Tuesday, April 24, 2018
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Recipe of the Month


gammon recipeGAMMON Up to 2½kg

  1. Place the Gammon on a piece of tin foil, shiny side on the inside
  2. Rub with hot English mustard powder.  Take 40 ml honey (if it’s a large one, increase the amount of honey) and pour over meat.
  3. Place a few cloves and a couple of bay leaves onto the honey.
  4. Wrap the Boston Butt in foil, not wrapping the foil tightly over the meat.  (It must make a pocket that is sealed)
  5. Bake the ham in an oven that has been preheated to 180°C for an hour per kilogram.
  6. This method of cooking gives the ham a lovely flavour and does not dry the meat out.


100ml brown sugar
7ml ground ginger
10ml Hot English Mustard Powder
30ml smooth apricot jam
Juices from cooked gammon

Combine the above into a paste and baste .
For a large ham still on the bone, that method of preparation is the same as above.  You would use a whole bottle of honey.  The cooking times change a little.  Bake for 20 minutes per 500g plus and extra 20 minutes with the oven at 180°C for the first hour and then at 140°C for the remainder of the cooking time.  Peel off skin and glaze for a further 20 minutes.  A Boston Butt can also be glazed.

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