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Ginger gammon with creamy polenta and apple chutney recipe

sokonnect
sokonnect
  • Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
  • Reduce heat and cook for 20-25 minutes, stirring frequently.
  • Add cream, butter, and parmesan—season with salt and pepper.
  • Keep warm, adding extra stock if needed.

    • Apple chutney:

    Contents
    Gravy:The glaze:The polenta:Gravy:For the gammon:The glaze:The polenta:Gravy:Here’s the perfect meal to make your Christmas lunch extra special!.Ginger gammon with creamy polenta and apple chutneyIngredientsMethodFor the gammon:The glaze:The polenta:Gravy:Ginger gammon with creamy polenta and apple chutneyFor the gammon:The glaze:The polenta:Gravy:Here’s the perfect meal to make your Christmas lunch extra special!.Ginger gammon with creamy polenta and apple chutneyIngredientsMethodFor the gammon:The glaze:The polenta:Gravy:Ginger gammon with creamy polenta and apple chutneyFor the gammon:The glaze:The polenta:Gravy:
    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    NOW READ: Christmas dessert ideas: Amarula chocolate mousse

  • Place gammon in a large pot with ginger, vegetables, and spices.
  • Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
  • Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

    • The glaze:

    1. Mix all glaze ingredients in a bowl.
    2. Preheat the oven to 180°C.
    3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

    The polenta:

    1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
    2. Reduce heat and cook for 20-25 minutes, stirring frequently.
    3. Add cream, butter, and parmesan—season with salt and pepper.
    4. Keep warm, adding extra stock if needed.

    Apple chutney:

    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    NOW READ: Christmas dessert ideas: Amarula chocolate mousse

  • 4 large Granny Smith apples, peeled and diced
      • 2 tbsp grated fresh ginger
      • 200 ml apple cider vinegar
      • 1 tsp yellow mustard seeds

    For the gammon:

    1. Place gammon in a large pot with ginger, vegetables, and spices.
    2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
    3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

    The glaze:

    1. Mix all glaze ingredients in a bowl.
    2. Preheat the oven to 180°C.
    3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

    The polenta:

    1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
    2. Reduce heat and cook for 20-25 minutes, stirring frequently.
    3. Add cream, butter, and parmesan—season with salt and pepper.
    4. Keep warm, adding extra stock if needed.

    Apple chutney:

    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    NOW READ: Christmas dessert ideas: Amarula chocolate mousse


    Here’s the perfect meal to make your Christmas lunch extra special!.

    This ginger gammon with creamy polenta and apple chutney is a delicious and festive dish perfect for Christmas.

    The gammon is cooked with ginger and spices, and then glazed to a golden finish.

    It’s served with smooth, creamy polenta and tangy apple chutney, making it a tasty and comforting meal.

    ALSO READ: Christmas sips: Tipsy punch and Rooibos & citrus sangria

    Ginger gammon with creamy polenta and apple chutney

    Ingredients

    For the gammon

    • 2.5 kg boneless gammon
    • 4 cm fresh ginger, sliced
    • 2 onions, quartered
    • 2 carrots, roughly chopped
    • 2 celery sticks, chopped
    • 2 bay leaves
    • 1 cinnamon stick
    • 6 whole cloves
    • 1 tbsp black peppercorns
    • 2 L ginger beer
    • 500 ml chicken stock

    The glaze

    • 4 tbsp honey
    • 2 tbsp grated fresh ginger
    • 2 tbsp wholegrain mustard
    • 1 tbsp soy sauce
    • 1 tsp ground cinnamon

    For the creamy polenta

    • 500 g white polenta
    • 2 L chicken stock
    • 250 ml cream
    • 100 g butter
    • 100 g parmesan cheese, grated
    • Salt and white pepper to taste

    Apple chutney

    • 4 large Granny Smith apples, peeled and diced
    • 2 onions, finely chopped
    • 2 tbsp grated fresh ginger
    • 200 ml apple cider vinegar
    • 150 g brown sugar
    • 1 tsp yellow mustard seeds
    • 1 cinnamon stick
    • Pinch of salt

    Method

    For the gammon:

    1. Place gammon in a large pot with ginger, vegetables, and spices.
    2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
    3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

    The glaze:

    1. Mix all glaze ingredients in a bowl.
    2. Preheat the oven to 180°C.
    3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

    The polenta:

    1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
    2. Reduce heat and cook for 20-25 minutes, stirring frequently.
    3. Add cream, butter, and parmesan—season with salt and pepper.
    4. Keep warm, adding extra stock if needed.

    Apple chutney:

    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    *This recipe was sourced from Rediscover Dairy with permission.

    Print

    Ginger gammon with creamy polenta and apple chutney

    Gammon recipeGammon recipe

    or the gammon

      • 4 cm fresh ginger, sliced
      • 2 carrots, roughly chopped

    The glaze

      • 2 tbsp grated fresh ginger
      • 2 tbsp wholegrain mustard

    For the creamy polenta

      • 100 g parmesan cheese, grated
      • Salt and white pepper to taste

    Apple chutney

      • 4 large Granny Smith apples, peeled and diced
      • 2 tbsp grated fresh ginger
      • 200 ml apple cider vinegar
      • 1 tsp yellow mustard seeds

    For the gammon:

    1. Place gammon in a large pot with ginger, vegetables, and spices.
    2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
    3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

    The glaze:

    1. Mix all glaze ingredients in a bowl.
    2. Preheat the oven to 180°C.
    3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

    The polenta:

    1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
    2. Reduce heat and cook for 20-25 minutes, stirring frequently.
    3. Add cream, butter, and parmesan—season with salt and pepper.
    4. Keep warm, adding extra stock if needed.

    Apple chutney:

    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    NOW READ: Christmas dessert ideas: Amarula chocolate mousse


    Here’s the perfect meal to make your Christmas lunch extra special!.

    This ginger gammon with creamy polenta and apple chutney is a delicious and festive dish perfect for Christmas.

    The gammon is cooked with ginger and spices, and then glazed to a golden finish.

    It’s served with smooth, creamy polenta and tangy apple chutney, making it a tasty and comforting meal.

    ALSO READ: Christmas sips: Tipsy punch and Rooibos & citrus sangria

    Ginger gammon with creamy polenta and apple chutney

    Ingredients

    For the gammon

    • 2.5 kg boneless gammon
    • 4 cm fresh ginger, sliced
    • 2 onions, quartered
    • 2 carrots, roughly chopped
    • 2 celery sticks, chopped
    • 2 bay leaves
    • 1 cinnamon stick
    • 6 whole cloves
    • 1 tbsp black peppercorns
    • 2 L ginger beer
    • 500 ml chicken stock

    The glaze

    • 4 tbsp honey
    • 2 tbsp grated fresh ginger
    • 2 tbsp wholegrain mustard
    • 1 tbsp soy sauce
    • 1 tsp ground cinnamon

    For the creamy polenta

    • 500 g white polenta
    • 2 L chicken stock
    • 250 ml cream
    • 100 g butter
    • 100 g parmesan cheese, grated
    • Salt and white pepper to taste

    Apple chutney

    • 4 large Granny Smith apples, peeled and diced
    • 2 onions, finely chopped
    • 2 tbsp grated fresh ginger
    • 200 ml apple cider vinegar
    • 150 g brown sugar
    • 1 tsp yellow mustard seeds
    • 1 cinnamon stick
    • Pinch of salt

    Method

    For the gammon:

    1. Place gammon in a large pot with ginger, vegetables, and spices.
    2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
    3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

    The glaze:

    1. Mix all glaze ingredients in a bowl.
    2. Preheat the oven to 180°C.
    3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

    The polenta:

    1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
    2. Reduce heat and cook for 20-25 minutes, stirring frequently.
    3. Add cream, butter, and parmesan—season with salt and pepper.
    4. Keep warm, adding extra stock if needed.

    Apple chutney:

    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    *This recipe was sourced from Rediscover Dairy with permission.

    Print

    Ginger gammon with creamy polenta and apple chutney

    Gammon recipeGammon recipe

    or the gammon

      • 4 cm fresh ginger, sliced
      • 2 carrots, roughly chopped

    The glaze

      • 2 tbsp grated fresh ginger
      • 2 tbsp wholegrain mustard

    For the creamy polenta

      • 100 g parmesan cheese, grated
      • Salt and white pepper to taste

    Apple chutney

      • 4 large Granny Smith apples, peeled and diced
      • 2 tbsp grated fresh ginger
      • 200 ml apple cider vinegar
      • 1 tsp yellow mustard seeds

    For the gammon:

    1. Place gammon in a large pot with ginger, vegetables, and spices.
    2. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.
    3. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

    The glaze:

    1. Mix all glaze ingredients in a bowl.
    2. Preheat the oven to 180°C.
    3. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

    The polenta:

    1. Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly.
    2. Reduce heat and cook for 20-25 minutes, stirring frequently.
    3. Add cream, butter, and parmesan—season with salt and pepper.
    4. Keep warm, adding extra stock if needed.

    Apple chutney:

    1. Combine all ingredients in a saucepan.
    2. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick.
    3. Remove the cinnamon stick. Cool before serving.

    Gravy:

    Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

    NOW READ: Christmas dessert ideas: Amarula chocolate mousse

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