Page 39 - Kyalami issue 4 2021

Kyalami Estates Corporate Brand Bible Design 26
3.0 Folder (Inner)
FESTIVE RECIPES
CHRISTMAS If there's one time of the year in particular

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

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.

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.

Kyalami Estates • CONNECT • Issue 4 2021 37