Naartjie and ginger beer-glazed gammon is a delicious South African spin on a traditional festive roast. This dish has a sweet, sticky coating that is delicious with the salty meat. Serve this up for a special occasion, and enjoy with friends and family.
Naartjie and ginger beer-glazed gammon
- 2kg – 3kg cured and smoked gammon, bone left in
- 2L ginger beer
- rind and juice of 5 naartjies
- 1 onion, peeled and halved
- 3 star anise
- 1 cinnamon stick
- 45ml (3 tbsp) muscovado sugar
- handful cloves
Preheat the oven to 150°C. Place the gammon, skin-side down, in a large ovenproof roasting dish. Pour over 1,5L of the ginger beer, add the naartjie rind and juice from 3 of the naartjies, the onion, star anise and cinnamon stick. Cover the roasting dish with foil and place in the oven until the ham is tender, about 3 hours and 30 minutes. Pour off the cooking liquid and allow the gammon to cool slightly.
In a small saucepan over low heat, warm the remaining ginger beet, naartjie rind and juice and the sugar until dissolved. Bring to a boil then simmer until slightly thickened to form a glaze, about 5 minutes. Increase the oven temperature to 200 °C.
Lift the skin off the gammon, making sure to leave a layer of fat, then score the fat into diamond shapes. Press a clove into the tip of each diamond shape then return to the oven dish. Brush with the glaze and roast in the oven until caramelised, basting every now and then until golden brown and glossy, 20 - 30 minutes.
Cook's tip: Caramelise naartjie slices in a pan with a little muscovado sugar and serve with the gammon for a South African take on the traditional pineapple slices.