MANGO AND GOOSEBERRY GLAZE FOR GAMMON

a Sweet and tangy glaze for any cut of meat.

• 125 ml gooseberry jam
• 200 ml chunky mango jam
• 400 ml apricot jam
• 100 ml golden syrup
• 125 ml water

Combine all the ingredients in a saucepan and slowly boil until reduced.
Baste the gammon with a liberal amount of the glaze and grill or roast, basting periodically until the glaze is nicely caramelized.
Serve gammon with the rest of the cooked glaze on the side.

Recipe and Photo: Elize de Kock