Page 30 - Blue Valley 6

recipes

marmalaDe-GlaZeD
Gammon with
poaCheD white
peaChes
Heat 1 cup of marmalade of choice
with 2 teaspoons of sugar. Score
the fat on the cooked gammon
and brush with the marmalade
glaze. Roast at 180°C for an hour,
basting regularly with the glaze.
While the gammon is roasting,
poach 8 white-flesh peaches in
a small saucepan with 3 cups of
water and 120g of sugar for 5 to
10 minutes until the skins start
to split. Peel when cool and serve
with the gammon.

suGareD Gammon with stiCKy Cherries
Score the fat on the cooked gammon. Sprinkle 2 tablespoons of dry English mustard and
3 tablespoons of dark brown sugar all over the fat and pat it in well. Bring 400g fresh cherries,
150g sugar, 2 tablespoons of brandy and a squeeze of lemon to the boil. Brush the gammon with
the liquid and roast at 180°C for 30 minutes (grill for extra crispness). Spoon over the remaining
sticky cherries and juice before serving.

RECIPES FROM TASTE WOOLWORTHS
https://taste.co.za/1-gammon-4-ways/

28 • Issue 6 2021• BLUE VALLEY NEWS