Stellenbosch chef Pieter Vlok of Mont Marie loves producing dishes that have a wholesome simplicity. Try his Ginger-glazed Gammon.
- 1.8kg smoked gammon
- 1.5ℓ ginger beer
- 4 bulbs ginger in syrup, finely chopped
- 2 tsp ground ginger
- Preheat the oven to 160°C. Place the gammon snugly in a pan. Completely cover with ginger beer, topping the pan up with water if the ginger beer doesn’t cover the top of the gammon. Bring the pan to the boil, cover and transfer to the preheated oven for about 1 hour 40 minutes.
- Remove the gammon from the oven and leave to cool in the pan until it is just warm. Increase the oven temperature to 220°C and line a small roasting tin with foil. Remove the skin from the gammon while still warm so you are left with only a thin layer of fat. Score the fat using a sharp knife.
- Mix the chopped ginger, ground ginger and three teaspoons of the ginger syrup from the jar in a small bowl and spread over the top of the gammon. Put the gammon into the prepared tin and pull up the sides of the foil to cover the lean end of the gammon. Roast in the oven for 15 to 20 minutes until golden brown on top.
- Chef’s Tip: The gammon can be cooked and glazed up to three days ahead to serve cold.
- To serve hot, reheat in a hot oven. At Mont Marie we serve a slice of gammon with a soft poached egg, and garnished with Hollandaise sauce, cranberry jelly and mustard mayonnaise.
Wine suggestion: Waterford Elgin Pinot Noir 2012