Gammon Glazed with Brandy and Coke

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.

Ingredients:

• 1 large Gammon
• 1 can (330ml) Ginger Ale
• 1 bottle (330ml) Beer
• 2 whole Star Anise
• 3 Bay Leaves
• 3 whole Cloves
• 1 large Onion, peeled and quartered
• 1 thumb-length quill of Cinnamon
• 1 tsp (5ml) whole black Peppercorns
• Water, to cover
• Whole Cloves, to stud

Glaze:

• 1 can (330ml) Cola
• 4 tsp (20ml) Dijon Mustard
• 1 tsp (5ml) Hot English Mustard Powder
• 100ml Brown Sugar
• 1 tsp (5ml) Instant Coffee
• 1 tbsp (15ml) freshly squeezed Lemon Juice
• 3 tbsp (45ml) Brandy

Method:

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 a 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 and enjoy!