Pic from Taste
It is Christmas time and despite the days warming up nicely, we are most certainly planning an elaborate feast for the festive table!
As it is near impossible to get your hands on an ethically farmed turkey in South-Africa (we have tried!), why not stick with a nice and (sticky) gammon this year for Christmas lunch or dinner? If you are braving the heat and have a lunch planned, have it cold and serve with some salads (watch this space!) and a nice mustard sauce. Or for dinner, serve it with delicious poached pears for a touch of sweet. Something different from the normal apple and pork combination.
Here is a simple and easy recipe from Abigail Donnelly – tried and tested!
1 large traditional beech-smoked gammon (about 2,5 kg)
Olive oil, for rubbing
Sea salt, for rubbing
2 x 165 g cranberry-and-apple jelly
For the pears:
8 pears, halved
100 g white sugar
2 T olive oil
50 g butter
Fresh oregano, for scattering
Preheat the oven to 160°C. Score the fat of the gammon and rub with oil and sea salt. Roast for 1 hour 30 minutes, or until crisp on the outside and succulent inside. In a small saucepan over a low heat, reduce the cranberry-and-apple jelly until thick and syrupy. Use to glaze the roast gammon.
Serve with sliced roasted pears on the side.
To make the pears: Place the halved pears in a baking tray and sprinkle with sugar and olive oil. Dot with butter and scatter over the oregano. Roast for 30 minutes.