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CITRUS GLAZED GAMMON
Serves 8-10
3-4kg gammon on the bone
1 onion, roughly chopped
2 carrots, roughly chopped
2-3 stalks of celery, roughly chopped
15ml whole black peppercorns
2 bay leaves
Enough water to partially cover
GLAZE
250ml frozen unsweetened orange juice concentrate, defrosted
60ml honey
60ml soft brown sugar
5ml soy sauce
5ml Dijon mustard
50g butter
30ml orange liqueur
Place the gammon in a large saucepan and cover with water. Add the vegetables, peppercorns and bay leaves to the water, bring to the boil and simmer covered for 3-4 hours. Remove and cool slightly. Remove the rind and score the fat layer into a diamond pattern.
Place the gammon in a roasting pan, brush with the glaze and roast in a preheated oven at 180ºC for 20 minutes.
Baste halfway with more glaze. Remove and rest for about 10 minutes before carving.
Serve sliced with remaining glaze and orange slices.
GLAZE: Combine all the ingredients except the liqueur in a saucepan and bring to the boil.
Simmer for 5-10 minutes until thickened. Remove from heat and add the orange liqueur.
ASIAN GLAZED GAMMON
Serves 6-8
1.2kg boneless gammon
1 onion, roughly chopped
2 carrots, roughly chopped
2-3 stalks of celery, roughly chopped
15ml whole black peppercorns
2 bay leaves
Enough water to partially cover
Whole cloves
10 plums, pitted and halved
GLAZE
60ml plum sauce
60ml soy sauce
60ml hoisin sauce
60ml honey
5ml five-spice powder
Place the gammon fat side up into a roasting pan and add the onion, carrots, celery, peppercorns, bay leaves and water to cover. Cover the pan with foil and cook in a preheated oven at 180°C for 30 minutes per 500g.
Remove from oven and cool slightly. Using a small sharp knife, remove the rind and score the fat lightly in a diamond pattern, then stud the centre of each diamond with a clove.
Brush over the glaze and roast for 15-20 minutes. Serve with poached plums.
GLAZE: In a small saucepan, combine all ingredients.
Bring to the boil, reduce heat and simmer for 5-10 minutes.
Poach the halved plums in the glaze for a few minutes.
CIDER GLAZED GAMMON
SERVES 8-10
2.2kg boneless gammon
330ml cider
500ml apple juice
2 sharp green apples, cored and cut into rough chunks
1 cinnamon stick
15ml coriander seeds
GLAZE
30ml brown sugar
250ml cooking liquid from gammon
400g tin of baby apples, to serve
Place the gammon in a large saucepan and add the rest of the ingredients. Cover and simmer for 2-3 hours. Remove and cool slightly. Strain and reserve the cooking liquid.
Remove the rind and score the fat into diamonds. Brush with glaze and roast in a preheated oven at 180ºC for 15-20 minutes. Served with poached baby apples.
GLAZE: In a pan, combine sugar with cooking liquid from the gammon and bring to the boil. Simmer for 5-10 minutes, until thickened. Drain the apples and poach in the glaze for a few minutes.
APRICOT AND CRANBERRY CHUTNEY
Makes 750ml
10 apricots, pitted and coarsely chopped
1 onion, chopped
250g dried cranberries
250ml cider vinegar
60ml lemon juice
500ml light brown sugar
5ml ground cinnamon
Combine all the ingredients in a saucepan and simmer for 50-60 minutes until mixture has reduced and thickened.
Remove from heat and add some more chopped apricots, if desired.
Bottle and seal.
ANGELA DAY
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