Enjoy with the Creation Reserve Chardonnay
Yields 10 portions
1.5 kg smoked boneless gammon
2 celery stalks
4 bay leaves
12 black peppercorns
5 g salt
4 tbsp honey
4 tbsp Dijon mustard
In a pressure cooker, place the gammon, mirepoix, bay leaves, peppercorns and salt. Fill with water till gammon is covered. Bring to the boil. Let it simmer on a low heat for 1:30 hours.
Remove the gammon from the pressure cooker to cool down for 15 to 20 minutes and strain the stock.
Place the gammon in a baking tray lined with foil to collect all the juices.
Score the meat and then roast in a preheated oven at 180° C for 10 to 15 minutes.
Mix the honey and mustard.
Remove the gammon from the oven, brush with the honey and mustard mix. Roast in the oven for a further 10 to 15 minutes.
Remove from the oven and let it cool.
Remove the netting and slice into portions.
Sweet Citrus Jus:
100 ml orange juice
1 bottle WhalePod red wine
4 tbsp honey
In a pot bring to the boil the stock, orange juice, wine and reduce the liquid by half.
Add the honey and reduce to a slightly thicker consistency.
2 onions (peeled and diced)
100 g butter
10 g salt
10 ml oil
Peel and slice the carrots roughly.
Sear the onions in a pan till glossy.
Add the carrots and butter.
Let it simmer till the carrots are cooked through.
Blend till very smooth in a food processor.
Add the seasoning and strain through a mesh sieve.
Make sure it is smooth.
Cool it down and transfer to a squeezy bottle.
200 g asparagus
Cut the tail ends off the asparagus.
Sear in a hot pan with the oil and season with salt.
30 g micro mustard leaves
3 leaves lemon verbena, chopped
Rinse the leaves in cold water and store in a container with paper towel to use when plating.