast: Place gammon in roasting tin, brush liberally with glaze. Roast at 180-200°C (350-400°F) for 30-45 mins, basting often until sticky and caramelized.
5. Serve: Rest for 15 mins before carving. Serve hot or cold with roast veg, potatoes, or in sandwiches.
*Tips for "Hot" Flavor:
.Add a pinch of chilli flakes or a dash of hot English mustard to your glaze.
.Use fresh ginger in the glaze for a spicy kick.
South African Hot honey-glazed gammon Recipe:
Ingredients:
.Gammon: 1 large joint (bone-in or boneless)
.For Boiling: Water/Stock, Onion, Bay Leaves, Peppercorns, Cloves, Carrots
.Glaze: Honey, Brown Sugar, Dijon/Wholegrain Mustard, Orange (zest & juice), Ginger, Soy Sauce (optional), Cinnamon (optional)
.For Studding (Optional): Whole Cloves
Instructions:
1. Soak & Simmer: Soak gammon in cold water (for a few hours/overnight). Place in a pot with water, onion, bay leaves, peppercorns, cloves; bring to boil, then simmer for 1-2 hours (or 20 mins per 500g) until tender.
2. Prepare for Roasting: Drain gammon, let cool slightly. Remove rind, score fat in diamond patterns, and stud with cloves.
3. Make the Glaze: Combine honey, mustard, brown sugar, orange juice/zest, grated ginger, and a pinch of soy/cinnamon in a saucepan; simmer until syrupy.
4. Roast: Place gammon in roasting tin, brush liberally with glaze. Roast at 180-200°C (350-400°F) for 30-45 mins, basting often until sticky and caramelized.
5. Serve: Rest for 15 mins before carving. Serve hot or cold with roast veg, potatoes, or in sandwiches.
*Tips for "Hot" Flavor:
.Add a pinch of chilli flakes or a dash of hot English mustard to your glaze.
.Use fresh ginger in the glaze for a spicy kick.
