Rooibos-and-whisky-glazed gammon

• 3 kg Woolworths beech-smoked bone-in gammon
For the glaze:
• 4 rooibos teabags
• ½ cup honey
• 100 g light brown sugar
• ¼ cup whisky
• 1 cinnamon stick
• 1 orange, peeled
• ½ cup Woolworths organic apple cider vinegar with honey and ginger
For the tarte tatin:
• 2 T butter
• 4 T honey
• 5 T brown sugar
• 6 Woolworths Envy apples, peeled, halved and cored
• 500 g Woolworths frozen all-butter puff pastry, thawed
• 150 g Gorgonzola

1. Place the gammon in a large saucepan and add enough water to completely submerge it. Bring to a gentle simmer and cook for 1 hour per kilogram of weight.

2. Remove the gammon from the saucepan, allow to cool slightly, then remove the skin. Score the fat, taking care not to cut into the flesh.

3. While the gammon is cooking, make the glaze. Place the rooibos teabags, honey, sugar, whisky,
cinnamon, orange peel and apple cider vinegar in a saucepan over a medium heat. Gently simmer for 25 minutes or until reduced, slightly thick and sticky.

4. Prepare a braai with medium coals. Place the gammon fat-side down on the braai grid, directly over the coals. Cook for 15 minutes or until the fat is browned and slightly crisp. Turn over and brush the fat side with the glaze, turn again and cook for a further 15 minutes. Repeat the glazing process 3–4 times or until the glaze takes on a lacquered appearance. Remove from the braai and allow to cool while you prepare the tarte tatin.

5. To make the tarte tatin, place the butter, honey and 4 T sugar in a cast-iron pan over medium coals and allow to melt. Add the apples, then cover with the puff pastry and another braai-proof pan, or a roasting tray. Place a few coals on the top pan or roasting tray, creating an oven. Cook or 25 minutes, or until the puff pastry is golden and brown. If you’re using two pans, turn the dish over after removing the coals from the top to reveal the cooked apples. While still bubbling and hot, add the Gorgonzola and sprinkle over the remaining sugar. Using a blowtorch, brûlée the sugar on the Gorgonzola until well caramelised. If you don’t have a blowtorch, cover the dish with the second pan and top with more coals, allowing the heat to melt the sugar.

6. Carve the gammon and serve with generous wedges of tarte tatin.

Find more gammon recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones