65 ml brown sugar
250 ml orange juice
½ cup frozen cranberries
For cranberry sauce:
1 ½ cup frozen cranberries
125 ml orange juice
250 ml white sugar
Weigh gammon and allow 20min cooking time per 500 g. Place in a large pot, use 10 cloves to stud the onion and then place it in the pot together with the bay leaves, peppercorns and orange juice. Fill up with water to cover the gammon.
Bring to the boil, cover, then simmer for the calculated time
Lift the gammon out and remove the rind, leaving a layer of fat. Score the fat into a diamond pattern and place a clove in the centre of each shape. Place in a roasting pan.
Place the brown sugar and orange juice in a saucepan. Bring to the boil and then lower heat and simmer for about 5 min until a sticky glaze forms. Add the cranberries. Spoon the glaze over the gammon and bake for about 25min at 180ºC until gammon is golden.
Cook the cranberries, orange juice and white sugar for about 20 – 25 min or until very tender and the mixture starts to get thick and syrupy.
Posted by Cheryll Geldenhuys