’Tis the season to rule the roasts! Dust off those aprons, preheat your ovens and get ready to master this delicious whisky, maple & apricot glazed gammon recipe

Serves 6-8 

Prep ahead! Boil gammon 1-2 days before use and keep in the fridge, bring it to room temperature and glaze to roast for serving. 

Ingredients 

1 (about 2kg) boneless gammon
2L ginger beer or ginger ale 
3 cups water
1 onion, quartered
2 bay leaves
2 bulbs garlic, halved (flesh reserved)   

For the glaze  

¼ – ½ cup whisky (or sparkling grape juice) 
1 cup orange juice
¼ cup apricot jam 
2 Tbsp maple-flavoured syrup 
2 limes, zested and juiced  

Method 

1. Place gammon in a large pot with ginger beer or ale, water, onion, bay leaves and garlic, ensuring gammon is submerged in liquid. 
2. Simmer over medium heat for 80 minutes.
3. Discard cooking liquid, reserving the garlic. 
4. Cool gammon for about 20 minutes, then remove netting. 
5. Remove the dark red- brown skin covering the fat by gently pulling upwards. Discard once removed.
6. Score fat with a sharp knife in a criss-cross pattern, taking care not to cut all the way through into the meat.
7. Combine glaze ingredients in a pot over high heat, adding the flesh of the reserved garlic.
8. Boil for 5 minutes, then reduce heat and simmer for another 8-10 minutes until glaze is sticky.
9. Place gammon on an oven tray lined with baking paper and brush with half the glaze.
10. Roast gammon at 200°C for 20-25 minutes, basting every 5-8 minutes until golden.  
11. Serve on a platter with leftover glaze and sides of your choice. 

Words: Gail Damon 

Photographs: Fresh Living Magazine 

Also read: 5 Christmas dishes from around the globe

The post Whisky, maple & apricot glazed gammon appeared first on MyKitchen.

A simple foundation plus a simple dish = a meal unlike anything you’ve ever tried! Become a pro with this Marmite-glazed T-bone steaks.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the Marmite glaze
3 tbsp butter
3 tbsp Marmite
6 tbsp honey
¼ cup whisky
¼ cup beef stock
3 tbsp muscovado sugar
1 tsp smoked paprika
For the T-bone steaks
4 × 125 g T-bone steak
½ cup olive oil

METHOD
For the Marmite glaze
1. Fry the butter until melted and nutty brown.
2. Turn the heat down to medium and add the rest of the ingredients.
3. Simmer for 15 minutes, until the glaze is reduced and very sticky.
For the T-bone steaks
1. Toss the steaks in the oil. Season with salt and pepper.
2. Heat a pan until it is smoking hot.
3. Fry the steaks for 5 minutes on one side.
4. Flip the steaks over, add half the glaze and toss to coat. Fry for a further 4 minutes.
5. Allow the steaks to rest for 10 minutes, then slice and spoon over the remaining glaze.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Test out your skills with this lemon-and-rosemary-infused honey glaze on salmon!

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With some traditional flavours and a touch of modern spice, these marmalade glazed carrots drizzled with candied pecans are sure to be a hit at the Easter lunch table!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the candied pecans
60 ml sugar
50 ml water
100 g pecans
For the carrots
4 tbsp unsalted butter
2 tbsp marmalade
400 g baby rainbow carrots
¾ cup orange juice
2 tbsp brown sugar
Salt and black pepper

METHOD
For the candied pecans
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Place the sugar and water in a pot over high heat and simmer until the sugar has dissolved, 5–10 minutes. Remove from the heat and allow to cool.
3. Add the pecans to the syrup. Let them soak for 5 minutes, then remove and spread out on the baking tray. Roast for 8 minutes.
4. Remove the nuts from the oven and allow to cool; they should turn crispy as they do so.
For the carrots
1. Melt the butter in a large pot over medium-high heat. Stir in the marmalade, then add carrots, orange juice, sugar, and salt and pepper.
2. Bring the marmalade mixture to a boil, then cover and reduce the heat to medium-low. Simmer, stirring occasionally, until carrots are almost tender, about 15 minutes. Remove the carrots from the pan.
3. Increase the heat to medium-high and cook the liquid for 8–10 minutes, until reduced to a glaze.
4. Place the carrots on a serving platter, drizzle with the marmalade glaze and sprinkle with the candied pecans.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Marmalade glazed carrots drizzled with candied pecans appeared first on MyKitchen.

Looking for a low-kilojoule chicken dinner without a salad in sight? Look no further than this soy-glazed chicken with exotic mushrooms and Asian flavours.

INGREDIENTS
3 tbsp sesame oil
4 chicken breasts, cut into chunks
600 g exotic mushrooms
300 g bok choy, halved
½ cup soy sauce
3 tbsp rice wine vinegar
1 tbsp honey
1 tsp peeled and grated ginger
1 clove garlic, peeled and crushed

METHOD
1. Preheat oven to 200°C.
2. Drizzle the oil into a roasting tin. Heat it in the oven for 5 minutes.
3. Place the chicken, cut-side down in the hot tin. Bake for 15 minutes.
4. Mix the remaining ingredients in a bowl to make the sauce.
5. Remove the tin from the oven, add the mushrooms and bok choy, and pour the sauce over.
6. Turn down the heat to 180°C and bake for a further 15 minutes.
7. Serve hot, garnished with fresh coriander and toasted sesame seeds.

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