Countdown to Christmas: Gammon glaze recipes that will leave guests asking for more 

The most wonderful time of the year is upon us and with it comes all sorts of beloved and traditional dishes done in the classic way or updated with some interesting twists. For most families, gammon is a staple on the Christmas menu so we put together a few glazes to try this year. 

Siba Mtongana’s Gammon honey glaze

Award-winning South African culinary queen Siba Mtonga is a fan of honey in her gammon glaze. Here’s how she puts it together. 

You will need:

• 45 ml honey
• 30 ml Dijon mustard
• 15 ml soy sauce
• 15 g fresh ginger, very finely grated
• Juice of ½ orange

Mix all the ingredients together in a bowl and brush the glaze liberally over the scored fat layer outside the gammon which would be filled with the whole cloves.

After glazing your cooked gammon with the mixture, bake for 25 minutes “until sticky and crisp round the edges” as per Mtongana’s instructions. 

This recipe was found on sibamtongana.com

Apricot and apple gammon glaze

• 4 tablespoons apricot preserves/jam
• 250 ml apple juice
• 50 g brown sugar
• 50 ml white wine vinegar

After cooking your gammon in the oven, combine all the glaze ingredients in a small saucepan and allow to come to the boil. Cook until the sugar has dissolved.

The author of the recipe advises cutting the skin off the gammon and cutting a diamond pattern into the fat. “At this stage you can press cloves into each diamond if desired.”

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Pour the glaze over the gammon and place back in the oven to cook. Allow the glaze to get sticky but check on it regularly as it can burn quickly. When the glaze is sticky and dark, remove from the oven.

This recipe was found on simply-delicious-food.com

Pineapple and ginger glaze

• 150ml litre pineapple juice
• 1 tbsp ground allspice
• 100g black treacle
• 100g ginger, roughly chopped
• 3 tbsp tomato ketchup
• 3 tbsp sweet chilli sauce
• 3 tbsp clear honey

Put the pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to combine to a purée. Either mix it in a blender or mix it together by hand and spoon all over the already cooked gammon. Alternatively, you can make the mix the night before and cover and chill for up to 48 hours. 

To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.

You can also set some aside until ready to serve.

This recipe was found on bbcgoodfood.com

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