Glazed Gammon & Mustard Sauce / Igamoni Egcotshiwe ne​sosi yemastadi

Ithambile, iyanambitheka futhi igcwele umsoco!

Kala inyama ukuze unqume isikhathi sokupheka. Isikhathi sokupheka enesisindo esingama-500gr kuba imizuzu engama-30.

Sebenzisa isosipani kuya ngobukhulu begamoni.

Tender, succulent and full of flavor!

Weigh meat to determine cooking time. Cooking time is 30 minutes per 500 gr.

Use a saucepan determined by the size of the gammon


Izithako

1 gammon

Amanzi amaningi okucwilisa

1 ikani likabhiya noma izinkomishi ezi-2 zejusi ye-aphula noma yaphayinaphu

1 ukherothi omkhulu, osikwe izingcezu

1 u-anyanisi omkhulu, oqotshiwe

4 ama-cloves

1 i-bayleaf

5 ama-peppercorns

1 ithisipuni ye-mustard powder

1 igatsha le-parsley efreshi

2 izipuni (TBSP) zikashukela onsundu

Izithako Zikajamu Wamaprikoti Ogcotshwayo

1 inkomishi yajamu wamaprikoti obushelelezi

2 isipuni (TBSP) saviniga wewayini

1 isipuni (TBSP) we-mustard elungisiwe

1 isipuni (TBSP) samafutha

Ingredients

1 gammon 

Water to cover

1 can of beer or 2 cups apple or pineapple juice (optional)

1 large carrot, sliced                

1 large onion, chopped            

4 cloves                              

1 bayleaf                          

5 peppercorns

1 teaspoons mustard powder

1 branch fresh parsley

2 TBSP brown sugar

Apricot Jam Glaze Ingredients

1 cup smooth apricot jam        

2 TBSP wine vinegar

1 TBSP prepared mustard    

1 TBSP oil

Indlela Yokwenza

  1. Beka igamoni kwisosipani. Faka ubhiya noma ijusi ye-aphula noma yaphayinaphu (uma uthanda). Cwilisa igamoni emanzini abandayo bese ufaka izithako ezisele. 
  2. Mboza isosipani ngesivalo bese ukuyeka kuze kubile. Hlisa umlilo ube phansi bese ukuyeka kupheke isikhathi esikalelwe isisindo segamoni.
  3. Uma inyama isithambile yavuthwa, yisuse umlilweni bese uyiyeka imizuzwana iphole isemanzini.
  4. Khipha inyama emanzini bese ukhipha isikhumba. Yibuyisele emanzini bese uyiyeka iphole ngaphambi kokuthi uyigcobe. Lokhu kuqinisekisa ukuthi inambitheke.
  5. Ukugcoba igamoni shisisa uhhavini ube 160°C.
  6. Hambisa ummese obukhali endaweni ecebile yenyama ibe 5mm ukushona phansi bese ushiya izikhala ezi-15mm wenze umdwebo osadayimane.
  7. Faka ama-cloves kumadayimane.
  8. Hlanganisa kahle zonke izithako zokugcoba.
  9. Faka ngesipuni uhhafu wenhlanganisela bese ubhaka imizuzu engama-30 – 45 bese uphinda ufaka inhlanganisela esele phezulu. 

Method

  1. Place gammon in the saucepan. Add beer or apple or pineapple juice (optional). Cover gammon with cold water and add remaining ingredients.       
  2. Cover saucepan with lid and bring to boiling point. Reduce to a simmer and gently cook for the time calculated according to weight.
  3. When meat is tender and cooked, remove from heat and allow gammon to cool in the liquid for a few minutes.  
  4. Remove meat from liquid and remove outer skin.  Return ham to cooking liquid and allow to cool before glazing. This ensures succulence.
  5. To glaze the gammon preheat oven to 160 °C.
  6. Score outer fat layer with sharp knife about 5 mm deep and 15 mm apart to form a diamond pattern.
  7. Stick whole cloves into the points of each diamond.
  8. Mix all the ingredients for the glaze mixture well. 
  9. Spoon over half the mixture and bake for 30 – 45 minutes spooning over the remaining glaze intermittently. 

 


Amathiphu

  1. Ukubala ihemu edingwa umuntu ngamunye, nikeza isikali esiyi-130g sehamu engenalo ithambo engaphekiwe kanye nesikali esingama-200g ehemu esethanjeni.
  2. Uma igamoni incane, hhafula isigcobo (glaze).
  3. Ithemomitha yenyama iyasiza uma uhlola la kuhlangana (joints) inyama ukuhlola ukuthi ukuvuthwa kwenyama.

Ithathwe encwadini: The South African All-Colour Meat Cookbook ka-Sannie Smit.

Tips

  1. To calculate the amount of ham needed per person, allow about 130g boneless raw ham and about 200 g raw ham on the bone. 
  2. For a smaller gammon halve the glaze. 
  3. A meat thermometer always comes in handy when testing joints of any kind of meat for readiness. 

Inspired by: The South African All-Colour Meat Cookbook by Sannie Smit


Isosi yemastadi

Kwenza inkomishi nohhafu

Izithako

½ inkomishi kaviniga

2 amaqanda

½ inkomishi kashukela

2 amathisipuni ebhotela

2 amathisipuni emastadi eyomile

 usawoti

Mustard Sauce

Makes 1 ½ cups

Ingredients

 ½ cup vinegar                   

 2 eggs                         

½ cup sugar                        

2 teaspoons butter  

2 teaspoons dry mustard                

salt


Indlela yokwenza

  1. Hlanganisa zonke izithako endishini eyingilazi ukuphehle kahle.
  2. Faka kwiMicrowave ukupheke imizuzu emibili ngezinga lokushisa eliphezulu.
  3. Phinda ukuphehle imizuzu emibili kuze kushube bese ukubeka eceleni kuphole.
  4. Yidla kupholile.Ungagcina okusele efrijini.

Method

  1. Mix all ingredients in a glass bowl and beat well.
  2. Microwave on high for approximately 2 minutes.
  3. Beat for 2 minutes until thick. Set aside to cool.
  4. Serve at room temperature. Store excess in refrigerator.