|for the gammon:|
|1.8 kg||boneless gamon joint|
|1.25 l||apple juice — sparkling|
|1 l||chicken stock — warm|
|15 ml||fresh ginger — grated|
|15 ml||garlic — cloves, finely chopped|
|5 ml||dried chilli flakes — smoked|
|125 ml||brown sugar|
|10||small plums — halved|
|375 ml||red cabbage — shredded|
|375 ml||baby cucumbers — juliened|
|250 ml||sugar snaps — thinly sliced|
|10 ml||lemon juice|
|salt and freshly ground black pepper|
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.