Justine's pig in a blanket

Recipe from: 4 November 2013
recipes gammon roast christmas pork

Ingredients 10
Servings 1
Minutes 00:25


Serving Change
  • 1
    large PnP smoked gammon joint - bone in
  • 1
    PnP onion - quartered
  • 1
    knob PnP knob ginger - 4cm, sliced
  • 4
    chicken stock
  • 2
    PnP ginger beer
  • 1
    handful fine cloves - for studding
  • Glaze:
  • 250
    PnP Finest gooseberry and ginger jam
  • 2
    hot English mustard
  • 60
    PnP white wine vinegar


Place gammon, onion, ginger and chicken stock in a large pot with a tight-fitting lid.

Add enough ginger beer to cover gammon and bring to the boil.

Cook for 30 minutes.

Seal lid by crimping foil around it and wrap in a thick blanket or sleeping bag.

Rest in a warm place overnight.

Remove cooled gammon and carefully peel back skin.

Score skin in a diamond pattern and stud each diamond in the centre with a clove.

Place gammon on a foillined baking tray.

Mix glaze ingredients together and brush over gammon.

Roast at 180ºC for 20-30 minutes or until golden and caramelised.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: holiday  |  pork  |  recipes


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