Ingredients

Method

• 1 Woolworths large beechwood-smoked gammon, at room temperature
• 100 g whole glacé cherries, to garnish
For the chipotle-pineapple glaze:
• 1 bunch spring onions
• 1 T olive oil
• 1 cup Woolworths chipotle sauce
• 1½ cups Woolworths freshly pressed 100% pineapple juice
• 3 T Woolworths wild blossom honey
• 10 g coriander, roughly chopped
• freshly ground black pepper, to taste red chilli 1 (optional)

Method

Ingredients

1. Remove the gammon from its packaging, leaving the net on. Place it in a large saucepan of water and cook for 30 minutes per 500 g, less 30 minutes as it will continue cooking when it’s glazed.

2. To make the glaze, coat the spring onions in the olive oil, then place in a dry pan over a high heat. Char evenly, turning often.

3. Place the spring onions in a blender with the chipotle sauce, pineapple juice, honey, coriander, pepper and chilli. Blend until smooth. Transfer to a saucepan and simmer over a medium heat for 10 minutes, or until slightly reduced.

4. Preheat the oven to 200°C. Remove the gammon from the water and set aside until cool enough to handle. Remove the net and skin. Score the fat using a sharp knife.

5. Place the gammon on a tray in the oven, even if it isn’t at temperature. Cook for 15 minutes, or until the fat turns light golden brown. Remove the gammon from the oven and brush over a generous amount of glaze. Return to the oven and cook for 5 minutes, then add another coat of glaze. Repeat until all the glaze has been used.

6. Allow the gammon to rest for 1 hour, then carve and garnish with the cherries. Serve with your favourite sides and condiments.

Find more gammon recipe here.

Photographs: Myburgh Du Plessis 
Production: Abigail Donnelly
Food Assistant: Tiffany Kate-Lyn Matthews