A Delicious Recipe for Christmas Gammon with Pomegranate and Pink Peppercorn Glaze

Do you love Christmas and delicious food? Well, do I have the perfect recipe for you! Today, I am going to share with you an amazing recipe for Christmas gammon with a mouthwatering pomegranate and pink peppercorn glaze. Trust me, once you try this dish, you won’t want to have Christmas without it!

Now, let’s talk about the star of the show – the gammon. Gammon is a type of ham that is cured and then boiled or roasted. It is a popular choice for Christmas dinners because it is flavorful and juicy.

So, how do we make this Christmas gammon extra special? We add a pomegranate and pink peppercorn glaze, of course! This glaze will take your gammon to a whole new level of deliciousness. The sweet and tangy flavors of the pomegranate combine perfectly with the subtle spiciness of the pink peppercorns.

Here’s what you’ll need:

• 1 whole gammon joint
• 1 pomegranate
• 1 tablespoon pink peppercorns
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Now, let’s get cooking! Follow these simple steps:

1. Preheat your oven to 180°C (350°F).
2. Prepare the gammon by removing the skin, leaving a thin layer of fat on top. Score the fat in a crisscross pattern to allow the glaze to penetrate.
3. In a small saucepan, combine the juice of the pomegranate, pink peppercorns, brown sugar, Dijon mustard, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes, until the sugar dissolves and the glaze thickens slightly.
4. Brush the glaze all over the gammon joint, making sure to get into all the nooks and crannies.
5. Transfer the gammon to a roasting pan and roast for 20 minutes per 500g (1lb), or until the internal temperature reaches 65°C (150°F).
6. Remove the gammon from the oven and let it rest for 15 minutes before carving. This will allow the juices to redistribute, ensuring a tender and moist gammon.

And there you have it – a delicious Christmas gammon with pomegranate and pink peppercorn glaze. This dish is sure to impress your family and friends at your Christmas dinner. So, why not give it a try? I promise you won’t be disappointed!

Throughout the years, I’ve received a lot of positive feedback about my glazed gammon recipe, and I couldn’t be happier. People have reached out to me through social media and email, expressing their delight in this particular dish. And I completely understand why, as a ham coated in a luscious glaze often steals the show at Christmas feasts in South Africa, especially during the hot weather.

So, I’m excited to share my new gammon recipe with you. I have to admit, it’s my absolute favorite so far. This recipe features a magical combination of pomegranate syrup, cherry juice, and delightful rosy-pink peppercorns. Not only is it incredibly easy to make, but it also drizzles beautifully over a gammon that has been simmered in flavorful stock. Trust me, it tastes absolutely sensational.

When you head to your local store, you won’t find the main ingredients that make this recipe special. Instead, you’ll have to visit a larger supermarket and a specialty shop to get what you need. It may take some extra effort, but trust me, it will be worth it.

Some people might overlook pink peppercorns because they are so pretty. They might think they’re just a trendy ingredient. But don’t be fooled – pink peppercorns have a delightful, warm aroma and flavor. When combined with the savory taste of gammon and the tangy sweetness of pomegranate concentrate, they create a truly wonderful combination.

So, here’s the deal. I had this great idea for a recipe, where I wanted to sprinkle the glazed gammon with delicious pomegranate seeds. It would have been a burst of sweet and fresh goodness. But guess what? Pomegranates were nowhere to be found! So, I’ve decided to save that plan for next year when they are in season again. Instead, I’ve come up with an alternative glaze using the syrup from a tin of cherries – I know, genius, right?

Now, let me break it down for you. This recipe is for a relatively small gammon weighing about 1.3 kg. It should be enough to serve six to eight people as part of a festive feast. But hey, if you’re hosting a big crowd, I suggest you get two boneless gammons of similar size (and then just double the recipe) instead of one massive, bone-in gammon. That way, everyone gets a taste!

So, that’s the scoop on my gammon glazing adventure. Stay tuned for more delicious recipes coming your way soon!

Cooking really big bone-in gammons can be a bit tricky. Sometimes, the outside of the joint gets rubbery and overcooked while the meat near the bone remains raw. I remember a time when my mom ordered a 5-kg cooked gammon only to discover that it was still bloody inside. It’s also possible for certain large hams to collapse in the pan. But don’t worry, making this dish is actually quite simple. I’ll provide you with detailed instructions and some helpful tips at the end of this post so that your gammon turns out perfectly.

Now, let’s get to the recipe!

Christmas Gammon with a Pomegranate and Pink Peppercorn Glaze

Serves 6-8 as part of a Christmas feast.

Ingredients

• 1 x 1.3 kg smoked, boneless gammon
• one can (330 ml) ginger ale
• one bottle (330 ml) of your favorite beer

I want to share with you a delicious recipe for braised pork belly with pomegranate glaze. It’s a simple but impressive dish that will have your taste buds dancing with joy. Let’s dive into the ingredients and steps required to create this mouthwatering masterpiece.

First, gather the following ingredients:

– 1 large onion, peel on, quartered

– 1 thumb-length quill of cinnamon

– 3 carrots, peeled and thickly sliced

– 2 bay leaves

– 2 whole star anise

– 12 black peppercorns

– a small bunch of parsley

– water, to cover

For the glaze, you’ll need:

– 1 x 425 g tin (nett weight) pitted black cherries

– 4 tablespoons (60 ml) pomegranate concentrate/syrup, preferably Verlaque brand

– 1 tablespoon (15 ml) white granulated sugar

– a tiny pinch of ground cloves

– the juice of a large lemon

– 2 tablespoons (45 ml) pink peppercorns, lightly crushed, plus extra for garnishing

Now that we have our ingredients ready, it’s time to get cooking!

1. Start by placing the pork belly in a large pot. Add the onion, cinnamon, carrots, bay leaves, star anise, black peppercorns, and parsley. Pour enough water into the pot to cover all the ingredients.

2. Bring the pot to a boil over high heat. Once it boils, reduce the heat to low and let it simmer gently for about 2 hours. This slow cooking process will make the pork belly tender and flavorful.

3. While the pork is simmering, prepare the glaze. In a separate saucepan, combine the black cherries, pomegranate concentrate/syrup, sugar, ground cloves, and lemon juice. Cook over medium heat until the mixture thickens and reduces slightly.

4. Remove the pork belly from the pot and carefully slice it into thick pieces. Place the slices on a baking tray and brush them generously with the pomegranate glaze. Sprinkle some crushed pink peppercorns on top for an extra kick of flavor.

5. Preheat your oven’s broiler to high. Place the tray of pork belly slices under the broiler for a few minutes, until the glaze starts to caramelize and turn golden brown.

6. Once the pork belly slices are beautifully glazed and caramelized, remove them from the oven. Serve them hot, garnished with some extra crushed pink peppercorns for that extra pop of color and flavor.

Now you’re ready to impress your family and friends with this incredible braised pork belly with pomegranate glaze! Enjoy the rich, tender meat and the sweet, tangy glaze that perfectly complement each other. Bon appétit!

Hey there! Let’s get cooking. First things first, grab your gammon and check how much it weighs. If there’s a weight printed on the label, write it down. Now, take a big pot – it should be nice and deep – and put your gammon in it, fat side up. We’re gonna need some extra flavors, so pour in some ginger ale and beer. Chop up an onion, add it in. Now, it’s time for some spices. Sprinkle in some cinnamon, drop in some carrots, and toss in a couple of bay leaves and star anise. To add a little kick, throw in some peppercorns and parsley.

Okay, now we just need to make sure the gammon is covered with water. Pour in enough water to come up about 2 cm from the top of the gammon. Keep an eye on it, we don’t want it to overflow. Once everything is in the pot, turn up the heat and bring it to a boil. Once it starts boiling, turn the heat down a bit so it’s simmering nicely. Grab a lid and place it on the pot, but leave a little gap so some steam can escape.

Now, all we’ve got to do is let it cook. It’ll take a while, so be patient. Make sure to check on it every once in a while and give it a little stir. You’ll know it’s ready when the gammon is nice and tender. Once it’s done, simply take it out of the pot and serve it up however you like – sliced, diced, or shredded. Mmm, it’s gonna be delicious!

If you’re cooking a smaller boneless gammon, you’ll want to cook it for about 40-45 minutes per kilogram. Be sure to read the instructions on the packaging for specific guidance. While it’s cooking, periodically check on it and add more water if needed. The meat should be fully submerged in the liquid. About halfway through cooking, flip the gammon over. Once it’s done, turn off the heat. If you’re planning to serve the gammon cold, leave it in the liquid to cool completely. However, if you intend to serve it hot, follow these steps immediately (see Notes). Carefully remove the gammon from the liquid and use kitchen paper to pat it dry.

Here’s what you need to do: remove the netting and gently peel off the rind. It should come off easily, so just toss it. Grab a sharp knife and trim some fat off the top of the ham. How much you cut off is up to you, so check the Notes if you’re unsure. Now, take the knife and score the fat in a diamond pattern. Get a roasting pan and place the gammon in it, making sure the fat side is up. If it tilts to one side, no worries. Just stick a lemon wedge or an onion underneath it to level it out. Alright, now it’s time to put the ham in the oven. Set the oven grill to its highest heat (usually around 220°C). If your oven has a fan, turn it on too!

To make the glaze, here’s what you’ll need to do. First, get a sieve and a bowl. Take the tin of cherries and pour them into the sieve, making sure you save the syrup. Put the cherries in the fridge for later. Now, grab a saucepan and pour in the cherry syrup. Add two tablespoons (30 ml) of pomegranate syrup, some sugar, a small pinch of ground cloves, the juice of half a lemon, and two tablespoons (30 ml) of crushed pink peppercorns. Give it a good stir. Turn the heat to medium-high and let it come to a boil. Don’t forget to stir occasionally to dissolve the sugar. Let it bubble away for about 8 minutes, until it has reduced by half and starts to look a bit syrupy. You can measure it if you want – it should be half a cup (125 ml). Once it’s done, strain the syrup through a tea strainer or a sieve to remove the peppercorns. Keep them aside for now.

Now, let me tell you what I did. I added two tablespoons of pomegranate syrup and a little more lemon juice to the glaze to give it a nice tang. Then, I let it cool for about 5-6 minutes until it thickened a bit.

Next, I took a pastry brush and coated the top and sides of the gammon with the glaze. Some of it dripped off into the roasting tin, but that’s okay. I put the gammon in the oven, right underneath the hot grill, and let it cook for 4-6 minutes. The glaze started bubbling and the fat began to spit, which means it’s getting there.

After that, I took out the tray, tilted it to collect the run-off glaze, and spread it all over the top of the gammon with a spoon. Then, I put it back in the oven, but this time I turned it the other way round. I did this a couple more times over the next 4-5 minutes, making sure to reapply the glaze each time.

Here’s the thing – you have to pay close attention to the process. Keep an eye on the glaze because it can burn quickly. You can even leave the oven door slightly open if you want to be extra careful. Make sure to take out the gammon as soon as the glaze starts to look like it’s about to burn. Don’t take your eyes off it for even a second.

When the gammon is golden brown and sizzling in the oven, take it out and place the tray on the counter. To create a slanted surface, slip a rolled-up kitchen cloth under one side of the pan. Pour the pink peppercorns into the glaze collecting at the deep end of the pan. As the meat cools for the next 20 minutes or so, drizzle the thickening glaze over the top.

Now you have two options: you can serve the gammon warm with boiled baby potatoes, or you can refrigerate it until you’re ready to eat. Personally, I prefer glazing it just before serving. If you’re planning a cold meal, cook the gammon a day ahead, and then glaze it an hour or two before your guests arrive.

When you’re ready to serve, generously sprinkle extra pink peppercorns over the ham. Place it on a platter lined with fresh leaves and bring it to the table along with a pot of mustard. Enjoy!

Some Tips

• If you have a 1.3 kg piece of gammon, you should cook it for about an hour and 10 minutes. (If you have a larger gammon with the bone in, cook it for 50-55 minutes per kilogram or follow the instructions on the packaging.)
• How much fat you decide to remove is completely up to you – personally, I like to keep a generous layer on top because it’s Christmas! However, feel free to trim off as much as you want, just make sure you still have at least a three-millimeter thick layer.
• To save time, I recommend boiling the gammon the day before and letting it cool overnight in its cooking liquid. If you’re in a rush, you can glaze the gammon shortly after boiling, but be sure to cool it for at least 30 minutes on a wire rack above a roasting pan. If you try to glaze it right after taking it out of the pot, the hot juices will dilute the sticky glaze in the pan.
• Don’t discard the cooking liquid from the gammon. It makes a delicious, flavorful stock that turns jelly-like as it cools, especially if you used a gammon with the bone still in. Pour it into small containers or ice cube trays and freeze it for later use in stews, curries, and soups.

This recipe was originally published on Scrumptious SA.