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-1 large smoked gammon (about 1,5kg to 2,5kg)
-750ml strong ginger beer
-4 rooibos tea bags
-2 celery stalks
-1 small white onion
-2 medium carrots
-3 bay leaves
-1 tsp allspice berries, crushed
-½ tsp black peppercorns
-½ tsp cloves
-1,5 cups cooking broth
-pinch of cloves
-¼ cup honey
-2 tsp Dijon mustard
– fresh bay leaves, rosemary, pomegranates or grilled peaches, to decorate
- Bring the gammon to room temperature and remove all the outer casings, including string. Boil the kettle.
- Heat 1 cup (250ml) of the ginger beer in a jug in the microwave until hot and then add a cup of boiling water. Add the 4 rooibos tea bags to the liquid and allow it to infuse for at least 10 minutes. Remove the tea bags.
- Roughly chop the celery, onion and carrots, and place at the bottom of the Instant Pot. Put the gammon on top of the vegetables and then add the bay leaves and spices. Pour the 2 cups of tea mixture and the remaining 500ml of ginger beer over the gammon and adjust the vent to the sealing setting. Push Pressure Cook (otherwise known as manual mode) on the Instant Pot, check it is on High Pressure, and change the time based on the size of gammon. Allow 15 minutes per 500g of gammon, so 2kg of gammon will cook for 60 minutes.
- Cook the gammon and then allow for a natural release of pressure. Remove and set aside. Strain the solids out of the cooking broth.
- To make the glaze, put 1,5 cups of the strained cooking broth back into the stainless-steel inner pot and switch to Sauté mode. Once simmering, add the cloves and honey. Turn Sauté mode to ‘Less’ and leave for about 30 minutes or longer to allow it to thicken. Add the mustard around halfway through and stir to ensure it is incorporated. The glaze should thicken even more once it’s off the heat.
- When you are ready to serve/glaze the gammon, remove the thick outer fat layer from the gammon and cut a crisscross pattern into the fat. Place it on an oven tray under a hot grill, ensuring that it is not too close to the element. Drop the oven rack to low if necessary. Once about half of the fat has started to render off, start brushing the glaze over the gammon and return to the grill. Keep a close eye on it and baste it a couple more times. Remove and set aside to serve either straight away or at room temperature a little later. Serve the leftover glaze on the side.
- Decorate the serving platter with fresh bay leaves, rosemary, pomegranates or grilled peaches.
*Recipe courtesy of Good Housekeeping Magazine