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Cook Time: 3hrs
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Serves: 6
Ingredients
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2,5kg SPAR gammon
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1L (4 cups) SPAR ginger beer
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1L (4 cups) strong SPAR organic rooibos tea
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10 peppercorns
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5 bay leaves
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4 juniper berries
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1 Freshline onion, quartered
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6 Freshline red apples
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45ml (3 tbsp) soft SPAR butter
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45ml (3 tbsp) SPAR honey
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80ml (1/3 cup) SPAR mixed nuts
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6 SPAR cinnamon quills
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SPAR apple jelly, to serve
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micro leaves, to serve
Method
Glaze
Place 15ml (1 tbsp) SPAR Dijon mustard, 60ml (¼ cup) brandy, 60ml (¼ cup) SPAR brown sugar and 60ml (¼ cup) SPAR apricot jam in a saucepan, and heat until melted.
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Place the gammon in a large pot. Add the ginger beer, tea, peppercorns, bay leaves,juniper berries and onion, and bring to a boil.
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Reduce heat and simmer for 1½ hours. Remove from heat and leave to cool slightly. Carefully pull the skin off the gammon, leaving the fatintact. Discard the skin. Leave the gammon to cool in the liquid.
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Preheat the oven to 180°C.
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Core the apples and scoop enough flesh out to form a 15ml (1 tbsp) cavity. Combine the butter, honey and mixed nuts in a bowl. Divide the nut mixture between the 6 apples and fill each cavity. Press a cinnamon quill into each apple and set aside.
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Score the fat of the gammon on diamond shapes and place on an oven tray.
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Brush with the glaze. Place the apples around the gammon and bake for 1 hour, basting it with the glaze every 20 minutes.
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Serve the gammon with the roasted apples, micro leaves and apple jelly.