Recipe for Rooibos infused Ginger Beer Gammon

Prep Time:

2 hours

Cook Time:

1 hour
A beautiful pork dish for a special occasion. This is bound to impress and is worth the effort!


  • 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


  • 15ml (1 tbsp) SPAR Dijon Mustard
  • 60ml (¼ cup) brandy
  • 60ml (¼ cup) SPAR brown sugar
  • 60ml (¼ cup) SPAR apricot jam


  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. Reduce heat and simmer for 1½ hours. 
  2. Remove from heat and leave to cool slightly. 
  3. Carefully pull the skin off the gammon,leaving the fat intact. Discard the skin and leave the gammon to cool in the liquid.
  4. Preheat the oven to 180°C.
  5. Place all of the glaze ingredients in a saucepan, and heat until melted.
  6. Core the apples and scoop enough flesh out to form a 15ml (1 tbsp) cavity. 
  7. 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. 
  8. Score the fat of the gammon in diamond shapes and place on an oven tray.
  9. Brush with the glaze. Place the apples around the gammon and bake for 1 hour, basting it with the glaze every 20 minutes.
  10. Serve the gammon with the roasted apples, micro leaves and apple jelly.

Related Products

  • honey
  • tea rooibos organic
    Hot Beverages
  • carbonated soft drink ginger beer flavoured
    Cold Beverages CSDs
  • mustard dijon
    Condiments Sauces

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