Rooibos, Honey & Citrus Gammon

Ingredients

Gammon

1 large smoked, uncooked gammon (2.5–3 kg)

1 onion, halved

2 bay leaves

1 cinnamon stick

1 tsp black peppercorns

1–2 carrots, roughly chopped

Water

Whole cloves (for studding)

Rooibos & Honey Glaze

2 rooibos tea bags (for strong rooibos flavour)

½ cup boiling water (to make the rooibos concentrate)

⅓ cup honey

¼ cup brown sugar

2 tbsp orange juice

1 tbsp grated orange zest

1 tbsp Dijon mustard

1 tbsp soy sauce (balances sweetness)

1 tsp apple cider vinegar

Method

Simmer the Gammon

Place gammon in a large pot.

Add onion, bay leaves, cinnamon stick, carrots, and peppercorns. Cover with water.

Bring to a boil, reduce to a slow simmer.

Simmer 20 minutes per 500g (e.g., 3 kg → about 2 hours). This keeps the meat juicy and soft.

Make the Rooibos Glaze

Steep 2 rooibos tea bags in ½ cup boiling water for at least 5–7 minutes (make it strong).

In a small pot, add: Strong rooibos, Honey, Brown sugar, Orange juice + zest, Dijon mustard, Soy sauce, Apple cider vinegar.

Simmer for 3–5 minutes, until the mixture becomes syrupy. You want it thick enough to coat the back of a spoon.

Score & Clove the Gammon

Preheat oven to 200°C.

Remove gammon from the pot and cool slightly.

Peel off the outer skin, leaving a layer of fat.

Score the fat into diamonds.

Press a clove into each diamond.

Roast with the Rooibos Glaze

Place gammon in a roasting tray.

Brush generously with the glaze.

Roast 20–30 minutes, basting every 10 minutes.

Let it go dark, shiny and sticky.

Serving suggestion

Add fresh orange slices or toasted pecans to the serving platter.

Drizzle with any leftover glaze.

Serve with roast potatoes, or a fresh festive salad.