Kettle Braai Gammon Recipe

This method of cooking gammon will ''free up'' kitchen workspace on Christmas Day when you are busy with so many chores. Leave this task to the men and if you can borrow a second kettle braai', roast the turkey outdoors too!


Prep Time

1 hour

Cooking Time

2 hours


Serves: 10- 12

Recipe Ingredients

  • +- 3kg SPAR Tender and Tasty shoulder gammon (bone-in)
  • 1 orange, thinly sliced
  • 10-15 whole cloves


  • 205 g SPAR Orange Marmalade
  • 25 ml Rum
  • 25 ml SPAR Brown Sugar

Mustard sauce

  • 250 ml SPAR fresh cream
  • ¾ chicken stock cube,crumbled
  • 10 ml wholegrain mustard
  • 10 ml SPAR butter
  • 10 ml SPAR cake flour

Recipe Method

Prepare the SPAR Good Living Kettle Braai as follows:

  • Pack ½ bag of SPAR briquettes and 2-3 SPAR firelighter blocks broken up, on both sides inside the kettle braai base, and place a foil drip-tray in the centre.
  • Light the firelighters and allow the flames to burn and subside and until the coals have turned grey-white.
  1. Place the unwrapped gammon onto the grid, and cover with the braai lid. Keep the air-vent open.
  2. Cook for 2½ hours. Peel off the skin using a sharp knife.
  3. Cut diamond shape patterns in the remaining fat layer. Use the cloves to secure each orange slice and stud in more across the top.
  4. Combine contents of a half a 410 g can SPAR Orange Marmalade with 25 ml rum and 25 ml SPAR Brown Sugar, and brush most of it over the entire joint. Return to the kettle braai for a further 30 minutes. Brush over the remaining glaze after 15 minutes.
  5. Carve the meat against the grain, using the SPAR Good Living 2-piece carving knife and fork set.

Mustard Sauce

1. Combine all ingredients in a heatproof jug and heat on 100% Power in a microwave oven for 2 minutes, stirring often, until thickened.

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