These recipes all start with a whole smoked ham (ready-to-cook medium gammon). Choose from six easy basting glazes and sauces that you can whip up in minutes.
METHOD:
- Let the refrigerated gammon come to room temperature.
- Prepare the glaze or sauce of your choice.
- Preheat the oven to 170°C.
- Score the fat in a diagonal crosshatch pattern.
- Place the gammon, fat side up, on a rack in a roasting pan.
- Pour ½ cm of water into the bottom of the pan.
- Cover the gammon and roasting pan with foil, shiny side facing the gammon.
- Roast for 1 hour 30 minutes to 2 hours.
- Increase the oven temperature to 190°C.
- Pour the glaze over the gammon.
- If the water in the bottom of the pan has evaporated, add more.
- Roast for 45 minutes, basting every 10 minutes, until glossy and well-browned.
Glazes & sauces
HOISIN SPICE GLAZE
INGREDIENTS
- 2 teaspoons five-spice powder
- 1 tablespoon peanut oil
- 1 cup hoisin sauce
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
METHOD
Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 ½ cups, about 5 minutes.
SPICY MANGO & LIME GLAZE
INGREDIENTS
- grated zest and juice of 2 limes
- 8 thin slices ginger
- 2 cups mango juice
- ¼ cup Dijon mustard
METHOD
Put the lime juice in a saucepan and add the ginger and mango juice. Boil until reduced to ½ cup, 8 to 10 minutes. Strain, then add the lime zest, and mustard.
CHAI-SPICED APRICOT SAUCE
INGREDIENTS
- 200g dried apricots
- 200ml water
- 2 tablespoons honey
- 1 chai tea bag
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
METHOD
Soak dried apricots in water for about 30 minutes, then blend with honey, chai tea, ground ginger, and cinnamon until smooth. Simmer the sauce for a few minutes to thicken slightly.
TAMARIND & CHILLI GLAZE
INGREDIENTS
- 3 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes (adjust to taste)
- 2 cloves garlic, minced
METHOD
Mix tamarind paste, brown sugar, soy sauce, chili flakes, and minced garlic in a bowl.
ROASTED RED PEPPER & ALMOND SAUCE
INGREDIENTS
- 2 roasted red peppers (jarred or homemade)
- 50g almonds
- 2 cloves garlic
- 200ml chicken stock
- 1 tablespoon olive oil
METHOD
Blend roasted red peppers, almonds, garlic, and chicken stock until smooth. Heat the mixture in a saucepan with olive oil until slightly thickened.
GAMMON WITH PINEAPPLE & COCONUT CREAM
INGREDIENTS
- 1 can of pineapple rings (in juice)
- 200ml coconut cream
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
METHOD
Mix coconut cream, pineapple juice, brown sugar, soy sauce, ground ginger and ground coriander together. Arrange the pineapple rings on top of the gammon and pour over the sauce.
