Succulent Ginger Beer Gammon
- Instant Pot Multi Pressure Cooker
- 2 kg gammon
- 4 cloves
- 10 peppercorns
- 2 large carrots peeled, and chopped into chunks
- 2 onions peeled and chopped into chunks
- 2 fresh bay leaves
- 2 L Fevertree ginger beer*
- Top up with water
- 250 ml ginger beer
- 2 tbsp Dijon
- Place your Gammon into the inner pot on top of the trivet, then add the onions, carrots and spices.
- Pour 2L of ginger beer over the gammon, then top up the liquid to the “max” level with water.
- Secure the lid and select Pressure Cook and set the timer to 0 minutes (or 1 minute if using a Duo Evo Plus or Pro.) Be sure to turn off “Keep Warm”. Press Start.
- Once the gammon has come to pressure, allow the pressure to naturally release and leave the gammon to completely cool in the liquid overnight (7-8 hours).
- When ready to glaze, pour 250ml of ginger beer into a pan and heat until the ginger beer has reduce by 70%, into a sticky glaze.
- Add the reduced ginger beer into a bowl with the Dijon mustard, and mix until combined. Set aside.
- On the day of serving: Heat the oven to 220° C. Remove the gammon from the cooking liquor and gently cut off the hard skin, leaving a nice white fatty layer on the gammon. Score the gammon fat at 1cm intervals, then place the gammon in a roasting dish. Brush the meat with the ginger and mustard glaze and cook until the fat is browned, and the gammon is sticky and glazed.
*Be sure to use a brand like Fever Tree for your gammon, which is lower in sugar, uses ginger extract, and yields a pleasing, subtle ginger sweetness. Brands with sugar alternatives can turn bitter on glaze reduction.