Name: Mango and mustard glazed gammon
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 1 gammon tied; 1 onion halved; 4 bay leaves; 10 ml dry mustard powder; 1 l ginger ale; 1 l mango juice; stock to cover the gammon; Juice and zest of 2 limes or lemons; 1 large mango plus extra sliced, to garnish; 1/2 red chilli optional; 60 ml brown sugar; 3 tbsp wholegrain mustard

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Ingredients (13)

1	gammon — tied

For the cooking liquid

1	onion — halved
4	bay leaves
10 ml	dry mustard powder
1 l	ginger ale
1 l	mango juice
	stock — to cover the gammon

For the glaze

Juice and zest of 2	limes — or lemons
1 large	mango — plus extra sliced, to garnish
1/2	red chilli — optional
60 ml	brown sugar
3 tbsp	wholegrain mustard

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Method:

Place the gammon joint in a large pot and add the onion, bay leaves and mustard powder. Top with the ginger ale, mango juice and additional stock to cover the meat. Bring to a boil over high heat.

Once boiling, reduce to a medium heat. Cover and simmer for about 40 minutes per kilo or according to instructions on the packaging.

Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.

Preheat the oven to 180°C.

Meanwhile, to make the glaze: in a small pan over a medium heat, combine the glaze ingredients and bring to a boil. Reduce heat to low and cook for 8–10 minutes, until slightly reduced and glossy.

Carefully remove the netting or string and the skin from the gammon joint. Using a small paring knife cut the skin away from the fat, leaving a small layer of fat on top of the gammon.

Score the fat in a diamond pattern and cover the gammon with the glaze, making sure to reserve at least half of the glaze.

Roast the gammon joint for 20–30 minutes, glazing again halfway through.

To serve, garnish with mango slices, carve and serve slices on a platter.

Reprinted with permission from South African Mango Growers’ Association (SAMGA).