Duke White Pinotage with roast gammon

Roast gammon

White Pinotage

Serves 4

Chef Mariza de Jager



  1. Place 1 carrot, 1 onion, 2 celery sticks and 3 garlic cloves in a large pot.

  2. Add the gammon, bay leaf and thyme and pour in enough water to cover. Place a lid on the pan and bring to the boil.

  3. Once boiling, turn down the heat and simmer for 3 hours. Then, remove from the heat and allow to cool in the pot.

  4. Remove gammon from cooking liquid and score the fat of the gammon with a sharp knife in a large criss-cross pattern.

  5. Roughly chop the remaining vegetables and place in an oven tray. Lay gammon on top of the remaining vegetables and place in the oven for 1½ – 2 hours.

  6. While gammon is grilling, strain cooking liquid in a pot and reduce sauce. Season to taste and thicken sauce with corn flour.

    Serve the sauce over sliced gammon with warm potato salad, pan-fried green vegetables and a glass of DUKE White Pinotage.