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PARTNER CONTENT: Plum, ginger and chilli glazed gammon


Plum, ginger and chili glazed gammon

Ingredients 18
Servings 6
Time 45 mins

Ingredients

  • For the gammon:
  • 1.8
    kg
    boneless gammon joint
  • 1.25
    l
    sparkling apple juice
  • 1
    l
    chicken stock - warm
  • 250
    ml
    plum sauce
  • 15
    ml
    ginger - finely grated
  • 15
    ml
    garlic - finely chopped
  • 5
    ml
    smoked chilli flakes
  • 4
    star anise
  • 125
    ml
    brown sugar
  • 10
    small plums - halved
  • For the slaw:
  • 375
    ml
    red cabbage - shredded
  • 375
    ml
    baby cucumbers - julienned
  • 250
    ml
    sugar snaps - thinly sliced
  • 45
    ml
    mint leaves
  • 10
    ml
    lemon juice
  • salt and pepper
 

Method

2 hours and 20 mins
 

For the gammon, place the meat in a large pot. Whisk the sparkling apple juice, chicken stock, plum sauce, ginger, garlic and chilli flakes together.

Pour it over the meat and add the star anise. Bring it up to a gentle simmer over medium heat, skimming off any impurities and cook for 1 hour 15 mins.

Leave the meat to cool in the liquid for 15 mins. Remove the meat from the liquid, remove the netting it came in and place on a lined baking tray. Gently peel off the skin, leaving the fat in tact.

Using a very sharp knife, score the fat into diamonds. Leave the meat to dry in the fridge while the glaze is prepared.

Whisk the brown sugar into the cooking liquid and bring it up to a gentle simmer over medium heat.

Simmer until thick and syrupy, 25-30 mins. Preheat the oven to 190°C. Brush the gammon with the glaze and roast for 20 mins.

Brush the gammon with the remaining glaze; add the plums to the tray and roast for a further 15 mins. 

For the slaw, toss all of the ingredients together and season lightly.

Serve the gammon in slices with the roasted plums and slaw on the side.

TIP: Plum sauce can be found in the Asian aisle of the supermarket or at your local Asian supermarket.

TIP: If you cannot find plum sauce, simply replace it with cranberry sauce as an alternative. It is similar in colour and sweetness.

In partnership with South African Pork.

 

Read more on: gammon  |  festive  |  pork  |  plums
 

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