It’s just not a Christmas celebration without one of these at the table!
Ingredients
1 (2kg) uncooked boneless gammon
1.5l ginger beer
1 onion, halved
2 sprigs bay leaves
2 packets (700g each) root roast veg
3 Tbsp (45ml) olive oil
Salt and milled pepper
3-4 sprigs thyme
1 packet (200g) orange, thyme and maple flavoured glaze
To serve:
Nectarines and pears, lightly poached in Gluhwein (optional)
Fresh thyme
Method
Place gammon, ginger beer, onion and bay leaves into a large pot. (Cover with water, if needed, to ensure the meat is submerged completely.)
Bring to a simmer, cover and cook on low heat for approximately 1 hour. (If your meat isn’t the exact same size, simmer for 20-25 minutes for every 500g of meat.)
Once your gammon is cooked, drain and discard the liquid and allow the meat to cool just enough to handle.
Cut off the netting and gently pull off the skin on top of the fat layer. Set aside.
Preheat oven to 180°C.
Place vegetables on a baking tray and drizzle with olive oil, season and sprinkle with thyme.
Roast for 30-35 minutes or until all the veggies are soft.
Score the fat and brush with orange, thyme and maple flavoured glaze.
Place in the oven for 20-25 minutes and grill until golden brown.
Serve gammon with roasted vegetables, poached fruit and fresh thyme.
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