Nothing says Christmas quite like a golden Gammon or a crispy Pork Roast in the middle of the table. With LYNCA MEATS’ Gammons and Roasts, you’ve already got the hard part sorted, quality Pork from the Pork experts. Now it’s all about treating it right, adding a bit of festive flair, and getting the whole family involved.
Festive favourites from LYNCA MEATS
Whether you’re hosting a big family lunch or a relaxed braai, there’s a LYNCA cut to match your Christmas plans:
- LYNCA MEATS Boneless Gammon – A smoked, boneless gammon that’s made for glazing, roasting and serving as a show-stopping centrepiece. It’s a firm festive favourite in our Smoked range.
- Pork Shoulder Roast – Perfect for slow roasting until the meat is tender and the crackling is beautifully crisp. Our Pork Shoulder Roast recipe takes you through seasoning, roasting with veggies and making gravy from the pan juices.
- Brent’s Overnight Pork Roast – Ideal if you want to wake up to the smell of Pork roasting away. It uses a Pork shoulder on the bone and a long, low cook for incredibly soft meat and next-level crackling.
- Crown Roast of Pork – When you really want to impress, a crown roast delivers drama and flavour in one. Our Crown Roast of Pork recipe provides a step-by-step guide to this classic festive showpiece.
How to cook the perfect gammon
A great Gammon is all about flavour, texture and timing. Here are the basics to get it just right with your LYNCA MEATS Gammon:
1. Start with a quality gammon
Choose a LYNCA MEATS Boneless Gammon – it’s smoked, flavourful and designed to cook evenly, which makes life a lot easier when you’re entertaining.
2. Gently simmer first
Before roasting, simmer your Gammon in water (with aromatics like bay leaves, peppercorns, onion and carrot) for roughly 45–60 minutes per kilogram. This helps remove excess salt, adds flavour and keeps the meat juicy.
3. Score, stud and glaze
Once it’s cooled slightly:
• Trim off the tough outer skin, leaving a good layer of fat.
• Score the fat in a diamond pattern.
• Stud with whole cloves if you like that classic Christmas look.
Then brush on your glaze. Great options include port and pomegranate, preserved ginger, or a simple brown-sugar-and-mustard glaze.
4. Finish in the oven
Place the gammon on a rack in a roasting pan and roast at 180°C for about 45–55 minutes per kilogram, basting with glaze or pan juices as it cooks. Once done, let it rest for 15–20 minutes before carving so the juices can redistribute, and every slice is moist and tender.
5. Air fryer option for busy kitchens
If oven space is tight, you can cook gammon steaks or slices in the air fryer. Preheat, air fry until cooked through and crisp at the edges, and you’ve got festive flavour in a fraction of the time – perfect for smaller gatherings or as a snack while the main roast finishes in the oven.
Perfect Pork Roasts: crisp crackling, tender meat
Crackling that shatters, juicy meat that pulls apart easily – that’s the dream. Our Pork roast recipes are designed to get you there.
Pork Shoulder Roast
Our Pork Shoulder Roast method uses a two-step oven approach: a hot blast to blister the skin, then a lower temperature for several hours to slowly tenderise the meat. Veggies and whole garlic go into the tray for a complete meal, and the pan juices are turned into a rich gravy.
Key tips:
• Dry the skin thoroughly before roasting for better crackling.
• Rub with coarse salt and a touch of oil.
• Roast hot at first, then low and slow until the shoulder is fall-apart tender and the internal temperature is at least 70°C.
Brent’s Overnight Pork Roast
If you’d rather set it and forget it, Brent’s Overnight Pork Roast has a clever trick – boiling the skin briefly before roasting. This helps the crackling blister beautifully later. The roast then cooks at a low temperature (around 130°C) for 8–10 hours, until the meat pulls away from the bone and the crackling is crisp.
Crown Roast of Pork
For a centrepiece that looks like it came straight from a festive cookbook, our Crown Roast of Pork is your go-to. Season generously, roast at 180°C until the internal temperature hits 70°C, rest under foil, then give it a final blast at a higher temperature for colour and texture.
Why Pork is perfect for your festive table
There are a few reasons South Africans keep coming back to Pork at Christmas time:
- Big flavour, lots of options – Pork works beautifully with sweet, smoky and savoury flavours – from honey and mustard to pomegranate, ginger, citrus and herbs. One cut can be transformed in countless ways with different glazes and sides.
- Value for money – Compared to many other large roasting joints, Pork often offers excellent value per kilogram, making it ideal when you’re feeding a crowd but still want a premium centrepiece.
- Hot or cold – it still shines – Serve your gammon steaming hot with roast potatoes and veg, or enjoy it cold the next day with salads and fresh bread. Pork roasts also make brilliant leftovers for sandwiches, wraps and salads.
- Leftovers that don’t feel like leftovers – Turn leftover honey-glazed gammon into indulgent braaibroodjies, loaded Pork rolls or hearty breakfast hash. Festive Pork keeps on giving long after the main meal.
Get the whole family involved.
Festive cooking doesn’t have to be a one-person show – in fact, it’s more fun when everyone has a role:
Little helpers can:
• Stud the gammon with cloves (a great fine-motor activity).
• Help brush on the glaze with a pastry brush.
• Arrange apples, oranges or herbs around the roast on the platter.
Teens and young adults can:
• Mix glazes and marinades using our recipe guides as a base.
• Take charge of the air fryer gammon steaks for snacks.
• Design their own “leftover creations”, like gammon braaibroodjies or loaded Pork rolls.
The grown-ups can:
• Keep an eye on oven times and internal temperatures.
• Carve the roast or gammon at the table.
• Turn roasting-pan juices into a proper gravy using the method in your favourite Pork roast recipe.
By the time lunch is served, everyone’s had a hand in the meal – and that’s where the real memories come from.
Try these LYNCA MEATS recipes
Explore these festive-friendly recipes on our website:
Gammon, sun-dried tomato, feta & cheddar braaibroodjie – the ultimate leftover-gammon braai treat. https://lyncameats.co.za/recipe/gammon-sun-dried-tomato-feta-cheddar-braaibroodjie/
Gammon – classic LYNCA MEATS gammon with flavour-packed glaze options. https://lyncameats.co.za/recipe/gammon/
How to cook the perfect gammon this holiday season – step-by-step guide, including air fryer tips for gammon steaks and slices. https://lyncameats.co.za/recipe/how-to-cook-the-perfect-gammon-this-holiday-season/
Pomegranate Gammon – a sweet, fruity twist with pomegranate juice, maple syrup and fresh pomegranate seeds. https://lyncameats.co.za/recipe/pomegranate-gammon/
Pork Shoulder Roast – slow-roasted shoulder with veggies and homemade gravy. https://lyncameats.co.za/recipe/Pork-shoulder-roast/
Brent’s Overnight Pork Roast – low-and-slow shoulder with fennel, herbs and unbeatable crackling. https://lyncameats.co.za/recipe/brents-overnight-Pork-roast/
Crown Roast of Pork – a dramatic, rib-on centrepiece for big celebrations. https://lyncameats.co.za/recipe/crown-roast-of-Pork/
