The Christmas table is not complete without a juicy glazed gammon in my family. Yes, we have stuffed turkey and corned beef too but I am a big fan of smoky, sweet and tender glazed gammon. Delicious hot or cold and even better 1 or 2 days later on sandwiches with coleslaw and mustard.
I was going to do the whole traditional gammon with pineapple rings and cherries but then I found a jar of Clemengold Preserve (mandarin preserve) in my cupboard decided to go with that. I’m so glad I did. The AMC cookware team and I could not stop eating this glorious piece of meat – the combination is out of this world! We served “the works” with this gammon. Honey and thyme roasted rainbow carrots, rosemary and rock salt hasselback potatoes and a lush little salad of baby spinach, grilled courgette ribbons, pickled red onion, chevin and pomegranate rubies with a punchy citrus dressing. And to make this scene shot even more festive, we threw a light summer fruit pavlova into the mix. Doesn’t just looks so summery and festive? Makes my heart happy. I for one and so excited for our Christmas. It’s my favourite time of year, a time to reflect on the past year and be with your loved ones. But most of all, it’s a time for a good face stuffing. Yay! So what are you cooking for Christmas?
Glazed Gammon with Clemengold Preserve
3 kg boneless gammon
1 onion, roughly sliced
2 carrots, sliced
2 celery sticks
2 bay leaves
1 t ( 5ml) black peppercorns
2 c (500 ml) ginger beer
1/4 c (60 ml) whole grain mustard
handful of whole cloves
1/3 c (80 ml) soft brown sugar (treacle)
1 jar of ClemenGold Preserve* (mandarin preserve)