Apricot, Ginger, Garlic and Chilli Glazed Gammon with Apple and Fennel Slaw Serves: 6-8Difficulty: moderatePrep Time: 20 minutes Cook Time: 3 hoursGammon2.5 kg gammon 1 red onion, quartered2 medium carrots, cut into chunks2 garlic cloves, smashed 2 cinnamon sticks2 bay leaves10 peppercorns3 cloves1 star anise1 peel of lemon rind Apricot, Ginger, Garlic and Chilli Glaze1 Tbsp (15 ml) olive oil 1 Tbsp (15 ml) butter 1 large knob of ginger, finely chopped2 garlic cloves, finely chopped1 red chilli, finely chopped 1 C (125 ml) apricot jam 2 Tbsp (30 ml) Dijon mustard 2 Tbsp (30 ml) red wine vinegar Slaw2 C (500 ml) thinly sliced red cabbage1 C (250 ml) thinly sliced green cabbage4 Granny Smith apples, sliced into matchsticks 6 spring onions, thinly sliced 3 baby fennel bulbs, thinly sliced1 large carrot, grated 2 Tbsp (30 ml) black sesame seeds, toastedjuice and zest of 1 lime3 Tbsp (45 ml) mayonnaise Sea salt and freshly ground pepper GammonPlace all the ingredients for the gammon into a pot large and fill it with water until the gammon is submerged. Bring the water to a boil then turn down the heat to low and gently simmer the gammon for 2 hours. Apricot, Ginger, Garlic and Chilli GlazeHeat a small pot over medium heat. Heat the oil and butter, then add the ginger, garlic and chilli and fry for a few minutes until fragrant. Add the apricot jam, mustard and vinegar and whisk well to combine. Season to taste and set aside. SlawCombine all of the ingredients in a large bowl then stir in the mayonnaise and lightly toss to combine. Cover with a lid and leave it in the fridge to chill until you are ready to serve. Glazing the GammonAfter 2 hours remove the gammon from the pot and place it onto a rack to cool slightly. Preheat the oven to 200 ºC. Cut the netting off the gammon then using carefully remove the skin with a sharp knife. Try to keep as much of the fat under the skin on the gammon as possible. Score the fat with lines / diamonds about 1 cm apart. Place the gammon on a roasting rack and use a pastry brush to paint it with it with a generous amount of glaze. Bake the gammon for 15 minutes then give it another painting of glaze and bake for a further 15 minutes until the outside has caramelised. Remove from the oven and let the gammon rest for 15 minutes before carving. Serve with slaw on the side.Watch easy-to-follow recipes here: This post and content is sponsored, written and provided by SA Pork.