Preserved watermelon and gammon

Recipe from: 29 October 2012

Ingredients 16
Servings 1
Minutes 00:15


Serving Change
  • 1
    gammon joint - smoked or unsmoked
  • 1
    onion - quartered
  • 1
    carrot - chopped
  • 2
    PnP bay leaves
  • 1
    fennel seeds
  • 2
    PnP ginger beer
  • Glaze:
  • 125
    preserved watermelon - with syrup
  • 125
    preserved ginger - with syrup
  • 1
    Pinch salt and milled pepper
  • 1
    handful clove - for garnish
  • Sweet mustard:
  • 4
    English mustard powder - to taste
  • 60
    PnP white wine vinegar
  • 1
    PnP condensed milk
  • 1
    PnP Finest whole-grain mustard


Place gammon on a trivet, petal steamer or side plate inside a large pot (this will prevent the gammon from burning or catching at the bottom).

Add onion, carrot, bay and fennel and top up with ginger beer. Add enough water to cover. Calculate cooking time by allowing 20 minutes per 500g and simmer, covered, until cooked through. Cool gammon in liquid.

Remove gammon from liquid and carefully pull skin away using your hands and a small knife. Score fat in a criss-cross pattern to make diamond shapes.

Stud the middle of each diamond with a clove and place gammon on a baking tray lined with a double layer of foil.

Place glaze ingredients into a blender and blitz until smooth.

Preheat oven to 220°C. Glaze gammon with a pastry brush.

Roast for 20-30 minutes or until skin turns a rich, golden colour.

Rest joint for 20 minutes before serving.

Mix mustard ingredients together. Season and allow to thicken and infuse. Slice gammon and serve with sweet mustard.

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

Read more on: festive recipes  |  roast  |  pork


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