CHRISTMAS STEP BY STEP

If you’re the kind of traditionalist who insists on old-school starters, two roasts (glazed gammon, obvs), duck-fat potatoes, gravy perfection and the ultimate jelly and “custard”, then Hannah Lewry has all your work cut out for you, right here. Because if ever there was a time of year to flaunt your cooking skills, this is it

- CLAIRE-ELLEN VAN ROOYEN

STICKY GAMMON WITH CHAMPAGNE-POACHED PEACH GLAZE

Serves 8

EASY

GREAT VALUE

Preparation: 1 hour

Cooking: 2½ hours

small brown onions 4–6, halved

celery 2 sticks, chopped

carrots 2, chopped

bay leaves 6

whole peppercorns 1 T

Woolworths Ready to Cook traditional bone-in beechwood-smoked gammon 4 kg (bake for 30 minutes per kg)

water 11/2litres

For the Champagne-poached peach glaze:

Woolworths MCC 21/2cups

Woolworths cranberry jelly 1 x 155 g jar

light brown sugar 100 g

bay leaves 3

lemon, 1/2juiced ripe peaches 6, halved

1 Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to glaze. Reserve the cooking liquid for the gravy (see p 98).

2 Meanwhile, make the poached peach glaze. Place the ingredients in a saucepan and bring to a simmer. Poach the peaches for 10 minutes, then turn off the heat and allow to stand for 10 minutes. Remove the peaches and set aside for serving. Reduce the juices by half until sticky.

3 Remove the skin from the gammon using a sharp knife, carefully pulling back the rind and making small strokes with the knife to release the rind and peel it right off, leaving ½ cm of fat. Score the fat.