The holiday season just wouldn’t be the same without a delicious, saucy gammon on the menu. And while we all love a traditional roast gammon, our recipe gives this festive staple a lekker twist! It combines three South African classics — brandy, coke, and gammon — to create a festive dish that is sure to wow everyone at your table.
| 1 large | Gammon |
| 330ml | Ginger ale (1 can) |
| 330ml |
Beer (1 bottle) |
| 2 | Whole Star anise |
| 3 | Bay leaves |
| 3 | Whole cloves |
| 1 large | Onion, peeled and quartered |
| 1 thumb-length | Quill of cinnamon |
| 1 tsp | Whole black peppercorns |
| Water, to cover | |
| Whole cloves, to stud |
| 330ml | Cola (1 can) |
| 4 tsp | Dijon mustard |
| 1 tsp | Hot English mustard powder |
| 100ml | Brown sugar |
| 1 tsp | Instant coffee |
| 1 tbsp | Freshly squeezed lemon juice |
| 3 tbsp | Brandy |
| 1 | Put the gammon, ginger ale, beer, star anise, bay leaves, cloves, onion, cinnamon, and peppercorns into a large, deep pot on the stove. |
| 2 | Add enough water just to cover the gammon. Bring to the boil, then turn down the heat so that the gammon cooks at a lively simmer. Partially cover the pot with a tilted lid. |
| 3 | Check the pot now and then and top up with more water if necessary. |
| 4 | Turn off the heat and leave the gammon in the liquid to cool completely. |
| 5 |
Preheat the oven to its hottest setting (220 – 240ºC). |
| 6 | Pour the cola into a large, shallow pan, turn on the heat and allow it to bubble briskly until the liquid has reduced by half. |
| 7 |
Whisk in the Dijon mustard, mustard powder, sugar and instant coffee. Turn up the heat and boil fast, stirring often, for 5 to 7 minutes, or until the liquid has reduced and is slightly syrupy. |
| 8 | Remove from the heat and stir in the lemon juice and brandy. |
| 9 | Take the gammon out of its cooking liquid, pat quite dry and place in a roasting pan. |
| 10 | Carefully peel away the rind and discard. |
| 11 | Using a sharp knife, score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves. |
| 12 | Pour the glaze over the gammon and place the roasting pan in a blazing hot oven. |
| 13 | Cook for 20-30 minutes, basting the meat every four to five minutes by scooping the glaze off the bottom of the pan and trickling it all over the top and sides. |
| 14 | When the gammon has a mahogany-brown sticky crust, and there is just a little glaze left in the bottom of the pan, remove it from the oven. |
| 15 | Serve & enjoy! |
