As the holiday season approaches in South Africa, where Christmas falls smack in the middle of summer, families gather for meals that celebrate local flavors while keeping things cool and refreshing. Unlike the hearty winter roasts of the Northern Hemisphere, South African festive spreads often feature dishes served cold or at room temperature to beat the heat. One beloved staple is gammon—a cured pork joint that’s tender, salty, and perfect for glazing with sweet, sticky sauces. This recipe draws inspiration from the iconic “Brandy and Coke,” a drink that’s practically a national treasure in South Africa, harking back to the 1970s social scene. It’s a clever twist that uses Coca-Cola’s acidity to tenderize the meat while adding a subtle sweetness to balance the gammon’s inherent saltiness.

Whether you’re hosting a braai (barbecue) with friends or a family lunch under the jacaranda trees, this Brandy and Coke glazed gammon will steal the show. It’s easy to prepare ahead—cook it the day before, chill overnight, and serve sliced cold with salads or sides like seven-layer salad or sweet potatoes (soetpatats). Pair it with traditional South African starters like Peppadew cheese puffs or biltong soup for an authentic feast. Let’s dive into the recipe!

Ingredients

• 1 large gammon joint (about 2kg, deboned for easier carving)
• 1 onion, halved
• 10 whole cloves (plus extra for decorating the glaze)
• 2 liters of Coca-Cola (full-sugar for the best tenderizing effect)

For the Glaze:

• ¾ cup tightly packed soft brown sugar
• 2 Tbsp brandy (use a good South African brand for that local flair)
• 1-2 Tbsp cider vinegar
• 2 tsp wholegrain mustard
• A pinch of ground cloves (optional, for extra warmth)

This recipe serves 6-8 people, depending on portion sizes, and takes about 3-4 hours total, including cooking time.

Step-by-Step Instructions

1. Prepare the Gammon for Boiling: Place the gammon joint in a large stockpot. Add the halved onion, 10 whole cloves, and pour in the 2 liters of Coca-Cola. The liquid should cover the meat—if not, add a bit of water. Bring everything to a gentle simmer over medium heat. Loosely cover with a lid and let it cook for at least 30 minutes per 500g (or 40 minutes if your gammon is bone-in). For a 2kg joint, aim for about 2-3 hours. The low, slow simmer ensures the meat becomes incredibly tender without drying out.
2. Cool and Peel: Once cooked, carefully lift the gammon out of the pot using two forks and place it in an ovenproof dish. Discard the cooking liquid (it’s too fatty and flat to reuse). Let the gammon cool slightly until it’s easy to handle. Preheat your oven to 200°C (392°F). Gently peel off the skin by lifting a corner and tugging—it should come away easily, leaving the fat layer intact.
3. Score and Glaze: Score the fat in a diamond pattern with a sharp knife. This not only looks beautiful but helps the glaze adhere. Press a whole clove into the center of each diamond for that classic festive touch. In a small saucepan, combine all the glaze ingredients: brown sugar, brandy, cider vinegar, mustard, and ground cloves if using. Heat gently until the sugar dissolves completely—don’t boil, or it’ll turn into hard caramel! Adjust the consistency with a splash of water if too thick or more sugar if too runny.
4. Bake to Perfection: Baste the scored fat liberally with the glaze. Pop the dish into the preheated oven and bake uncovered for about 15 minutes, basting frequently until the glaze caramelizes and the fat turns a gorgeous golden brown. Keep an eye on it to avoid burning.
5. Rest and Serve: Remove from the oven and let it rest for a few minutes if serving hot. For a true South African summer vibe, cool completely, cover, and refrigerate overnight to serve chilled the next day. Slice thinly and arrange on a platter.

Tips for Success

• Make-Ahead Magic: This dish shines when prepared in advance, freeing you up to enjoy the festivities.
• Variations: If you want a smokier flavor, opt for a smoked gammon joint. For a non-alcoholic version, skip the brandy and add a bit more vinegar for tang.
• Serving Ideas: Complement with fresh salads, potato bake, or even a dollop of mustard on the side. Leftovers make fantastic sandwiches with chutney!
• Pro Tip: Guests have raved about this as the best gammon ever—tender, moist, and irresistibly sticky.

This Brandy and Coke glazed gammon isn’t just a recipe; it’s a slice of South African culture on your plate. It captures the essence of relaxed, flavorful holiday dining in the Rainbow Nation. Give it a try for your next gathering, and watch it become a family favorite. Happy cooking, and cheers to a joyful season