Rooibos and Honey Glazed Gammon
Servings 8 people
Difficulty Beginner
Total Time 2 hours COOK MODE
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INGREDIENTS
- 2 kg uncooked gammon with kitchen twine netting
- 6 cups water
- 3 bay leaves
- 8 black peppercorns
GLAZE:
- 60 ml butter
- 60 ml honey
- 30 ml 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.
