- 1 large 1,2 kg gammon
- salt and black pepper
- 4 large potatoes, roughly chopped
- 2 onions, peeled and segmented
- a drizzle of olive oil
- 2 cups red wine
- ¾ cup balsamic vinegar
- 2 cups fresh cherries
- 2 tablespoons concentrated beef stock
Fleisherei Test Drive Comments:
We slow roasted our gammon in a Wonderbag, which helps to beat those load shedding blues. Just bake in the oven at 200C for 25 minutes (as per the recipe) and then instead of leaving it in the oven for three hours at a low heat, pop it into your Wonderbag and leave overnight to cook into tender deliciousness without any power. Whichever method you choose, this gammon recipe is a Christmas winner! Lovely traditional flavours – but so low on actual prep time, that there is no getting stuck in the kitchen and missing out on the festive fun.
- Preheat the oven to 200 degrees Celsius. In an oven-safe roasting dish, place the gammon and season well.
- Bake for 25 minutes at 200 degrees Celsius, then turn the heat down to 150 degrees Celsius and roast for 3 hours. I had mine covered the whole way.
- Add the potatoes and onions after half the baking time, checking regularly during the roasting time (If you are using a Wonderbag to slow roast your gammon, add onions as you move your dish from the oven to the Wonderbag).
- When the gammon is done, remove the meat from the dish, and leave to rest. Also, remove the potatoes and onion.
- Deglaze the dish by adding the red wine to the hot oven dish, then pour these cooking juices into a small saucepan. Bring to the boil.
- Add the balsamic vinegar and cherries, and cook until reduced. Slice the gammon and serve with sauce and roasted potatoes.
- You can add your own side of veggies to this.
Smoked Deboned Gammon Roast
R92.99/kg incl. VAT