Succulent Ginger Beer Christmas Gammon
By :The Culinary Cartel
This delicious centerpiece of a holiday meal is ready in record time. Serve it with potatoes or a vegetable gratin.
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Browse Category Dinner, Lunch
Cooking Technique Pressure Cook
Keyword Christmas, Ham, Meat, Pork
Home Category Dinner, Lunch
Prep Time 12 Minutes
Cook Time 20 Minutes
Servings
9 Servings
Ingredients
  • 2 onion peeled, cut into chunks
  • 2 carrot peeled, cut into chunks
  • 4 cloves
  • 10 black peppercorns
  • 2 bay leaf
  • ¼ l ginger beer
  • 2 tbsp dijon mustard
  • 2 kg gammon
  • Water as needed
Browse Category Dinner, Lunch
Cooking Technique Pressure Cook
Keyword Christmas, Ham, Meat, Pork
Home Category Dinner, Lunch
Prep Time 12 Minutes
Cook Time 20 Minutes
Servings
9 Servings
Ingredients
  • 2 onion peeled, cut into chunks
  • 2 carrot peeled, cut into chunks
  • 4 cloves
  • 10 black peppercorns
  • 2 bay leaf
  • ¼ l ginger beer
  • 2 tbsp dijon mustard
  • 2 kg gammon
  • Water as needed
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place your gammon into the Inner pot on top of the trivet provided.
  2. Add the onions, carrots and spices.
  3. Pour ginger beer over the gammon, then top up the liquid to the max level with water.
  4. Pressure Cook on High for 1 Minute When the time is up, let the pressure naturally release.
  5. Leave the gammon to completely cool in the liquid overnight (7-8 hours).
  6. When ready to glaze, pour ginger beer into a pan and heat until the ginger beer has reduce by 70%, into a sticky glaze.
  7. Add the reduced ginger beer into a bowl with the Dijon mustard, and mix until combined. Set aside.
  8. Heat the oven to 220°C / 428°F. Remove the gammon from the cooking liquor.
  9. Gently remove the hard skin, leaving a nice white fatty layer on the gammon.
  10. Score the gammon at half centimeter intervals, then place the gammon in a roasting dish.
  11. Brush the gammon in the ginger and mustard glaze then place in the oven and cook until the fat is browned, and the gammon is sticky and glazed.
  12. Every 5 minutes remove the gammon and reapply the glaze the fat and sides.
  13. Once cooked, cover in a tent of foil and allow to rest in a warm spot for 15 Minutes.
  14. Then carve and serve immediately.
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