Serves 4
Chef Mariza de Jager
Ingredients:
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1.3kg smoked deboned gammon
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2 carrots, peeled
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2 onions, peeled
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4 garlic cloves, bruised
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4 sprigs of thyme
Method:
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Place 1 carrot, 1 onion, 2 celery sticks and 3 garlic cloves in a large pot.
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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.
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Once boiling, turn down the heat and simmer for 3 hours. Then, remove from the heat and allow to cool in the pot.
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Remove gammon from cooking liquid and score the fat of the gammon with a sharp knife in a large criss-cross pattern.
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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.
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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.