Celebration Gammon With A Honey Mustard And Star Anise Glaze PICTURE: Supplied/Pick n Pay
We all have our favourite Christmas recipes. The go-to family classics, the traditional recipes shared from generation to generation. The tried and tested recipes that have served us well every year. But sometimes it gets boring and we need to bring in something different to the table. 
So how about you take your Christmas favourites, and add a twist here and there? We asked Pick and Pay to share with us these traditional Christmas recipes with a difference. 

Celebration Gammon With A Honey Mustard And Star Anise Glaze

3kg (approx. size) PnP boneless uncooked Gammon
1 onion, quartered
2 carrots, peeled and chopped
2 celery sticks, chopped
1 bay leaf
10 peppercorns

For Glaze:
2L PnP ginger beer
350g PnP brown sugar
150g honey
1 cup (250ml) whisky
2 cinnamon quills
8 cardamom pods, bruised
3-4 star anise
1 Tbsp (15ml) Dijon mustard
1 Tbsp (15ml) thyme, chopped
50g ginger, peeled and grated
Cloves for studding
3 PnP pink lady apples, halved
3 pears, halved

Place gammon, onion, carrot, celery, bay leaves, peppercorns and ginger beer into a pot and top up with water to cover gammon completely.
Place a side plate over the gammon to keep it submerged while bringing to the boil.
Reduce heat and simmer for 2½ - 3 hours.  Cool gammon in liquid.
Top up with extra ginger beer if needed.

For the Glaze:
Pour all the ingredients into a saucepan and simmer until sugar has dissolved and syrup has formed.  Cool and remove the spices.  
Remove gammon from liquid and remove the skin using a small paring knife.  Leave a ½ cm thick layer of fat.  
Score the fat with a diamond pattern and stud the centre of each diamond with a clove.  
Preheat oven to 200C.
Place gammon, apples and pears on a baking tray and brush with glaze before placing in the oven.  
Glaze continuously while fat turns a deep golden colour.  
Serve gammon with roasted pears, apples and mustard.

Recipe provided by Pick n Pay