The most wonderful time of the year is upon us and with it comes all sorts of beloved and traditional dishes made classic or updated with some interesting twists. For most families, gammon is a staple on the Christmas menu, so we rounded up a few glazes to try this year.
Siba Mtongana Gammon Honey Glaze
Award-winning South African culinary queen Siba Mtonga is a fan of honey in her gammon glaze. Here’s how he puts it together.
You will need:
- 45 ml of honey
- 30 ml of Dijon mustard
- 15 ml of soy sauce
- 15 g fresh ginger, very finely grated
- Juice of ½ orange
Mix all the ingredients in a bowl and spread the glaze generously over the layer of fat scraped off the gammon that would be filled with the whole cloves.
After you glaze the cooked gammon with the mixture, bake for 25 minutes “until sticky and crispy around the edges” according to Mtongana’s instructions.
This recipe was found on sibamtongana.com
Apricot and apple gammon glaze
- 4 tablespoons of apricot preserves / jam
- 250 ml of apple juice
- 50 g of brown sugar
- 50 ml of white wine vinegar
After baking the gammon, combine all the glaze ingredients in a small saucepan and bring to a boil. Cook until the sugar has dissolved.
The author of the recipe advises to cut the skin off the gammon and cut a diamond pattern into the fat. “At this stage, you can press the keys into each diamond if you want.”
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Pour the glaze over the gammon and return to the oven to cook. Allow the glaze to become sticky, but check regularly as it can burn quickly. When the glaze is sticky and dark, remove from the oven.
This recipe was found on simply-delicious-food.com
Pineapple and ginger frosting
- 150 ml of pineapple juice
- 1 tablespoon ground red pepper
- 100 g black molasses
- 100 g ginger, coarsely chopped
- 3 spoons of tomato sauce
- 3 spoons of sweet chilli sauce
- 3 tablespoons of clear honey
Put the pineapple juice, allspice, molasses, ginger, ketchup, sweet chilli and honey to combine in a puree. Either mix it in a blender or mix it by hand and spoon it over the cooked gammon. Alternatively, you can make the mixture the night before and cover and refrigerate for up to 48 hours.
To serve, heat the oven to 200°C / 180°C fan / gas 6. Roast for 30 minutes until hot and sticky, then break into large pieces to serve.
You can also set some aside until ready to serve.
This recipe was found on bbcgoodfood.com
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