Recipe of the day: Berry-glazed gammon with roasted vegetables

This berry-glazed gammon with roasted vegetables dish marries the rich, savoury flavour of gammon with the tangy sweetness of a berry glaze, creating a delightful balance that’s perfect for any occasion.

Paired with perfectly roasted baby potatoes, Brussels sprouts, and beetroot, this meal is not only a feast for the taste buds but also a vibrant, colourful addition to your table.

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Berry-glazed gammon with roasted vegetables

Ingredients

• 1 whole gammon (smoked or unsmoked), about 2-3 kg, skin removed and excess fat trimmed
• Cloves for studding the gammon
• 2 cups mixed berries (fresh or frozen)
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste
• 500g baby potatoes, halved
• 300g Brussels sprouts, halved
• 200g beetroot, halved
• Olive oil for tossing vegetables
• Optional: Cinnamon or star anise, orange zest

Method

1. Preheat your oven to 180°C (350°F).
2. Place the prepared gammon in a roasting pan, score in a diamond pattern, and stud with cloves.
3. In a saucepan over medium heat, combine berries, brown sugar, honey, balsamic vinegar, water, and Dijon mustard, adding optional spices or zest.
4. Simmer until the sauce thickens (about 10-15 minutes). Strain if desired.
5. Brush the Gammon with part of the berry glaze. Reserve the remaining glaze for basting and serving.
6. Roast in the preheated oven for about 90 minutes, basting every 20 minutes. In the last 10-15 minutes, increase the heat to 200°C (400°F) to crisp the exterior.
7. Toss the vegetables with olive oil, salt, pepper, garlic, and herbs. If space is tight, arrange them around or on a separate baking sheet, adding them halfway through the gammon’s cooking time.
8. Apply a final glaze and remove it from the oven. Tent with foil and let rest for 10-15 minutes before slicing.
9. Slice the gammon and serve with the roasted vegetables. Drizzle extra berry glaze over the gammon slices and garnish with fresh herbs and berries.

*This recipe was sent by Protactic Strategic Communications on behalf of the South African Pork Producers’ Organisation (SAPPO)

Berry-glazed gammon with roasted vegetables

Read more

Recipe of the day: Chicken teriyaki bowl

• Author: www.sapork.co.za
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• • 1 whole gammon (smoked or unsmoked), about 2-3 kg, skin removed and excess fat trimmed

• • Cloves for studding the gammon

• • 2 cups mixed berries (fresh or frozen)

• • 1/4 cup brown sugar

• • 1/4 cup honey

• • 1/4 cup balsamic vinegar

• • 1/4 cup water

• • 2 tablespoons Dijon mustard

• • Salt and pepper, to taste

• • 500g baby potatoes, halved

• • 300g Brussels sprouts, halved

• • 200g beetroot, halved

• • Olive oil for tossing vegetables

• • Optional: Cinnamon or star anise, orange zest

Instructions

1. Preheat your oven to 180°C (350°F).
2. Place the prepared gammon in a roasting pan, score in a diamond pattern, and stud with cloves.
3. In a saucepan over medium heat, combine berries, brown sugar, honey, balsamic vinegar, water, and Dijon mustard, adding optional spices or zest.
4. Simmer until the sauce thickens (about 10-15 minutes). Strain if desired.
5. Brush the Gammon with part of the berry glaze. Reserve the remaining glaze for basting and serving.
6. Roast in the preheated oven, basting every 20 minutes. In the last 10-15 minutes, increase the heat to 200°C (400°F) to crisp the exterior.
7. Toss the vegetables with olive oil, salt, pepper, garlic, and herbs. If space is tight, arrange them around or on a separate baking sheet, adding them halfway through the gammon’s cooking time.
8. Apply a final glaze and remove it from the oven. Tent with foil and let rest for 10-15 minutes before slicing.
9. Slice the gammon and serve with the roasted vegetables. Drizzle extra berry glaze over the gammon slices and garnish with fresh herbs and berries.

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