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 🎄❤️
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