CHRISTMAS GAMMON: A COOKING METHOD
“It’s more of a method than a recipe. Gammon is my favourite meat at Christmas.”
- gammon, size according to your need
- ginger beer, to cover the gammon
- apricot jam, to taste
- grainy mustard, to taste
- treacle sugar, to taste
Remove the skin of the gammon and cut the fat layer into diamond shapes.
Slow cook the gammon in ginger beer in a slow cooker for three hours on high, and remove.
Spread the gammon with apricot jam and grainy mustard, sprinkle lightly with treacle sugar.
Grill on the middle rack in the oven till golden and glossy.
Monitor the grill process carefully.
Method en photo: Elsabie Templeton
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