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#WFD – Glazed red wine and cinnamon gammon
Remove from the oven, allow to rest for a few minutes then slice and serve
POLOKWNE – This week, Review’s What’s for Dinner recipes are all about Christmas Cheer and giving you ideas on what to make for Christmas lunch with the family.
Gammon is a favourite among many South Africans at Christmas time.
What’s for Dinner says this aromatic cinnamon and red wine infused gammon is delicious served hot or cold, if you buy a pre-boiled gammon it will be even easier to prepare.
Ingredients
For boiling the gammon:
- 3.5kg boneless gammon roast
- 2 onions, peeled and quartered
- 2 carrots, unpeeled and sliced
- 2 stalks celery, chopped
- 4 Robertsons Bay Leaves
- 12 Robertsons Whole Black Peppercorns
- 12 Robertsons Whole Cloves
For the Glaze:
- 15ml dijon mustard
- 30ml flora gold margarine
- 125ml honey
- 125ml firmly packed brown sugar
- 250ml red wine
- KNORR Chicken Stock Pot
- 1 Robertsons Whole Cinnamon Stick
- 5ml Robertsons Ginger
- 5ml Robertsons Mixed Spice
- 30 Robertsons Whole Cloves
- 125ml water
Method
- Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves
- Cover with cold water then bring to the boil
- Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through
- Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything)
- Preheat oven to 200C
- In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the KNORR Chicken Stock Pot – about 8-10 minutes
- To prepare the gammon for roasting peel back and remove the rind from the gammon
- Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray
- Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered
- Baste with the remaining glaze and roast for a further 10 minutes
- Remove from the oven, allow to rest for a few minutes then slice and serve
- Tip – use the juices in the roasting tray to make a delicious sauce or gravy!
