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Rooibos Infused Ginger Beer Gammon

Rooibos Infused Ginger Beer Gammon
The blend of sweet ginger beer, rooibos and juniper berries complements the flavours of the gammon to perfection. A perfect Christmas main course hot meal or thinly sliced in a cold platter.
Rooibos Infused Ginger Beer Gammon
  • Cook Time: 3hrs

  • Serves: 6


  • 2,5kg SPAR gammon
  • 1L (4 cups) SPAR ginger beer
  • 1L (4 cups) strong SPAR organic rooibos tea
  • 10 peppercorns
  • 5 bay leaves
  • 4 juniper berries
  • 1 Freshline onion, quartered
  • 6 Freshline red apples
  • 45ml (3 tbsp) soft SPAR butter
  • 45ml (3 tbsp) SPAR honey
  • 80ml (1/3 cup) SPAR mixed nuts
  • 6 SPAR cinnamon quills
  • SPAR apple jelly, to serve
  • micro leaves, to serve



Place 15ml (1 tbsp) SPAR Dijon mustard, 60ml (¼ cup) brandy, 60ml (¼ cup) SPAR brown sugar and 60ml (¼ cup) SPAR apricot jam in a saucepan, and heat until melted.

  1. Place the gammon in a large pot. Add the ginger beer, tea, peppercorns, bay leaves,juniper berries and onion, and bring to a boil.
  2. Reduce heat and simmer for 1½ hours. Remove from heat and leave to cool slightly. Carefully pull the skin off the gammon, leaving the fatintact. Discard the skin. Leave the gammon to cool in the liquid.
  3. Preheat the oven to 180°C.
  4. Core the apples and scoop enough flesh out to form a 15ml (1 tbsp) cavity. Combine the butter, honey and mixed nuts in a bowl. Divide the nut mixture between the 6 apples and fill each cavity. Press a cinnamon quill into each apple and set aside.
  5. Score the fat of the gammon on diamond shapes and place on an oven tray.
  6. Brush with the glaze. Place the apples around the gammon and bake for 1 hour, basting it with the glaze every 20 minutes.
  7. Serve the gammon with the roasted apples, micro leaves and apple jelly.

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