CHRISTMAS STEP BY STEP

If you’re the kind of traditionalist who insists on old-school starters, two roasts (glazed gammon, obvs), duck-fat potatoes, gravy perfection and the ultimate jelly and “custard”, then Hannah Lewry has all your work cut out for you, right here. Because if ever there was a time of year to flaunt your cooking skills, this is it

- CLAIRE-ELLEN VAN ROOYEN

STICKY GAMMON WITH CHAMPAGNE-POACHED PEACH GLAZE

Serves 8

EASY

GREAT VALUE

Preparation: 1 hour

Cooking: 2½ hours

small brown onions 4–6, halved

celery 2 sticks, chopped

carrots 2, chopped

bay leaves 6

whole peppercorns 1 T

Woolworths Ready to Cook traditional bone-in beechwood-smoked gammon 4 kg (bake for 30 minutes per kg)

water 11/2litres

For the Champagne-poached peach glaze:

Woolworths MCC 21/2cups

Woolworths cranberry jelly 1 x 155 g jar

light brown sugar 100 g

bay leaves 3

lemon, 1/2juiced ripe peaches 6, halved

1 Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to glaze. Reserve the cooking liquid for the gravy (see p 98).