GEGLASEERDE ham

Gerookte ham, opgetof met ’n blink glaseersel, is die ster van die Kerstafel.

Deur Johané Neilson

1 KOOK Sit ’n gerookte ontbeende varkboud (sowat 2kg), 2 gekapte wortels, 2 grofgekapte selderystingels en 1 ui, geskil en in kwarte gesny, saam met 3 lourierblare in ’n groot kastrol en bedek met koue water. Bring tot kookpunt, draai dan die hitte laer en laat prut vir sowat 2 uur. Laat die boud in die kookvloeistof afkoel vir nog ’n uur. Haal nou die vleis uit die vloeistof (hou sowat 125ml eenkant) en laat afkoel tot hanteerbaar. 2 GLASEERSEL Sit 300g klein kersietamaties, 1 heel brandrissie en 250ml kookwater in ’n klein kastrol op die stoof en kook vir sowat 15 minute tot die tamatie en rissie begin sag word. Voeg 250ml suiker en ’n takkie tiemie of origanum by en roer tot die suiker opgelos is. Kook tot stroperig; roer af…

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Tuis (Digital) - 1 Issue, December 2019

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