Oven roasted gammon with pineapple, pampoenkoekies and Christmas Trifle


Oven roasted gammon with pineapple, pampoenkoekies and Christmas Trifle
Oven roasted gammon with pineapple, pampoenkoekies and Christmas Trifle
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Oven roasted gammon with pineapple, pampoenkoekies and Christmas Trifle
Oven roasted gammon with pineapple, pampoenkoekies and Christmas Trifle
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Ingredients
Gammon
  • 1 large gammon, deboned and netted
  • 2 Onions peeled and chopped
  • 2 Garlic heads, cut in half
  • 2 Carrots peeled and chopped
  • 2 Celery stalks, peeled and chopped
  • 2 leeks, cleaned and chopped
  • 2 liter Prepared chicken or pork stock
  • 500 ml white wine
  • 500 ml Rhodes apple juice
  • 30 ml Hinds ground cinnamon
  • 30 ml Hinds ground ginger
  • 1 tin Rhodes pineapple rings
  • 1 cup Rhodes Seville orange marmalade
Pampoenkoekies
  • 3 cups Butternut cooked, mashed and cooled
  • 2 eggs
  • 500 ml Sasko self raising flour
  • 15 ml baking powder
  • 5 ml salt
  • 250 ml sugar
  • 150 ml cream
  • 125 ml Full cream milk
  • 100 ml Butter
  • 10 ml Vanilla essence
  • 2 Naartjies, zest and juice
  • 10 ml fresh thyme leaves
Christmas Trifle
  • Sliced fruitcake or vanilla sponge cake
  • Some sherry or any other liqueur of your choice
  • Prepared vanilla custard
  • 1 packet Trotters greengage jelly powder, prepared according to the package instructions, cut into blocks
  • 1 packet Trotters strawberry jelly, prepared according to the package instructions, cut into blocks
  • 1 large tub Rhodes granadilla pulp
Instructions
Gammon
  1. Place the onion, garlic, carrots, celery and leeks in a large, deep oven dish.
  2. Rub the gammon with the cinnamon and ginger and place on top of the vegetables.
  3. Add the stock, wine and apple juice and cover with heavy duty foil.
  4. Place in a 150-degree oven for 3-4 hours or until the gammon is cooked.
  5. Strain the sauce into a saucepan and cook until thickened.
  6. Before serving the gammon, brush with the marmalade and place the pineapple rings on top.
  7. Roast in a 200-degree oven for 20-25 minutes or until caramelized and well roasted.
Pampoenkoekies
  1. Place the cooked butternut, eggs and salt in a stand mixer and whisk until frothy and well combined.
  2. Add the flour and baking powder and mix through.
  3. Fry teaspoons of batter in medium hot oil until golden brown. Pour hot sauce over before serving.
  4. Place the sugar, cream, milk and butter in a saucepan and heat to boiling point.
  5. Boil for 10 minutes on a low heat and add the vanilla, tangerine zest and juice and the thyme leaves.
  6. Pour over the fritters just before serving.
Christmas Trifle
  1. Start by putting a layer of cake on the bottom of a large glass container and drizzle with the sherry.
  2. Add a layer of jelly blocks and then custard and granadilla pulp.
  3. Repeat until the bowl is full and all the ingredients are finished.
  4. Top the trifle with more granadilla pulp and place in the fridge.
Shortcrust ginger stars
  1. Mix 20ml Hinds ground ginger with 5ml Hinds cinnamon and 1/2 cup brown sugar and keep aside. Roll out 2 packets Magpie shortcrust pastry. Sprinkle the sugar mix on one piece of pastry and place the other piece on top. Roll out a bit just for the 2 pastry pieces to stick together. Press out different star shapes and bake in a 180-degree oven for 20-25 minutes or until golden brown and cooked.