Christmas meal idea: Ginger gammon with creamy polenta and apple chutney

This ginger gammon with creamy polenta and apple chutney is a delicious and festive dish perfect for Christmas.

The gammon is cooked with ginger and spices, and then glazed to a golden finish.

It’s served with smooth, creamy polenta and tangy apple chutney, making it a tasty and comforting meal.

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Ginger gammon with creamy polenta and apple chutney

Ingredients

For the gammon

• 2.5 kg boneless gammon
• 4 cm fresh ginger, sliced
• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, chopped
• 2 bay leaves
• 1 cinnamon stick
• 6 whole cloves
• 1 tbsp black peppercorns
• 2 L ginger beer
• 500 ml chicken stock

The glaze

• 4 tbsp honey
• 2 tbsp grated fresh ginger
• 2 tbsp wholegrain mustard
• 1 tbsp soy sauce
• 1 tsp ground cinnamon

For the creamy polenta

• 500 g white polenta
• 2 L chicken stock
• 250 ml cream
• 100 g butter
• 100 g parmesan cheese, grated
• Salt and white pepper to taste

Apple chutney

• 4 large Granny Smith apples, peeled and diced
• 2 onions, finely chopped
• 2 tbsp grated fresh ginger
• 200 ml apple cider vinegar
• 150 g brown sugar
• 1 tsp yellow mustard seeds
• 1 cinnamon stick
• Pinch of salt

Method

For the gammon:

1. Place gammon in a large pot with ginger, vegetables, and spices.
2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

The glaze:

1. Mix all glaze ingredients in a bowl.
2. Preheat the oven to 180°C.
3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

The polenta:

1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
2. Reduce heat and cook for 20-25 minutes, stirring frequently.
3. Add cream, butter, and parmesan—season with salt and pepper.
4. Keep warm, adding extra stock if needed.

Apple chutney:

1. Combine all ingredients in a saucepan.
2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
3. Remove the cinnamon stick. Cool before serving.

Gravy:

Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

*This recipe was sourced from Rediscover Dairy with permission.

Ginger gammon with creamy polenta and apple chutney

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• Author: Rediscover Dairy

Ingredients

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or the gammon

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• • 2.5 kg boneless gammon

• • 4 cm fresh ginger, sliced

• • 2 onions, quartered

• • 2 carrots, roughly chopped

• • 2 celery sticks, chopped

• • 2 bay leaves

• • 1 cinnamon stick

• • 6 whole cloves

• • 1 tbsp black peppercorns

• • 2 L ginger beer

• • 500 ml chicken stock

The glaze

• • 4 tbsp honey

• • 2 tbsp grated fresh ginger

• • 2 tbsp wholegrain mustard

• • 1 tbsp soy sauce

• • 1 tsp ground cinnamon

For the creamy polenta

• • 500 g white polenta

• • 2 L chicken stock

• • 250 ml cream

• • 100 g butter

• • 100 g parmesan cheese, grated

• • Salt and white pepper to taste

Apple chutney

• • 4 large Granny Smith apples, peeled and diced

• • 2 onions, finely chopped

• • 2 tbsp grated fresh ginger

• • 200 ml apple cider vinegar

• • 150 g brown sugar

• • 1 tsp yellow mustard seeds

• • 1 cinnamon stick

• • Pinch of salt

Instructions

For the gammon:

1. Place gammon in a large pot with ginger, vegetables, and spices.
2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

The glaze:

1. Mix all glaze ingredients in a bowl.
2. Preheat the oven to 180°C.
3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

The polenta:

1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
2. Reduce heat and cook for 20-25 minutes, stirring frequently.
3. Add cream, butter, and parmesan—season with salt and pepper.
4. Keep warm, adding extra stock if needed.

Apple chutney:

1. Combine all ingredients in a saucepan.
2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
3. Remove the cinnamon stick. Cool before serving.

Gravy:

Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

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