Pork, Recipes

Be sure to plan ahead and buy your gammon before they are sold out! This recipe is once again just a guideline, feel free to experiment with different ideas.


  • 1 gammon (about 1.5kg – 2kg, check that it can fit into your potjie
  • 1 onion chopped roughly
  • 2 bay leaves
  • 1 L ginger ale
  • 1 L chicken or vegetable stock
  • Jan Braai Ribs and Wings basting sauce or any sticky braai sauce of your choice
  • Cherries for serving


  1. Place the gammon, still in the net, into your potjie and add the chopped onion and bay leaves.
  2. Add the entire bottle of ginger ale and top up with stock if you need more liquid.
  3. Make sure the lid fits securely onto the potjie and place onto your fire over medium coals. Let this cook slowly for about 2 – 3 hours.
  4. Once cooked, remove from the potjie and let it cool. Use your sharpest knife, remove the net and score the skin and fat side.
  5. Pour your Jan Braai ribs and wings sauce over the gammon and go straight to the fire.
  6. Braai the gammon on an open grid over hot coals so the fat can render and the sauce can become sticky and sweet. This will only take a few minutes and make sure to turn it often and on all sides so that the sauce does not burn.
  7. Serve your gammon dressed with cherries and serve slices to your guests.