Ingredients

Method

• 4 - 6 halved small brown onions
• 2 sticks, chopped celery
• 6 bay leaves
• 1 T whole peppercorns
• 1 1/2 litres water
For the Champagne-poached peach glaze:
• 2 1/2 cups Woolworths MCC
•  1 x 155 g jar Woolworths cranberry jelly
• 100 g light brown sugar
• 3 bay leaves
• 1/2 juiced lemon
• 6 halved ripe peaches

Method

Ingredients

1. Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to glaze. Reserve the cooking liquid for the gravy.

2. Meanwhile, make the poached peach glaze. Place the ingredients in a saucepan and bring to a simmer. Poach the peaches for 10 minutes, then turn off the heat and allow to stand for 10 minutes. Remove the peaches and set aside for serving. Reduce the juices by half until sticky.

3. Remove the skin from the gammon using a sharp knife, carefully pulling back the rind and making small strokes with the knife to release the rind and peel it right off, leaving 1⁄2 cm of fat. Score the fat.

4. Brush the gammon with the peach glaze and place in the oven for 20 minutes at 200°C, basting every 5 minutes, until the gammon is heated through and the glaze nicely coloured and sticky.

5. Remove from the oven and allow to rest for 30 minutes before carving. You can put it under the grill for a minute or two for a final blast to caramelise, but be careful not to burn it.

6. To serve, thinly slice the gammon and serve with the peaches.

Find more Christmas recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen