gammon with a 5 – bean salad

Gammon is a fantastic meat to cook all year round, but especially at christmas. You can’t really ruin it and its so tasty. Its best served sliced as thinly as possible. I usually glaze it with honey and mustard but there are so many different combinations  you can do… ginger, chilli and soy;  cranberry and brown sugar, apple and cinnamon… many more

I served my gammon with a 5 bean salad and some crusty swiss sourdough rye bread that I get from my corner ‘Black Forest Bakery’ in Braamfontein.

gammon (serves 4 -5 )

1.2 kg gammon

2 onions

2 carrots

5 all spice cloves

glaze

4 tbsp honey

4 tbsp grainy mustard

1. cover gamon with water and boil with onions, carrots and all spice cloves for roughly 1.5hrs (30min per 500g + 35 min)

2. preheat oven to 180 degrees

3. remove gammon from the water and allow to rest. when cool enough to handle take the surrounding net off the meat. then with a sharp knife, slice of the top layer of tough skin, leaving a good bit of fat. Score the fate into diamonds and coat the top with the glaze.

4. Pop in the oven for 20min until the gammon is bronzed

5 bean salad

1 tin chickpeas

1 tin 5 -bean salad

1 red onion, diced

1 feta round crumbed

handful of flat parsley leaves

few rosa tomatoes sliced

1 avo

seeds

open the cans, rinse the beans, toss all ingredients together and top with a homemade vinaigrette

vinaigrette

1 tbsp dijon mustard

1 garlic clove crushed

1 tbsp honey

4 tbsp white wine vinegar

8 tbsp extra virgin olive oil

sea salt & black pepper

put all the ingredients into a jar and shake 🙂

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