Ginger gammon with creamy polenta and apple chutney

A festive twist on traditional gammon, featuring warming ginger and aromatic spices, served with creamy comfort-food polenta and homemade apple chutney. This dish offers the perfect balance of special occasion luxury with homestyle cooking.

Cut:
  • Portions: 8
  • Prep 30 MINUTES
  • cook: 150 MINUTES
Ginger Gammon with Creamy Polenta or Mash, Apple Chutney and Rich Gravy

Ingredients

For the gammon

  • 2.5 kg boneless gammon
  • 4 cm fresh ginger, sliced
  • 2 onions, quartered
  • 2 carrots, roughly chopped
  • 2 celery sticks, chopped
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 tbsp black peppercorns
  • 2 L ginger beer
  • 500 ml chicken stock

For the glaze

  • 4 tbsp honey
  • 2 tbsp grated fresh ginger
  • 2 tbsp wholegrain mustard
  • 1 tbsp soy sauce
  • 1 tsp ground cinnamon

For the creamy polenta

  • 500 g white polenta
  • 2 L chicken stock
  • 250 ml cream
  • 100 g butter
  • 100 g parmesan cheese, grated
  • Salt and white pepper to taste

For the apple chutney

  • 4 large Granny Smith apples, peeled and diced
  • 2 onions, finely chopped
  • 2 tbsp grated fresh ginger
  • 200 ml apple cider vinegar
  • 150 g brown sugar
  • 1 tsp yellow mustard seeds
  • 1 cinnamon stick
  • Pinch of salt

Method

For the gammon:

Place gammon in a large pot with ginger, vegetables, and spices. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender. Remove from liquid and cool slightly. Remove skin, leaving fat layer. Score fat in a diamond pattern.

For the glaze:

Mix all glaze ingredients in a bowl. Preheat the oven to 180°C. Place the gammon in a roasting pan and brush with glaze. Roast for 30 minutes, basting every 10 minutes, until golden.

For the polenta:

Bring stock to boil in a large pot. Gradually whisk in polenta, stirring constantly. Reduce heat and cook for 20-25 minutes, stirring frequently. Add cream, butter, and parmesan—season with salt and pepper. Keep warm, adding extra stock if needed.

For the apple chutney, Combine all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer for 45 minutes until the apples are soft and mixture is thick. Remove the cinnamon stick. Cool before serving.

For the gravy:

Strain 500 ml of gammon cooking liquid into a saucepan. Reduce by half. If desired, thicken with 1 tbsp cornflour mixed with water. Season to taste.

Serving suggestion: Gammon can be cooked the day before and glazed before serving. Chutney can be made up to a week ahead and stored in sterilised jars.