Make-ahead for Christmas Day: Ginger glazed Gammon with grilled pineapple
Preparing a Gammon for Christmas Day is a relatively easy thing to do these days – often all you have to do is glaze the top, and warm it up before serving. Jan Kohler, home-chef and author of Pink Gin and Fairy Cakes shares an easy but so rewarding recipe you simply have to try.
You’ll need: A gammon/ ham of your choice; 1 -2L of ginger ale; 1 cup of white wine; a cinnamon stick; half an orange, sliced; 4 cloves; 2 star anise; 1 onion, quartered; 1 tablespoon of fennel seeds; water, if needed; 1 pineapple, sliced; maple syrup, for glazing.
How to do it:
Place your gammon in a pot with all of the ingredients (except the pineapple), ensuring that it is fully immersed in the liquid. The amount that you need will depend on the size of both your gammon, and the pot that you are going to cook it in. Add water if you need to.
Cook this following the instructions on the packaging of your selected meat. If you are cooking a raw ham from scratch, you’re probably looking at 3 hours. It will be less for a pre-cooked gammon.
Once done, set the gammon aside to cool. Remove the rind with a sharp knife, brush it with maple syrup and grind over a bit of salt. This can be grilled in the oven to make a delicious, crispy crackling.
Finely slice your pineapple, brush the slices with maple syrup and fry these in a griddle pan to serve with the sliced gammon. Add a few tablespoons of the “gammon water” to any juices left in the pan, and then drizzle this over your platter of sliced gammon and pineapple for extra flavour.
About the book Pink Gin and Fairy Cakes:
In this book, Jan included the recipes people ask her to share most often. “It is my hope the book will be well-used in any mom’s kitchen, but more so, will give other moms the confidence to put on fabulous birthday parties, entertain friends and even entertain large crowds with ease and with the same enjoyment I’ve had. The food in this book will fill a home with people and contentment and will make little hearts happy while parents have fun along the way!” R410 from a bookstore near you.
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* Recipe & image by Jan Kohler.
