Gammon with rich Rooibos marinade

Try any of these Rooibos-inspired recipes that’s sure to make your Christmas extra merry

Serves 6

1,5 kg smoked gammon, skin on

30 ml (2 T) Dijon mustard
30 ml (2 T) soft brown sugar
30 ml (2 T) olive oil
5 ml (1t) fresh thyme, chopped

3-4 chillies, chopped
90 ml (6 T) apple cider vinegar or red wine vinegar
8-10 sprigs thyme
750 ml (3 c) strong rooibos tea
60 ml (1¼ c) brown sugar

1-2 whole heads garlic, halved
4 onions, peeled and quartered
Maldon salt and freshly ground mixed peppercorns
4 red and green apples, quartered (leave skin on)
180 ml (¾ c) brown sugar
Dijon mustard, plain yoghurt and lemon juice to prepare gravy

Preheat the oven to 160°C.

Mix all the ingredients for the spread and rub all over the meat. Place the meat skin side down in a casserole dish with a lid.

Mix all the ingredients for the marinade and pour over the meat. Marinate for 45 minutes.

Add the rest of the ingredients except the apples, half the sugar and plain yoghurt. Season with salt and pepper to taste. Cover and oven bake for 1,5 hours. Turn the meat skin side up; add the apples, sprinkle with the rest of the brown sugar and oven bake for another 45 minutes till the meat is tender and slightly sticky. Pour off the pan juices and remove the meat. Place the meat on a serving platter and rest for at least 10 minutes. Turn on the oven grill and heat until the apples are slightly caramelized. Pour the pan juices into a saucepan, add about 15 ml (1 T) more mustard and boil down till reduced, stir in a dollop of plain yoghurt and a squeeze of lemon juice and serve with the meat and apples.

Use a deboned and rolled shoulder or leg of pork instead of the gammon. Pears can be used instead of the apples.
The meat can also be cooked in a saucepan on top of the stove and then just caramelized in the oven to brown the skin of the meat and the apples.

Recipe courtesy of SA Rooibos Council.