Gammon with mini dumplings and glazed baby carrots


Preparation time: 20 min

Cooking time: 1 hour 45 min

Serves 8 or more

You will need


1-1,5 kg gammon, rope removed

handful of cloves

water to cover the gammon

60-80 ml (¼-? cup) honey


750 ml (3 cups) cake or bread flour

7 g (¾ packet) instant dry yeast

30 ml (2 tbsp) sugar

5 ml (1 tsp) salt

about 250 ml (1 cup) lukewarm water

30 ml (2 tsp) oil (optional)

60 ml (4 tbsp) fresh herbs, chopped


500 g baby carrots

180 ml (¾ cup) water

30-45 ml (2-3 tbsp) dark brown

sugar or honey




1. GAMMON Preheat the oven to 160 °C and lightly grease a roasting pan with butter. 2. Using a sharp knife, make long criss-cross insertions on the outer, fatty part of the gammon, forming small squares. Insert a clove in each square. 3. Place gammon in a large saucepan and cover with justboiled water. Bring to boil, then reduce heat and simmer for 1 hour or until done. 4. Put into prepared roasting pan with 250 ml (1 cup) of the cooking liquid. Lightly season with salt and pepper, brush with honey and roast in the oven for 30-45 minutes or until golden brown. 5. DUMPLINGS Mix the dry ingredients with the water, stir in oil (if using) and herbs and knead into a soft dough. Leave to rise for 1 hour or until double in size. Push dough down to remove all the air and shape into small balls. 6. Simmer in batches for about 8 minutes (or until done) in the liquid left over from boiling the gammon. Set aside in a warm place. 7. Reduce the meat juices in the roasting pan to make the gravy. 8. GLAZED BABY CARROTS Put the carrots in a saucepan, add water and stir in the honey or sugar. Simmer for about 10 minutes or until tender but still firm to the bite. Set the glazed carrots aside in a warm place until serving time. 9. SERVE WITH the gammon, dumplings, broccoli and gravy if desired.

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