South African’s don’t turkey for Christmas, we gammon

If South Africa had a national drink it would be brandy and coke and unlike our American counterparts, a turkey just does not cut it on the average South African’s Christmas table.

Why not celebrate our unique pallet and put the two together this Christmas? That’s right, you could be serving a brandy and coke glazed gammon this Christmas.

Ingredients:
• Large gammon, weighing 2.5kg to 3 kg, bone in or out
• 1 can (330 ml) ginger ale
• 1 bottle (330 ml) of your favourite beer
• 2 whole star anise
• 3 bay leaves
• 3 whole cloves
• 1 large onion, peeled and quartered
• 1 thumb-length quill of cinnamon
• Large blade of mace (or a quarter of a nutmeg, grated)
• 1 tsp (5 ml) whole black peppercorns
• water (to cover)
• whole cloves (to stud)

For the glaze:
• 1 can (330 ml) Coca-Cola
• 4 tsp (20 ml) Dijon mustard
• 1 tsp (5 ml) hot English mustard powder
• 100 ml brown sugar
• 1tsp (5 ml) instant coffee
• 1 Tbsp (15 ml) freshly squeezed lemon juice
• 3 Tbsp (45 ml) brandy of your choosing

Weigh your gammon or make a note of the weight printed on the label. This will determine how long you need to cook it.

Put the gammon, ginger ale, beer, star anise, bay leaves, cloves, onion, cinnamon, mace and peppercorns into a large deep pot. Add enough water to cover the gammon and bring the water to the boil then turn down the heat so that the gammon cooks at a slow simmer.

Partially cover the pot with a tilted lid. If you’re using a boneless gammon cook the meat for 30 to 40 minutes per kilogram. If you’re using a gammon with a large bone, cook it for 45 to 55 minutes per kilogram or according to the instructions on the wrapping. Top up with more water if necessary.

Turn off the heat and leave the gammon in the liquid to cool completely. (It’s a good idea to boil the gammon the day before, and to leave it overnight to cool).

Preheat the oven to its hottest setting (220 to 240 ºC). Pour the Coca-Cola into a large, fairly shallow pan (a wok is ideal), turn on the heat and bubble briskly until the liquid has reduced by half.

Whisk in the Dijon mustard, the mustard powder, the sugar and the coffee powder. Turn up the heat and boil fast, stirring often, for five to seven minutes or until the liquid has reduced and is slightly syrupy.

At this stage, you should be left with about 200 ml of liquid. Remove from the heat and stir in the lemon juice and brandy.

Fish the gammon out of its cooking liquid, pat dry and place in a roasting pan. Carefully peel away the rind and discard. Using a sharp knife, cut the top of the gammon in a diamond pattern. Stud the gammon with whole cloves.

Pour the glaze over the gammon and place the roasting pan in a blazing hot oven. Cook for 20 to 30 minutes (how long this takes will depend on the heat of your oven), basting the meat every four to five minutes by scooping the glaze off the bottom of the pan and trickling it all over the top and sides. The glaze will thicken and reduce as time goes by. Important: watch it like a hawk as it burns easily.

When the gammon has a mahogany-brown sticky crust, and there is just a little glaze left in the bottom of the pan, remove it from the oven.

Using a pastry brush, paint any remaining glaze over the top and sides of the gammon. Set aside to rest for ten minutes, then serve hot with boiled new potatoes and a green salad. If you’re serving this cold, store it, uncovered, in the fridge, for up to four hours.

Serves eight to 10. Enjoy!

Original courtesy of whatsforsupper-juno.blogspot.co.za

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