Part of Artisan Curing

Today, at Van Wyngaartd’s was Gammon Day.

Jaques, our legendary QC manager, trained by one of the best master butchers in Johannesburg, and a good friend, Thorsten, gave away some of his secrets.  I pressed him a bit in the interview.  🙂

Uncle Robert responded with his own recipe for Christmas.

1kg of dark brown sugar, 1 heaping tablespoon of cornstarch, 1 heaping tablespoon of powdered mustard.

Make into a thick syrup with hot water from the tap

Take at least 3 fingers of your favourite liquor (Van Der Hum) and add to the mixture, mix well.

Place ham in a preheated oven and reheat, in the last 30 minutes pour the glaze mixture over the ham and base every ten minutes

Use the rind for making some delicious 😋

Robert’s secret glaze … enjoy guys

Merry Christmas 🎄❤️

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The meat processing fraternity is one of a kind!  We appreciate the impact you have around the world.  This is another example of your great-heartedness. Thank you, Robert! And, Jaques, you are a legend!!!

Eben and Team
Christmas, 2019