Forget dry, boring gammon saved only for Christmas. In South Africa, a perfectly cooked gammon is a year-round showstopper, perfect for a sunny Sunday lunch, a big family get-together, or the main event at a festive braai. Getting that juicy, flavour-packed result, especially over coals, can feel like a mission. But it doesn't have to be.
This guide skips the basic oven roast and focuses on creating unforgettable gammon recipes South Africa style—right on your braai. From the classic honey-mustard glaze to clever twists using local flavours like rooibos, each recipe is designed for the home braaier. I'll give you clear, step-by-step instructions, temperature guidance, and practical tips. Let's turn your next braai into a memorable feast.
Key Takeaways
- Glaze Late: Always apply sugary glazes in the last 30-45 minutes of cooking to prevent burning.
- Indirect Heat is Your Friend: For a large cut like gammon, set up your braai for indirect heat (coals on one side, meat on the other) to cook it evenly without drying it out.
- Use a Thermometer: Don't guess. The only way to guarantee juicy gammon is to cook it to a safe internal temperature of 71°C.
- Rest the Meat: Let your gammon rest for at least 15 minutes after cooking. This allows the juices to settle, ensuring a tender slice.
1. Glazed Gammon with Honey and Mustard
A true South African classic. This recipe turns a standard smoked gammon into a spectacular main course with a sweet, tangy, and sticky crust that caramelises beautifully over the coals. The balance of sweet local honey and sharp wholegrain mustard is a winning combo. It’s a standout for a reason.
This dish is a staple at family gatherings, where it's often the star of the braai. For me, the magic happens when that glaze hits the heat, creating an irresistible crackling crust over the succulent, smoky meat.
Step-by-Step Braai Method
- Prep the Gammon: Start with a pre-cooked, smoked gammon. Carefully slice off the hard outer rind, leaving a generous layer of fat. Score the fat in a diamond pattern, about 1 cm deep. This helps the glaze penetrate and the fat to render down.
- Mix the Glaze: In a small bowl, mix equal parts honey, wholegrain mustard, and brown sugar.
- Set Up the Braai: Set up your kettle braai for indirect heat. You're aiming for a steady temperature of around 180°C. Place the gammon on the grid away from the direct coals and close the lid.
- Glaze and Finish: In the final 30-40 minutes of cooking, start brushing on the glaze. Apply a new layer every 10 minutes to build up that sticky, flavourful crust. Cook until a meat thermometer reads 71°C in the thickest part. Let it rest for 15 minutes before carving.
Pro Tips for This Recipe
- Spice it Up: Add a pinch of ground cloves or a dash of cinnamon to the glaze for a warmer, more festive flavour. Find more ideas in our complete guide to herbs and spices for the braai.
- Make it Local: For a Cape twist, I sometimes add a splash of Brandy to the glaze.
- Perfect Sides: Serve with roasted sweet potatoes, a fresh green bean salad, and grilled pineapple slices.
- Lekker Leftovers: Thinly sliced leftover gammon makes the best sarmies (sandwiches) on fresh bread with a dollop of mustard.
2. Gammon with Pineapple and Cloves
A nostalgic favourite that never gets old. This recipe celebrates the classic contrast between sweet pineapple and savoury, salty gammon. The whole cloves studded into the fat release a warm, aromatic spice during cooking, infusing the meat with a fragrance that screams "special occasion."
This one has been on South African tables for generations. The pineapple doesn't just add sweetness; its enzymes also help to tenderise the meat, ensuring a succulent result every time.
Step-by-Step Braai Method
- Prep the Gammon: Start with a pre-cooked gammon. Remove the tough outer rind, leaving a good layer of fat. Score the fat in a diamond pattern, being careful not to cut into the meat.
- Stud the Fat: Firmly press whole cloves into the intersections of the scored diamonds, spacing them about 2-3 cm apart. This allows their flavour to spread through the meat.
- Set Up the Braai: Arrange your kettle braai for indirect cooking at a steady 160°C to 180°C. Place the gammon on the grid over a drip tray. I like to pour a little pineapple juice into the tray to create steam and keep the gammon moist.
- Glaze and Finish: For the last 30 minutes of cooking, arrange pineapple rings over the gammon, securing them with toothpicks. Brush the gammon with a simple glaze of brown sugar mixed with pineapple juice. Cook until the internal temperature reaches 71°C. Let it rest for 15-20 minutes before carving.
Pro Tips for This Recipe
- Fresh is Best: Using fresh pineapple gives the best flavour. The enzymes in fresh pineapple also help tenderise the meat more effectively than the canned stuff.
- Don't Waste the Core: Add the tough core from a fresh pineapple to your drip tray. It infuses extra flavour into the pan juices, which you can use for a gravy.
- Perfect Sides: This gammon is brilliant with potato salad, a crunchy coleslaw, and grilled corn on the cob.
- Lekker Leftovers: Dice leftover gammon and pineapple for delicious sosaties (skewers) for a quick braai the next day.
3. Boiled Gammon with Parsley Sauce
This is old-school comfort food. Boiled Gammon with Parsley Sauce offers a more subtle and incredibly tender alternative to roasted gammon. The method involves gently simmering the gammon with aromatics, which infuses the meat with flavour while keeping it exceptionally moist.
This recipe has its roots in our British and Cape Dutch culinary traditions. It’s a simple, deeply satisfying dish, perfect for a family meal when you want something less intense than a smoky braai flavour.
Step-by-Step Simmering Method
- Prep the Gammon: Place your uncooked gammon joint in a large, deep pot. Cover it completely with cold water. Add aromatics like a halved onion, a few bay leaves, whole black peppercorns, and a carrot.
- Simmer Gently: Bring the water to a boil, then immediately reduce the heat to a very gentle simmer. Skim off any foam that rises to the surface. It's crucial not to boil it hard, as this will toughen the meat.
- Calculate the Time: A good rule of thumb is 20 minutes per 500g, plus an extra 20 minutes. So, a 2kg gammon needs to simmer for about 1 hour and 40 minutes.
- Make the Sauce: Once cooked, remove the gammon and let it rest. Use some of the flavourful cooking liquid to make a classic white sauce (béchamel), then stir in lots of fresh, chopped parsley. Carve the gammon against the grain and serve with the creamy sauce.
Pro Tips for This Recipe
- Flavourful Broth: Don't throw out the cooking liquid! This "gammon stock" is a fantastic base for soups or stews. Let it cool and freeze it.
- Quick Glaze Option: For a bit of colour, you can remove the rind after boiling, score the fat, brush on a quick honey-mustard glaze, and pop it under a hot oven grill for 5-10 minutes until caramelised.
- Perfect Sides: This dish is made for boiled new potatoes, buttered green peas, and steamed carrots.
- Lekker Leftovers: Cold, thinly sliced boiled gammon is delicious on sandwiches with piccalilli, or diced into a hearty split pea and ham soup.
4. Gammon Steaks with Pan-Fried Pineapple
Need that classic gammon flavour but don't have hours to spare? Gammon Steaks with Pan-Fried Pineapple deliver the sweet-and-salty goodness in under 30 minutes. It's a fantastic weeknight meal or a simple dish for a casual braai.
I love doing this one in a cast-iron pan set directly on the braai grid. You get that subtle smokiness that beautifully complements the sweet, buttery pineapple. It's one of the most accessible gammon recipes South Africa has on offer.
Step-by-Step Braai Method
- Prep the Steaks: Start with gammon steaks that are about 2-3 cm thick. Pat them completely dry with a paper towel—this is key for a good sear.
- Sear the Gammon: Place a heavy cast-iron pan on the braai grid over medium-high heat. Add a touch of oil. Carefully place the steaks in the hot pan. Cook for 3-4 minutes per side until golden brown and cooked through.
- Caramelise the Pineapple: In a separate pan, melt a knob of butter. Add fresh pineapple rings and sprinkle with a little brown sugar. Cook for 2-3 minutes per side until the pineapple is soft and caramelised.
- Rest and Serve: Remove the gammon steaks from the heat and let them rest for 5 minutes. This is non-negotiable for a tender result. Serve the steaks topped with the warm pineapple.
Pro Tips for This Recipe
- Cast-Iron is King: A well-seasoned cast-iron pan gives you the best, most even heat for a perfect sear. Need tips? Check out our guide on how to season and care for your cast iron.
- Don't Fiddle: Once the steak is in the pan, leave it alone. Resisting the urge to move it is crucial for developing that delicious crust.
- Perfect Sides: These steaks are great with creamy mashed potatoes, a crisp green salad, or buttered corn on the cob.
- Lekker Leftovers: Slice any leftover gammon and pineapple and make a killer toasted sandwich with sharp cheddar cheese.
5. Gammon with Apricot and Ginger Glaze
Here’s a sophisticated twist on the classic glazed gammon. This recipe brings together the fruity tartness of apricots with the warm, spicy bite of fresh ginger. The glaze creates a beautiful, deep orange crust that looks as good as it tastes.
This one is a favourite when I'm looking to impress. The apricot and ginger combination offers a fresh, vibrant alternative to the more traditional glazes, making it a modern standout in the world of South African gammon recipes.
Step-by-Step Braai Method
- Prep the Gammon: Start with a pre-cooked, smoked gammon. Pat it dry and carefully slice off the hard rind, leaving a good layer of fat. Use a sharp knife to score the fat in a diamond pattern, about 1 cm deep.
- Make the Glaze: Blend softened dried apricots with finely grated fresh ginger, a splash of apple cider vinegar, and a pinch of mustard powder.
- Set up the Braai: Arrange your coals for indirect cooking in a kettle braai, keeping the temperature around 180°C. Place the gammon on the grid away from the direct heat.
- Glaze and Finish: Apply the first coat of glaze in the last 45 minutes of cooking to stop the fruit sugars from burning. Brush on a fresh layer every 10-15 minutes. The gammon is ready when its internal temperature hits 71°C. Let it rest for at least 15 minutes before carving.
Pro Tips for This Recipe
- Soften the Fruit: For a smooth glaze, I soak the dried apricots in warm water or rooibos tea for 30 minutes before blending them. It makes a big difference.
- Fresh is Best: Always use freshly grated ginger. The powdered stuff just doesn't have the same clean, aromatic heat.
- Perfect Sides: This gammon pairs well with couscous studded with toasted almonds, or a side of cinnamon-dusted roasted butternut.
- Lekker Leftovers: Shred leftover gammon and use it as a filling for gourmet toasted sandwiches with brie and rocket.
6. Gammon Baked with Beer and Onions
A hearty, rustic dish with deep roots in farmhouse cooking. This method braises the gammon in a bath of local beer and slow-caramelised onions, resulting in incredibly tender meat that falls apart. The beer not only tenderises the gammon but also creates a rich, savoury gravy.
This is proper comfort food. The combination of sweet onions and malty beer creates a uniquely satisfying dish that’s perfect for a casual get-together.
Step-by-Step Braai Method
- Prep the Gammon: Start with a pre-cooked, smoked gammon. Place it in a heavy-based cast-iron pot or a deep braai-proof dish. Using a good quality dish like these stainless steel roasting trays helps it bake evenly.
- Caramelise the Onions: In a separate pan, slowly caramelise two large sliced onions in butter until they are deep golden brown and sweet. This step is crucial, don't rush it.
- Braise: Scatter the caramelised onions around the gammon. Pour in enough local lager or ale to come about halfway up the sides of the meat. Add a few bay leaves and sprigs of fresh thyme.
- Slow Cook: Cover the pot tightly with a lid or foil. Place it on the braai grid over indirect heat, keeping the temperature low and slow at around 160°C. Cook for 2-3 hours, or until the gammon is completely tender. Let it rest for 15 minutes before serving.
Pro Tips for This Recipe
- Beer Choice: Use a local lager for a crisp flavour or a dark ale for a richer, more malty gravy. Avoid very bitter beers, as the bitterness can intensify during cooking.
- Onion Perfection: Low heat and patience are key to getting that deep, sweet flavour from the onions without burning them.
- Perfect Sides: Serve with creamy mashed potatoes or a simple roosterkoek (griddle cake) to soak up the delicious beer and onion gravy.
- Lekker Leftovers: Shredded leftover gammon is fantastic in a pie filling. You can find more traditional cooking inspiration in these South African braai recipes.
Your Turn to Braai the Perfect Gammon
Right, you now have six distinct and delicious gammon recipes South Africa has made its own. We’ve covered everything from the timeless Honey and Mustard glaze to the hearty Beer and Onion braise. Each recipe is more than just a list of ingredients; it's a blueprint for creating memories around the fire.
The real secret to success isn't just following the steps, but understanding the techniques. As we've seen, consistent temperature control, the art of a slow cook, and the final caramelisation of a perfect glaze are what separate a good gammon from a truly legendary one. A reliable meat thermometer isn't just a suggestion—it's your guarantee against dry, overcooked meat.
Quick Tips for Your Next Gammon Braai
- Pre-Boil if Needed: For many recipes (especially with raw gammon), pre-boiling is a critical first step to ensure it's cooked through and to reduce saltiness. This makes the final braai process all about adding flavour and texture.
- Layer the Glaze: The final 30-45 minutes on the braai is when the magic happens. Apply your glaze in thin layers, letting each one set before adding the next. This builds a beautiful, flavour-packed crust.
- Embrace Leftovers: Gammon is the gift that keeps on giving. Think beyond the first meal: sarmies with piccalilli, diced gammon in pasta, or a smoky addition to a bean soup. Since gammon is a large cut, it’s a great cornerstone for a once a month cooking strategy.
This collection of gammon recipes is your starting point. Feel free to experiment. Swap apricot for peach, add a pinch of chilli to your honey glaze, or try a different local craft beer. The best recipes are the ones you make your own. So, pick one, light that fire, and get ready to impress.
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