Ingredients

Method

• 1 Woolworths Our Best Ever uncooked bone-in gammon
• 1 litre chicken stock
• 2 cups verjuice
For the dressing:
• ½ cup honey plus extra for drizzling
• 12 ripe nectarines
• 1 x 250 g packet Woolworths soft-eating

Method

Ingredients

1. Preheat the oven to 120°C. Remove the rind from the gammon and score the fat in a diamond shape using a sharp knife. Line a deep pan with foil.

2. Place the gammon in the pan, pour in the stock and cover with foil.

3. Roast for 2 hours, adding more stock halfway through the cooking time if necessary. If you add more stock, make sure it’s hot or it will reduce the dish’s temperature.

4. Pour off the liquid and increase the heat to 200°C. Serve with the poached nectarines.

5. To make the poached nectarines, score a small cross into the bases of the nectarines. Place them in a large pan, then add the verjuice and honey. Place a piece of greaseproof paper directly onto the nectarines. Simmer for 15 minutes, or until the skin comes off easily. Carefully remove from the pan and, when cool enough, peel using your fingers.

Cook's note: If you like, secure the soft-eating nectarines onto the top of the gammon using toothpicks. Drizzle with honey and roast for an extra 20 minutes.

Find more Christmas recipes here. 

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food assistant: Ellah Maepa