A fool‑proof, festive, and super‑juicy Gammon with a classic SA apricot and mustard glaze. Includes ginger beer/Cola and rooibos/naartjie variations, plus a pressure‑cooker option.
Method
- Rinse and pot: Rinse the gammon. Place in a large pot with onion, carrot, celery, bay leaves, cloves, peppercorns, and mustard. Pour in apple juice/ginger beer/Cola and top with water to cover.
- Simmer gently: Bring to a simmer, then cook 20 minutes per 500 g + 20 minutes (for 2.5 kg, that’s ~2 hours). Keep it barely bubbling; top up with hot water if needed. Target internal temp: 68 to 71°C.
- Cool and prep: Lift out, rest 10 minutes. Preheat oven to 220°C (fan 200). Or use an air fryer https://lyncameats.co.za/how-to-cook-the-perfect-gammon-this-holiday-season/ . Carefully peel off the rind, leaving a good fat layer. Score the fat in a diamond pattern; stud a few cloves if you like.
- Glaze: Mix glaze ingredients. Brush half over the fat.
- Roast to finish: Roast 15–20 minutes, basting once or twice with remaining glaze, until deep golden and sticky.
- Rest and slice: Rest 15 minutes, then slice and serve warm.
Rooibos/Naartjie Variation
Swap the cooking liquid for 3–4 strong rooibos tea bags brewed in 1.5 L boiling water; add 2 naartjie peels to the pot. Keep the same glaze.
Pressure Cooker Option
Cook on High Pressure: 30 minutes per kg (≈75 minutes for 2.5 kg), natural release 15 minutes. Then glaze in the oven as above.
Simple Gammon Gravy (Optional)
Reduce 2 cups of the strained cooking liquid with 1 Tbsp Dijon and a knob of butter until glossy. Season to taste.
Serve With
- Roast potatoes or crispy smashed potatoes
- Sweet butternut and honeyed carrots
- Green beans or a simple salad
- Tangy mustard, chutney, or atchar
- Fresh bread for leftover sarmies
Notes & Tips
- For exact timing: 20 minutes per 500 g + 20 minutes total in the pot. Example: 2.5 kg ≈ 120 minutes.
- Aim for an internal temperature of 68–71°C for juicy, safe gammon.
- Keep the simmer gentle to avoid tough meat; a bare bubble is perfect.
