For Your Christmas Table
Herewith a recipe bound to be the talk of your Christmas table, suggested by Chris Erasmus, Head Chef du Cuisine at La Motte‘s Pierneef à La Motte Restaurant.
1 large pickled and smoked gammon
1 cup honey
1 cup lemon juice
1/2 cup balsamic vinegar
1/2 cup brown sugar
zest of one orange
tablespoon fresh ginger, chopped
500 ml orange juice
3 tablespoons butter
Place the gammon in a pot, cover with cold water, and simmer for one hour, remove, and then place on a roasting tray. Place the honey, lemon juice, ginger, cinnamon stick, vinegar, sugar and lemon zest in a pan and cook to thick syrup. Add the orange juice and butter and cook until thick. Pour a quarter of the glaze over the ham and place in oven at 180 °C. Paint on more glaze every 15 minutes until the ham is crispy and golden brown. Slice and serve with mustard.
The perfect host will not dream of serving this dish without being complemented by a hearty 2007 La Motte Cabernet Sauvignon.
Source: La Motte Newsletter