Miso, honey and ginger glazed gammon

Prep Time: 20 minutes
Servings: 4–6
Cooking Time: 2 hours, 20 minutes
  • 500ml - ginger beer
  • 30ml - low-sodium soy sauce
  • 1 - onion, roughly chopped
  • 125ml - honey
  • - GLAZE
  • 1.5kg - smoked boneless gammon
  • 8 - cloves
  • 1 - carrot, roughly chopped
  • 30ml - butter
  • 15ml - miso
  • 1L - water
  • 200ml - reserved cooking liquid
  • 2 - bay leaves
  • 2 - sprigs of thyme
  • 60ml - apple cider vinegar
  • 30ml - miso
Serve the meat carved in thin slices with all your favourite festive extras, warm or at room temperature.

When thinly sliced and served with a variety of veggies and salads, gammon can stretch to feed more than the conservative 4-6 portions, while leftovers work on everything from sandwiches to the best-ever potato bakes.

1 Place the gammon along with the miso, soy sauce, vinegar, ginger beer, water, veggies, herbs and spices in a large saucepan and cover with a lid. Bake in a preheated oven at 160°C for 25 minutes per 500g, plus an extra 25 minutes; for a gammon this size, bake for 1 hour, 40 minutes. If you want to cook on the stovetop, bring the pot to the boil then lower the heat and simmer gently for the same amount of cooking time. Once the recommended cooking time is over, remove the meat from the liquid (set aside about 250ml) and allow to cool so you can work with it.

2 Using a sharp knife, trim off the hard skin on top of the fat layer of the gammon. Try to do this in one piece or in long strips; this way, you are less likely to leave pieces of skin behind. Also try not to remove too much of the fat with the skin – the aim is to have an even layer of fat across the top of the pork.

3 Score the fat at 1cm intervals, without cutting into the meat. These ‘furrows’ increase the surface area, which means that more fat can render and more of the glaze will stick to the top of the roast. Place the scored gammon on a bed of parboiled veggies like carrots or sweet potato wedges, or on a wire rack in an overproof dish with a little water in the bottom to stop any drippings from catching, ready to glaze.

4 To make the miso glaze, mix all the ingredients together in a saucepan and boil while stirring frequently until reduced to a syrupy consistency.

5 Glaze the gammon generously with the miso glaze and bake for another 30–40 minutes at 200°C until the glaze is golden-brown and caramelised. Baste regularly with extra glaze and make sure the glaze doesn’t brown too quickly before the fat renders properly.

Know your cut: Gammon

Cured and smoked in the same way as bacon, a glazed gammon roast (bone in or deboned) is the centrepiece for many a Christmas feast. The cut most frequently used is leg of pork. The main difference between gammon and ham is that most gammons are sold raw and need to be cooked while ham is sold cooked or dry-cured, ready to enjoy.

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