Instant Pot Gammon with Ginger Beer and Rooibos Recipe

Prep Time:15

Cook Time:1 5

Ingredients

For the Gammon:

1 large smoked gammon approximately 1.5-2.5 kilograms
4 rooibos teabags
750 millilitres strong ginger beer
2 celery stalks roughly chopped
2 medium carrots roughly chopped
1 small white onion roughly chopped
1 teaspoon allspice berries crushed
½ teaspoon black peppercorns
½ teaspoon cloves
3 bay leaves

For the Honey Mustard Glaze:

375 millilitres 1½ cups strained cooking broth
60 millilitres ¼ cup honey
2 teaspoons Dijon mustard
Pinch of ground cloves

Instructions

Preparing the Gammon:

Bring the gammon to room temperature and remove all outer casings including string. Boil the kettle.
Heat 250 millilitres (1 cup) ginger beer in the microwave until hot. Add 250 millilitres (1 cup) boiling water. Add the 4 rooibos teabags and steep for at least 10 minutes. Remove and discard teabags.
Place roughly chopped celery, carrots, and onion at the bottom of the Instant Pot. Position gammon on top of the vegetables.
Add bay leaves, allspice berries, peppercorns, and cloves. Pour the rooibos tea mixture and remaining 500 millilitres ginger beer over the gammon.
Seal the Instant Pot lid and adjust the vent to sealing position. Set to manual pressure on HIGH. Cook for 15 minutes per 500 grams of gammon (a 2-kilogram gammon cooks for 60 minutes).
When cooking time finishes, allow natural pressure release (approximately 15-20 minutes). Do not quick release.
Remove gammon carefully and set aside. Strain the cooking liquid through a fine-mesh sieve, discarding solids. Reserve liquid.

Making the Glaze:

Pour 375 millilitres (1½ cups) strained cooking broth into a small saucepan. Bring to a boil over medium-high heat. To remove some fat, allow the liquid to settle and hten skim the fat layer off with paper towell.
Add honey and ground cloves. Reduce heat slightly and simmer for approximately 30 minutes until syrupy and reduced by half.
Add Dijon mustard halfway through cooking time. Stir to incorporate. The glaze will thicken further as it cools.

Glazing and Serving:

When ready to serve, remove the thick outer fat layer from the gammon. Score the remaining fat in a crisscross pattern, cutting about 1 centimetre apart and 5 millimetres deep.
Place gammon on a baking tray. Position oven rack low (gammon should sit 15-20 centimetres from grill element). Preheat the oven to 170-180C or the grill.
Roast/grill the gammon until fat begins to render, approximately 5 minutes. Remove and brush with glaze. Return to the oven and repeat, glazing a few times.

Notes

Stovetop Method: Follow steps 1-2 above. Place the gammon in a large pot, cover with water, boil, then discard the water. Return the gammon to the pot with the vegetables, spices, 1.5 litres of ginger beer, and the rooibos mixture. Add water to cover if needed. Simmer on lowest heat for 20 minutes per 500 grams. Cool in cooking liquid. Proceed with glaze as above.

Make-Ahead: Cook the gammon completely, cool in the liquid, and refrigerate for up to 2 days. Bring to room temperature before glazing and serving.

Glaze can also be made in the Instant Pot using the Sauté function.

Serving and Storage Suggestions

Decorate the serving platter with fresh bay leaves, rosemary sprigs, pomegranate seeds, or grilled peach halves for stunning presentation. Serve extra glaze in a small jug alongside for those who want more sweetness.

Leftover gammon keeps refrigerated for 5 days. Slice thinly for sandwiches, dice for fried rice or pasta carbonara, or cube for quiche or frittata. The versatility makes it an excellent value.

Store the strained cooking liquid separately. It freezes beautifully for up to 3 months. Use it as ramen broth, adding miso paste, noodles, soft-boiled eggs, and spring onions. The ginger beer and rooibos create incredible depth that rivals traditional bone broths.

Servings: 10 serves 8 - 10

Author: Sam Linsell