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Traditional Honey-Glazed Gammon and Honey and Mustard Sauce

Traditional Honey-Glazed Gammon with Honey and Mustard Sauce

Traditional Honey-Glazed Gammon and Honey and Mustard Sauce
Traditional Honey-Glazed Gammon with Honey and Mustard Sauce

Enjoy it with

L'Ormarins

Brut Classique

NV

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  • Traditional Honey-Glazed Gammon and Honey and Mustard Sauce

In the Vineyard

 

No festive tableshould be considered complete without a honey-glazed gammon. Pair our succulent version with a bottle of L’Ormarins Methode Cap Classique and you’re assured a very merry gathering.

Traditional Honey-Glazed Gammon

Total Time: 1hr
Prep 30 min
Cook 120min
Yield:  10 to 20 people
Level: Easy

Ingredients
2 – 4 kg boneless gammon joint

2 onions, halved

2 carrots unpeeled, cut into 3 cm pieces

2 celery stalks, cut into 3 cm pieces

4 bay leaves

12 black pepper corns

For the glaze

4 tbs. honey

4 tbs. English or Dijon mustard

 

Honey and Mustard Sauce

Total Time: 2hr 10min

Prep 10 min
Yield:  18 people
Level: Easy

Ingredients
1 ½ cup mayonnaise

¼ cup Dijon mustard

2 tbsp. whole grain mustard

½ cup honey

Ingredients
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Method

Directions Gammon:


1. Place the gammon joint into a large pot with lid and cover with cold water.

- Bring to the boil on high heat.

- Once boiling, remove from heat and drain the water.

- Add fresh cold water, and then add the onions, carrots, celery, bay leaves, and peppercorns.

- Bring to the boil once more.

- Reduce the heat, cover with lid and simmer the gammon and vegetables gently for 25 minutes per 500 g of meat.

2. Remove the gammon from the water and set aside to cool for 15 minutes.

The cooking liquid can be strained and reserved for making soup at a later stage.

3. Pre-heat the oven to 200°C and line a large roasting tray with foil.
 


4. If your gammon joint has fat on it, remove the rind with a small knife, leaving as much fat as possible. Score the fat in a diamond pattern, and push a clove into the centre of each “X”

5 Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come half way up the gammon to retain any excess glaze and roasting juices.

6. For the glaze, mix the honey and the mustard together and brush half of it evenly over the gammon, including the sides of the joint.

Roast in the middle of the oven for 10 minutes, then take the joint out of the oven and brush the top and sides with the remaining glaze.

Return the gammon to the oven for a further 15 min, rotating the roasting tin so that the opposite side faces to the back of the oven. 

7. The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil when the top begins to brown. Remove the gammon from the oven and set aside the rest for 15 minutes. Can be served hot or cold.


Directions for honey and mustard sauce:

1.  In a medium bowl, blend the mayonnaise, both mustards and honey. Chill in the refrigerator for at least 2 hours before serving.

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