By Mynhardt Joubert, TV personality and well-known chef


Christmas is my absolute best time of the year because it is filled with smells and goodwill that no other time of the year can convey.  Gammon is an iconic Christmas meat to cook and this recipe offers double festive delight because it can be served hot or cold.


With our South African weather I suggest eating the gammon hot on Christmas Eve and converting it into a yummy cold salad on Christmas day as I have done here.  The gammon and the glaze can be prepared well in advance and assembled and cooked an hour before guests arrive.


Left over gammon can be turned into wonderful delicious creations in the days after Christmas.  Using it for breakfast in a frittata or in an omelette with pan-fried mushrooms will add a smoky deliciousness to breakfast –  or my all-time favourite, Eggs Benedict with a lemony hollandaise sauce.


Make rustic sandwiches for the beach with home made sweet mustard, green cresses and toasted left over ciabatta, this will ensure that nothing goes to waste. Adding the gammon to a salad for a picnic with cooked beetroot, fresh strawberries and a home made mayonnaise will also go down well, and bottle the salad into individual servings as easy option for kids.


I suggest pairing the dish with KWV Classic Collection Chardonnay when the gammon is served as a warm dish.  The lime and biscuit flavours that are carried through with the Chardonnay are a perfect match for the smoky creamy flavours of the gammon.  Serve chilled and let the wine warm in the glass to release all the lovey litchi and peach aromas.


I would definitely serve the KWV Classic Collection Sauvignon Blanc, when the gammon is served as a cold dish.  The aromas of stone fruit, floral notes and herbaceous flavours pairs well with the gammon and especially the addition of the fresh berries.  The wine is easy to drink with a soft palate and perfect for an extended Christmas lunch.


Serves: 4 to 6

Prep time:  1 hour

Cooking time:  2 hours and 30 minutes


Ingredients for the gammon:

  1. 1 bottle of KWV Classic Collection Chardonnay
  2. 1,5 liters of water
  3. 5 bay leaves
  4. 2 chicken stock cubes
  5. 10 black pepper corns
  6. 1 whole clove of garlic sliced in half
  7. 3 onions cut into quarters
  8. 2 kg deboned beach smoked gammon



  1. Place the gammon and all its ingredients into a large pot, bring to the boil and gently simmer for about 2 and 30 minutes until the gammon is soft and tender.
  2. Remove the gammon and let it cool, strain all the liquids off and reduce the liquid over moderate heat to about 250 ml of stock.


Ingredients for the glaze

  1. 250 ml of blue berry or black berry jam
  2. 250 ml of the gammon stock
  3. 2 table spoons of brown sugar
  4. 1 table spoon of balsamic vinegar
  5. 1 table spoon of soya sauce



  1. Heat your oven to 180 degrees Celsius
  2. Place all the ingredients into a saucepan and cook over a moderate heat for about 20 minutes until the sauce thickens and turns into a glaze.
  3. Place the gammon onto a roasting tray and generously glaze with the prepared mixture
  4. Bake for about 30 to 40 minutes glazing the gammon every 10 minutes
  5. Serve with more of the glaze over with fresh berries, cherries and candied apples


Very reasonably priced at R49.95, the KWV Classic Sauvignon Blanc and KWV Classic Chardonnay wines are available from liquor outlets nationwide.

Join the conversation on and Twitter: @KWVWines

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