SPAR / Recipes / Kettle Braai Gammon

Kettle Braai Gammon

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!

Level

Easy

Prep time

1 hour

Cooking time

2 hours

Serving10 People

Ingredients

+- 3kg SPAR Tender and Tasty shoulder gammon (bone-in)1
Orange, thinly sliced1
Whole cloves1015
SPAR Orange Marmalade205 g
Rum25 ml
SPAR Brown Sugar25 ml
SPAR fresh cream250 ml
Chicken stock cube,crumbled0.75
Wholegrain mustard10 ml
SPAR butter10 ml
SPAR cake flour10 ml

Instructions

01

Step 1

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.

02

Step 2

Light the firelighters and allow the flames to burn and subside and until the coals have turned grey-white.

03

Step 3

Place the unwrapped gammon onto the grid, and cover with the braai lid. Keep the air-vent open.

04

Step 4

Cook for 2½ hours. Peel off the skin using a sharp knife.

05

Step 5

Cut diamond shape patterns in the remaining fat layer. Use the cloves to secure each orange slice and stud in more across the top.

06

Step 6

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.