Double Festive Delight with Berry Glazed Gammon with Candied Apples and Fresh Berries By Mynhardt Joubert, TV personality and well-known chef Cape Town, 12th December, 2016 - Christmas is my absolute best time of the year because it is filled with smells and goodwill that no other time of the year can convey. Gammon is an iconic Christmas meat to cook and this recipe offers double festive delight because it can be served hot or cold. With our South African weather I suggest eating the gammon hot on Christmas Eve and converting it into a yummy cold salad on Christmas day as I have done here. The gammon and the glaze can be prepared well in advance and assembled and cooked an hour before guests arrive. Left over gammon can be turned into wonderful delicious creations in the days after Christmas. Using it for breakfast in a frittata or in an omelette with pan-fried mushrooms will add a smoky deliciousness to breakfast - or my all-ti...