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recipes

CHRISTMAS GAMMON

“If there’s one time of the year in particular which makes you think
of gammon, and succulent cuts of ham, it has to be Christmas.”

ammon can be paired with a number of
delicious flavours – sweet, tangy or salty –
Gand serves as the perfect complement to
the traditional turkey and other favourite festive
side dishes. Plus, if you have any gammon left
over after your Christmas dinner, you can easily
use it up, thinly sliced, for anytime sandwiches
after all that merry-making excess!

one Gammon, prepareD Four
ways
If you’re trying to decide which gammon
recipe to use this Christmas, relax. One of
these will be a guaranteed hit.
Important note: Start with a 4kg ready-cooked
gammon (preferably bone-in). Place it in boiling
water for 10 to 20 minutes, depending on the
size, to warm it through and so you can remove
the skin (if it’s still on). The rest is a cinch.
maple-GlaZeD Gammon with
piCCalilli
Score the fat on the gammon in a diamond-
shaped grid and stud each diamond with
a clove. Mix 1 cup of orange marmalade,
4 tablespoons of chopped, crystallised ginger
and 1 cup of maple syrup in a small saucepan
with a little water, bring to the boil and reduce.
Roast the gammon for 15 minutes at 180°C and
then drizzle over half the glaze (make sure the
glaze covers the whole top of the gammon).
Continue to roast the gammon for another
40 minutes, basting with the remaining glaze
every 20 minutes. Serve with piccalilli.

maple syrup anD
blueberry-GlaZeD
Gammon with roast
shallots anD FiGs
Make a glaze with 370g fresh
blueberries, 5 tablespoons of
dark brown sugar, 1 vanilla pod
(split), 2 tablespoons of water and
250ml of maple syrup. Cook for
1 or 2 minutes until the blueberries
start to burst. Brush the gammon with
half of the glaze and roast at 180°C
for 20 minutes. Add some peeled
shallots (tossed in butter, sugar, olive
oil, salt and pepper) to the roasting
pan and roast for another 20 minutes.
Add some fresh figs and blueberries,
drizzle over the remaining glaze and
roast for a final 20 minutes.

BLUE VALLEY NEWS • Issue 6 2021• 27