Turn on the festive charm with mouth-watering gammon and fruit, sugar and orange glaze toppings – serve it hot or cold!
For the gammon you’ll need:
4 kg gammon (on or off the bone)
2 bay leaves
6 cloves garlic
½ tsp. white mustard seeds (optional)
For the fruit topping you’ll need:
1 tbsp. olive oil
3 cm peeled ginger; cut into thin strips
1 cup cranberries; roughly chopped
1 cup Turkish apricots; roughly chopped
¾ cup orange juice
Zest of 1 orange
1 tbsp. soy sauce
1 tsp. sesame oil
For the sugar topping you’ll need:
2 tsp. ready-made hot English mustard
2 tbsp. brown sugar
¾ tsp. ground cloves
For the orange glaze you’ll need:
2 cups orange juice
10 ml ginger; crushed
1 tbsp. soy sauce
1 clove garlic; chopped
1. Preheat the oven to 190 ºC.
2. Remove the gammon from the packaging and place it in a saucepan large enough to hold it.
3. Add the bay leaves, peppercorns, cloves and mustard seeds, cover with water and bring to the boil.
4. Turn the heat down and simmer gently until the gammon is tender.
5. Remove the gammon from the stock and let it cool slightly, then peel off the skin.
6. Place a sheet of foil in a roasting pan and place the gammon on the foil.
7. Before you score the gammon fat in a diamond pattern, trim some of the excess fat.
Leave some of the fat to keep the meat moist, as it adds to the flavour.
8. Reduce the glaze ingredients in a pot until thick and syrupy. You will be left with +/- 125 ml glaze.
9. Rub the top of the gammon with mustard, sprinkle the sugar topping ingredients over it.
Dab with some of the glaze.
Mix the remaining glaze with the fruit topping and press this mixture onto the top of the gammon.
10. Roast in the oven until the top looks glazed and bubbly.
11. To make the fruit topping, heat the oil in a small saucepan and fry the ginger for 30 seconds.
Stir in the dried fruits, orange juice and zest.
Cook until the fruit is slightly swollen, stir in the soy sauce and sesame and cool until needed.
• Serve hot or cold.
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