Page 37 - Silverlakes December 2021

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.

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.

Recipes from TASTE WOOLWORTHS
https://taste.co.za/1-gammon-4-ways/

INTRAMUROS DECEMBER 2021 | 35