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
- Place the gammon, still in the net, into your potjie and add the chopped onion and bay leaves.
- Add the entire bottle of ginger ale and top up with stock if you need more liquid.
- 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.
- Once cooked, remove from the potjie and let it cool. Use your sharpest knife, remove the net and score the skin and fat side.
- Pour your Jan Braai ribs and wings sauce over the gammon and go straight to the fire.
- 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.
- Serve your gammon dressed with cherries and serve slices to your guests.
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