Rooibos and Honey Glazed Gammon
Servings 8 people
Difficulty Beginner
Total Time 2 hours COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 2kg uncooked gammon with kitchen twine netting
- 6 cups water
- 3 bay leaves
- 8 black peppercorns
GLAZE:
- 60ml butter
- 60ml honey
- 30ml rooibos tea
- 1 tsp Hinds Spices Pure Ground Ginger
- 2 tbsp fresh orange zest
METHOD
- Place gammon with the net in a pot and add water, bay leaves and peppercorns. Make sure that the gammon is submerged completely in the water. Bring to the boil, then reduce to a simmer for 90 minutes. Drain and cool.
- Pat dry, remove the net and pull off the skin to expose the fat. Score fat about ½ cm deep, taking care not to cut through to the meat. Place in a roasting pan.
- Preheat oven to 200°C. Make the glaze by melting the butter in a saucepan over medium heat, add the rest of the ingredients and whisk together. Baste the gammon with the glaze and roast for 20 minutes.
