Gammon with candied mustard fruit
10
Easy
15 minutes, plus 48 hours’ resting time
2 hours
“I always eat a bowl of the gammon stock once I’m done boiling the meat, but in this dish I serve the stock with the gammon, and sweeten it with candied mustard fruit, which gives it a sweet, sticky flavour and the texture of a glaze.”- Abigail Donnelly
Ingredients
Method
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For the candied mustard fruit:
- 1 kg fruit selection, peeled (kiwis, oranges, peaches, pears and pineapple)
- 500 g caster sugar
- 1 t mustard powder
- 3 T wholegrain mustard
- 2 kg Woolworths bone-in gammon approx.
- 6 baby onions, peeled
- 2 juniper berries
- 2 cloves
- 6 bay leaves
Method
Ingredients
1. To make the candied mustard fruit, place the fruit in a bowl and toss in the caster sugar, ensuring every piece is well coated. Cover with clingwrap and chill for 24 hours. The next day, add the mustard powder and wholegrain mustard, stir, then transfer to a saucepan and bring to a simmer over a medium heat. Simmer for 15 minutes, then remove from the heat. Set aside, uncovered, for 24 hours.
2. To make the gammon, place it in a large saucepan with the onions and aromatics. Cover with water, bring to a simmer and cook for 1½ hours.
3. To serve, remove the gammon from the stock, slice and arrange in bowls. Serve with the hot stock and candied mustard fruit.
Cook's note: Although the candied mustard fruit takes 48 hours to prepare, it’s actually really easy to make – but you can also buy it from your favourite Italian deli. Another shortcut: serve a mix of preserved fi gs, glacé cherries, melon preserve and preserved ginger.
Find more gammon recipes here.
Photographs: Jan Ras
Production: Jan Ras
Food Assistant: Lerato Motau
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