Gammon: How to prepare the easy way

There are many Christmas traditions around the world, but having a gammon on the Christmas table is not really a tradition, it is more of an essential in some countries. Whether you eat it warm, cold, or as part of the late afternoon snack sarmie, gammon is a real treat.

Preparing the Gammon

Ingredients:

Boneless Gammon (2 kg)
350 ml Ginger Ale or a Beer of your choice (E.g. Bundaberg Ginger Beer)
5 Cloves
2 medium Carrots (sliced)
1 Red onion (sliced)
2 Bay leaves
Pepper to taste

You have the perfect Christmas table setting all planned and ready to go. You really would like to make the dinner or lunch just perfect by adding a traditional glazed gammon, but don’t know how to make one…Well, this recipe is certainly the easiest one you’ll ever make. (Great for beginner cooks.)

Method:

Place the gammon in a large ovenproof dish together with all the ingredients.
Cover with foil and bake at 150˚C for 30 min. per 500 gr. (Therefore 2 Hours for 2 kg)

If you like it juicier, you can add another beer or even a little bit of water. Using a cider also works.

How to glaze the gammon

Ingredients:

250 ml Sugar (half white and half brown sugar)
125 ml Pineapple juice (or Orange juice if preferred)
125 ml Golden Syrup
3 ml cinnamon (if preferred)

Take note: It can easily burn, so don’t walk away. Check regularly.

Method:

Place all the ingredients in a pot and bring to a boil on medium heat for 3-4 minutes. (Never let it cool down.)
Preheat your oven to 200˚C.
Remove the rind from the cooked gammon as well as most of the fat.
Brush the glaze over the gammon.
Cook for 30 – 45 minutes, checking it every 10 minutes and basting with more glaze, until golden and caramelized.

What is the origin of Gammon

“In the United Kingdom, South Africa, and Ireland, gammon are often served at Christmas. You’ll find it in most supermarkets during Christmas time.

“The word ‘gammon’ is derived from the Middle English word for ‘ham’, gambon, which is attested since the early 15th century and derived from Old North French gambon, itself derived from Old French jambon, which is identical to the modern French word for ‘ham’.” – Wikipedia