Recipe Method

1. Rinse and pat dry the apples. Core each apple generously, and slit the skin in a few places from the cavity edge outwards. Secure a sage leaf on the outside of each apple, with two cloves (if you are using the cloves and sage).
2. In a small mixing bowl, combine the shortbread, fruit, cloves, brandy or apple juice and salt. Set aside for 5 minutes to soften. Mash with a fork.
3. Spoon this filling into the apple cavities and dot the mustard-butter on top.
4. Place the apples close up against the gammon during its last 30 minutes glazing kettle braai/oven time.