Start the gam­mon early

Woolworths TASTE - - Christmas Lunch 2018 -

There’s noth­ing like the tempt­ing aro­mas of roast­ing gam­mon in the morn­ing to get the house­hold ex­cited about the im­mi­nent big feast (and the next day’s left­overs). Get it on the go early to make way for the lamb rack.


Serves 8 to 10

A LIT­TLE EF­FORT Prepa­ra­tion: 10 min­utes Cook­ing: 1 hour 30 min­utes

white onions 2, quar­tered car­rots 3, quar­tered fen­nel 1 bulb, quar­tered cloves 4 pep­per­corns 1t

Wool­worths bone-in gam­mon

1 x 2.5–3 kg maple syrup 1 cup

Di­jon mus­tard 4T ver­juice 2 cups cloves 1t star anise 1t

Wool­worths soft-eat­ing nec­tarines 250 g Wool­worths soft-eat­ing apri­cots 250 g

1 Pre­heat the oven to 180°C. Place the onions, car­rots, fen­nel, cloves and pep­per­corns in a large, deep bak­ing dish or saucepan. Place the gam­mon on top of the veg­eta­bles. Pour in enough wa­ter to come half­way up the sides of the gam­mon. 2 Poach for 30 min­utes per kilo­gram (this re­duces the roast­ing time).

3 Re­move from the dish and al­low to cool. 4 To re­move the skin, care­fully slice un­der­neath it from one side to the other. Use small, quick strokes to help peel the skin up and away from the fat. 5 Place the maple syrup, mus­tard, ver­juice, cloves and star anise in a saucepan and bring to the boil. Re­duce the heat and sim­mer for 15 min­utes. 6 Pour the glaze over the nec­tarines and apri­cots and al­low to cool. 7 Place the apri­cots and nec­tarines on the gam­mon us­ing tooth­picks to se­cure them, pour over the glaze and roast the gam­mon un­til crispy and golden. CARB-CON­SCIOUS, DAIRY-FREE

WINE: Wool­worths Laibach Mer­lot 2017

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.