Christmas gammon with trimmings

2011-12-09 13:31

This week, in the last of our two-part series on foolproof Christmas dishes for 20 mates, Chef Regev Afek concludes with a classic gammon, chocolate cherry trifle and top tips for kitchen success. Gayle Edmunds steps back into the kitchen with him.

Gammon with apricot, mustard and brown-sugar glaze
» 2.5 kg deboned gammon
» 2 Bay leaves
» 1 cinnamon stick
» 3 or 4 cloves

» 400g Apricot jam
» ½ small bottle Colman’s English mustard
» 1 Cup brown sugar

Put the bay leaves, cinnamon stick and cloves in a pot big enough to take the gammon. When it comes to the boil add the gammon then simmer for 2 and a half hours.

Remove the gammon from the water and let it cool for 30 minutes. Take the string off, peel off the brown skin, but leave the fat on. Preheat oven to 200°C.

Put gammon on a small baking tray. Mix the apricot jam, mustard and sugar together and spoon over gammon.

Put gammon in the hot oven for 10 minutes, then remove and spoon over the glaze that has slipped off.

Repeat three or four times, until gammon is caramel brown.

The gammon is ready to serve immediately or at room temperature or cold.

Tip: You can cook and glaze the gammon a couple of days in advance and then warm it up in a hot oven 20 minutes before serving.

Cheesy Pumpkin Crumble
» 800g clean, cubed pumpkin (butternut if you can’t get pumpkin)
» ½ cup brown sugar
» 1 dessert spoon mixed spice
» 1 teaspoon all spice
» Olive oil

» 1 cup self-raising flour
» 100g butter
» 2 egg yolks
» 1 cup of grated cheddar
» 1 dessert spoon brown sugar
» salt and pepper to season

Preheat the oven to 180°C. Put pumpkin in shallow ceramic dish and sprinkle with sugar, mixed spice and all spice. Bake for about 20 minutes or until pumpkin is soft.

For pastry, put self-raising flour, butter, egg yolks, cheddar and brown sugar into a food processor and pulse till combined. Add pinch of salt and pepper. (You can also do thisby hand.)

Put pastry on counter and work into a ball. If it is too soft, add some flour as you work it. Wrap in cling film and put in freezer for about an hour.

With cheese grater, grate pastry over cooled pumpkin, then return to oven for a further 30 minutes, or until golden brown.

Tip: Make pastry a few days in advance and keep in freezer. Make extra so you can have this again – trust me, you will want it again!

Duck fat, nutmeg and parsley potatoes
» 3kg medium potatoes, about golf ball size, boiled till soft in their jackets
» ½ cup duck fat, – use half olive oil if you are worried about your arteries
» 2 teaspoons nutmeg
» 200g finely chopped parsley
» Salt

Preheat oven to 220°C. Take the cooled boiled potatoes and put on a baking tray. With the flat of your hand press down on each one until it splits.

Pour over the duck fat and sprinkle with nutmeg and salt. Put in the hot oven for 30 minutes.

Remove, turn over and flatten again (with a utensil, not your hand!)

Cook for a further 30 minutes or until golden brown. Chop the parsley very fine.

Put the potatoes on a serving platter, sprinkle with parsley and remaining fat from the baking tray.

Tip: Put the parsley in a glass or mug and cut repeatedly with a pair of scissors to get it fine.

» To contact Afek, who gives cooking lessons and can help you plan your next big event, call 082 8276570 or email

» Follow Gayle Edmunds on Twitter @GayleMahala

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