1 gammon, 4 ways

Important note: Start with a ready-cooked gammon (preferably bone-in) and heat it in boiling water for 10 to 20 minutes depending on the size, to warm it through and so you can remove the skin (if it’s still on). The rest is a cinch.

Maple-glazed gammon with piccalilli

Score the fat on a 4kg gammon and stud each diamond with a clove. Mix 1 cup of orange marmalade, 4 tablespoons of chopped crystalised ginger and 1 cup of maple syrup on a small saucepan with a little water, bring to the boil and reduce. Roast the gammon for 15 minutes at 180 degrees and then drizzle over half the glaze. (Make sure the gammon is covered). Continue to roast the gammon for another 40 minutes, basting with the remaining glaze every 20 minutes. Serve with picallili.

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Make a glaze with 370g fresh blueberries, 5 tablespoons of dark brown sugar, 1 vanilla pod (split), 2 tablespoons of water and 250ml maple syrup. Cook for 1 or 2 minutes until the blueberries start to burst. Brush a 4k cooked gammon with half of the glaze and roast at 180 degrees for 20 minutes. Add some peeled shallots tossed in butter, sugar, olive oil and salt and pepper to the roasting pan and roast for another 20 minutes. Add some fresh figs and blueberries, drizzle over the remaining glaze and roast for a final 20 minutes.

Marmalade-glazed gammon with poached white peaches

Heat 1 cup of your marmalade of choice with 2 teaspoons of sugar. Score the fat on a 4kg ready-cooked gammon and brush with the marmalade glaze. Roast at 180 degrees for an hour, basting regularly with the glaze. While the gammon is roasting, poach 8 white-flesh peaches in a small saucepan with three cups of water and 120g of sugar for 5 to 10 minutes until the skins start to peel. Peel when cool and serve moistened with the poaching liquid with the gammon.

Sugared gammon with sticky cherries

Score the fat on a 3kg ready-cooked gammon. Sprinkle 2 tablespoons of dry English mustard and 3 tablespoons of dark brown sugar all over the fat and pat it in well. Bring 400g fresh cherries, 150g sugar, 2 tablespoons of brandy and a squeeze of lemon to the boil. Brush the gammon with the liquid and roast at 180 degrees for 30 minutes. (Grill for extra crispness). Spoon over the remaining sticky cherries and juice to serve.

Choose from a range of Woolies’ delicious ready-cooked gammons and get set for a Christmas feast!

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