Page 22 - Irene Farm Village 12 2021

Festive 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 use it up, thinly sliced, for anytime Important note: Start with a 4kg
number of delicious flavours sandwiches after all that merry-
G– sweet, tangy or salty – and making excess! ready-cooked gammon (preferably
bone-in). Place it in boiling water for
serves as the perfect complement One gammon, prepared four ways 10 to 20 minutes depending on the
to the traditional turkey and other If you’re trying to decide which size, to warm it through and so you
favourite festive side dishes. Plus, if gammon recipe to use this Christmas, can remove the skin (if it’s still on).
you have any gammon left over after relax. One of these will be a guaranteed The rest is a cinch.
your Christmas dinner, you can easily hit.

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, crystalised 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.

20 • Issue 12 2021 • The Villager