Ingredients

Method

• 1 kg gammon, at room temperature
For the glaze, mix:
• 3 T tamarind paste or fresh tamarind
• 6 T treacle sugar
• 4 T golden syrup
For the pickled nectarines:
• 10 nectarines, ripe
• 1 cup red wine vinegar
• 3 cups cranberry juice
• 6 black peppercorns
• 1 bouquet garni

Method

Ingredients

1. To make the gammon, line the air-fryer basket with 2 layers of foil, enough to overlap the sides of the basket and cover the gammon.

2. Add the gammon and cover in the foil. Air-fry at 170°C for 20 minutes. Peel back the foil and spoon over the glaze. Air-fry for a further 25 minutes.

3. Remove the gammon and the juices and rest for 10 minutes before slicing.

4. To make the pickled nectarines, cut a small cross into the base of the fruit. Place in a large pan with the remaining ingredients. Place a sheet of greaseproof paper directly onto the fruit and poach for 10 minutes.

5. Spoon the nectarines onto a plate and carefully peel. Simmer the liquid for 30 minutes until reduced and syrupy. Cool and add the nectarines.

6. Serve the gammon with the pickled nectarines.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude