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Fresh Living Network
Ginger beer gammon with sriracha-honey glaze and roast potatoes

Ginger beer gammon with sriracha-honey glaze and roast potatoes

As cooked by Justine Drake on Just Cooking Season 1 Episode 24.
8
RECIPE TYPE:Mains
 
Method
  • Place ginger beer, ginger, onion, garlic, celery, peppercorns and gammon in a large pot. 
  • Add enough weak chicken stock or water to submerge meat completely.
  • Bring to a boil, cover and simmer for 45 minutes.
  • Remove pot from heat and wrap the entire pot tightly in newspaper and a blanket, covering completely to insulate.
  • Allow gammon to cool in cooking liquid overnight. 
  • Preheat oven to hottest setting.
  • Peel skin off gammon and score fat in a diamond pattern. 
  • Stud with cloves.
  • Mix sriracha and honey together to make a glaze.
  • Place gammon in a roasting pan and brush well with glaze.
  • Roast gammon for about 10 minutes to brown. You can grill it for extra browning, if you like.

For the roast potatoes:

  • Preheat oven to 200°C.
  • Parboil potatoes in salted water until tender but still firm.
  • Drain well in a colander and then shake potatoes around to fluff the outside. 
  • Place duck fat in a roasting pan and heat until piping hot. It will have a shimmery look.
  • Add potatoes, garlic and sea salt. Mix until the potatoes are well coated in the fat.
  • Roast for 45-60 minutes, or until golden and crunchy.

Cook’s note:

  • A Wonderbag (instead of a blanket) will do the overnight gammon trick just as well.
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