Page 23 - Irene Farm Village 12 2021

Festive 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/

The Villager • Issue 12 2021 • 21