Justine’s pig in a blanket

8 servings Prep: 25 mins, Cooking: 1 hr
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Perfectly moist and succulent way to make Christmas gammon.

By Food24 November 04 2013
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Ingredients (9)

1 gammon — smoked, bone-in
1 onion — quartered
1 fresh ginger — chopped
4 cup stock — chicken
2 l ginger beer — PnP
1 cloves
GLAZE:
250 g jam — gooseberry and ginger
2 tsp english mustard — hot
60 ml pnp white wine vinegar
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Method:

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.




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