1 x 2 kg medium debones smoked gammon
2L ginger ale
½ cup festive glaze, store-bought or homemade
NOMU Cook’s Collection Whole Cloves
NOMU Sea Salt and Black Pepper, to taste
Place the gammon into a large pot. Add the ginger ale, topping up with water or stock if necessary to ensure the gammon is completely covered.
Cover and bring to a boil over medium heat, then gently simmer over low heat for about 2 hours. Keep an eye on the pot, reducing the heat if necessary. Do not let it boil dry.
When the gammon is cooked, remove it from the heat. Remove the netting and peel off the rubbery skin, exposing the fat layer.
Score the fat in a diamond pattern, and push a whole clove into the centre of each “X'”. Place in a roasting pan, with 2 cups of the cooking liquid, then brush with your glaze. Cover with foil and place in the oven for 10–20 minutes at 160°C, then grill uncovered for a further 10 minutes.
Remove the cloves from the gammon and serve. Save some for delicious leftovers!
1 x 2 kg medium debones smoked gammon
2L ginger ale
½ cup festive glaze, store-bought or homemade
NOMU Cook’s Collection Whole Cloves
NOMU Sea Salt and Black Pepper, to taste
Place the gammon into a large pot. Add the ginger ale, topping up with water or stock if necessary to ensure the gammon is completely covered.
Cover and bring to a boil over medium heat, then gently simmer over low heat for about 2 hours. Keep an eye on the pot, reducing the heat if necessary. Do not let it boil dry.
When the gammon is cooked, remove it from the heat. Remove the netting and peel off the rubbery skin, exposing the fat layer.
Score the fat in a diamond pattern, and push a whole clove into the centre of each “X'”. Place in a roasting pan, with 2 cups of the cooking liquid, then brush with your glaze. Cover with foil and place in the oven for 10–20 minutes at 160°C, then grill uncovered for a further 10 minutes.
Remove the cloves from the gammon and serve. Save some for delicious leftovers!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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