#Nourishing: Cook, bake & be merry

Get creative in the kitchen this Christmas with ideas that take you from lunch to leftovers, from snacks to gifts.

GINGER GAMMON SERVES 8

The gammon has to soak in water for four to six hours, so begin this dish the day before.

INGREDIENTS

HAM

• 3 to 3,5kg smoked, deboned gammon

• 4cm piece of fresh ginger, peeled and cut into discs

• 1 onion, sliced

• a few bay leaves

• 6 black peppercorns

• 6 whole cloves

• 2 to 3 litres of ginger ale

GLAZE

• 75ml (5T) preserved ginger in syrup, finely chopped

• 20ml (4t) ginger syrup from the preserve

METHOD

GAMMON

1 Soak the gammon for 4 to 6 hours in cold water before you start cooking.

2 Drain the gammon and place in a large pot. Add the fresh ginger, onion, bay leaves, pepper and cloves. Cover with ginger ale and bring to a boil.

3 Lower the temperature and simmer according to weight: 25 minutes per 500g of meat.

4 Remove from the liquid and let cool. Remove the skin.

GLAZE

1 Use a sharp knife and cut a diamond pattern into the fat layer of the ham. Place in an overproof dish that you’ve sprayed with non-stick spray or smeared with butter.

2 Mix the ginger preserve and syrup and rub a thick layer of the mix carefully over the top of the gammon. Roast for 40 to 45 minutes at 180° Celsius until brown and shiny.

3 Pour over some extra ginger syrup, and serve with vegetables of your choice, like carrots and onions.