Last updated on Jan 14th, 2021 at 04:14 pm

Festive recipe for Christmas Gammon, served with potato, sage and cheddar galette


3kg gammon deboned
350ml ginger ale
330ml beer
4 bay leaves
1 large onion, peeled and quartered
2 carrots, chopped
1 celery stick
Salt and pepper, to taste

juice and zest of 1 orange
45ml (3 tbsp) brown sugar
60ml (¼ cup) honey
Juice of 1 lemon

Potato, sage and cheddar galette:
30ml (2 tbsp) sunflower oil
2 onions, thinly sliced
2kg potatoes, peeled and thinly sliced
60g butter, melted
200g cheddar, grated
60ml (¼ cup) fresh sage leaves, chopped

How to
Place all of the gammon ingredients into a pot and add enough water to cover the gammon and bring to the boil. Turn the heat to down and simmer covered until the gammon is cooked for about 1 hour 10 minutes. Leave the gammon in the liquid to cool completely. Preheat the oven to 180°C.

Heat all of the glaze ingredients until the sugar has dissolved.

Put the gammon on a baking dish and peel away the rind from the gammon and discard it. Using a sharp knife score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves and pour over the glaze.

Bake until the gammon has a rich, sticky crust about 15 minutes. Leave to cool completely before slicing.

For the potato galette, line a 22cm springform cake tin.

Heat the oil in a frying pan and sauté the onions until soft but not brown, for a few minutes.

Arrange a layer of potato around the sides of the pan with the edges overlapping.

Arrange 2 layers of potato over the base, brushing the second layer with butter. Top with a little onion, cheese and sage. Season. Repeat the layers twice more, finishing with a layer of potato. Brush with butter then loosely cover with foil. Place the galette on a baking tray and bake until tender when pierced with a skewer. Remove the foil and continue to bake until brown for 1 hour. Rest before serving with the gammon and vegetables.

Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.

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