Reloaded Mag Africa Volume 17 | Page 32

MY MEAT FOR CHRISTMAS

Gammon

SWEET MUSTARD GLAZED GAMMON

Christmas isn’t really complete without good food. Here is the typical Christmas schedule for the average Christian/Catholic out there (I can’t comment on other religions as I have no knowledge of them, so I’m not ready for that drama.). You wake up in the morning in a very good mood, its Christmas afterall, get ready for church.

While making your way to church, there’s one thing going through your mind, and that is the good food waiting for you… fast forward to after the church service and exchanging pleasantries with everyone, you make your way home… (now you see this year’s Christmas meal through my eyes)!

The Meat.

First of all, I’m black, and more importantly, I’m Zulu (grew up around Xhosa people), so meat is one thing I would glad put you in hospital for if your dare mess with “my meat”. Here are two types of meats you should definitely have on you Christmas meal table this year:

Ingredients

•1x 2kg boneless gammon

•500 ml cold water

•2 onions, quartered

•2 carrots,roughly chopped

•350 ml apple juice

•4 Tbsp wholegrain mustard

•2 tsp Dijon mustard

•50 g Wild blossom honey

•juice of 1/2 lemon

•2 Tbsp sugar for the egg whites

Cooking Instructions

1.Pre-heat the oven to 170°C.

2.Place the gammon in a roasting tray and pour in the apple juice and

water. Add the onions and carrot and cover with foil.

3.Place in the oven and allow to roast for 20 mins per 500g.

4.To make the glaze, combine all the ingredients in a small saucepan

and allow to simmer until it reduces slightly.

5.When the gammon is cooked, remove from the oven and turn the heat up to 200°C.

6.Cut the skin off the gammon and cut a diamond pattern into the fat.

7.Pour the glaze over the gammon and place back in the oven.

8.Allow the glaze to get sticky but check on it regularly as the glaze can burn easily.

9.When the glaze is sticky and golden brown, remove the gammon from the oven.

10.Slice and serve the gammon warm or allow to cool before serving.