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Christmas Gammon

Turn on the festive charm with mouth-watering gammon and fruit, sugar and orange glaze toppings – serve it hot or cold!


For the gammon you’ll need

4 kg gammon (on or off the bone)

2 bay leaves

10 peppercorns

6 cloves garlic

½ tsp. white mustard seeds (optional) 

For the fruit topping you’ll need

1 tbsp. olive oil

3 cm peeled ginger; cut into thin strips

1 cup cranberries; roughly chopped

1 cup Turkish apricots; roughly chopped

¾ cup orange juice

Zest of 1 orange

1 tbsp. soy sauce

1 tsp. sesame oil 

For the sugar topping you’ll need

2 tsp. ready-made hot English mustard

2 tbsp. brown sugar

¾ tsp. ground cloves

For the orange glaze you’ll need

2 cups orange juice

10 ml ginger; crushed

1 tbsp. soy sauce

1 clove garlic; chopped 


Preheat the oven to 190 ºC.

Remove the gammon from the packaging and place it in a saucepan large enough to hold it.

Add the bay leaves, peppercorns, cloves and mustard seeds, cover with water and bring to the boil.

Turn the heat down and simmer gently until the gammon is tender.

Remove the gammon from the stock and let it cool slightly, then peel off the skin.

Place a sheet of foil in a roasting pan and place the gammon on the foil.

Before you score the gammon fat in a diamond pattern, trim some of the excess fat.

Leave some of the fat to keep the meat moist, as it adds to the flavour.

Reduce the glaze ingredients in a pot until thick and syrupy. You will be left with +/- 125 ml glaze.

Rub the top of the gammon with mustard, sprinkle the sugar topping ingredients over it.

Dab with some of the glaze.

Mix the remaining glaze with the fruit topping and press this mixture onto the top of the gammon.

Roast in the oven until the top looks glazed and bubbly.

To make the fruit topping, heat the oil in a small saucepan and fry the ginger for 30 seconds. Stir in the dried fruits, orange juice and zest.

Cook until the fruit is slightly swollen, stir in the soy sauce and sesame and cool until needed. 

Christmas Snowballs

Classic fruit mince pies, vanilla ice cream, honey and meringues for a delicious Christmas dessert to end off a spectacular lunch!


For the pudding you’ll need

6 classic fruit mince pies

6 balls vanilla ice cream

2 eggs

2 L vanilla ice cream

6 tbsp. runny honey

A selection of summer berries to garnish

For the meringue you’ll need

6 egg whites

1 cup castor sugar

1 tsp. vanilla extract


Place the mince pies and ice cream balls separately on a baking tray and freeze for 24 hrs.

Do the following just before serving the puddings:

Pre-heat your oven to 240 °C. 

Beat the egg whites with an electric mixer until soft peaks start forming.

Add the castor sugar gradually while mixing. 

Keep beating mixture until it is thick and glossy and the sugar is dissolved. Beat in the vanilla extract.

Place a ball of frozen ice cream onto each frozen fruit mince pie and drizzle with honey.

Cover the stacks completely with meringue. Bake in pre-heated oven until just golden brown.

Decorate with fresh berries and dust lightly with icing sugar.

Remove the terrine from the freezer 15 min. 

Before you want to serve it, dip in warm water to loosen it and place it onto a platter.

Top with the berries, and a good sprinkling of icing sugar.