COURSE:
Dinner, Main Course
Sticky Orange, Ginger & Spice Gammon
The Sticky Orange, Ginger & Spice Gammon promises to be the show- stopping centerpiece for any festive table. This recipe will yield a perfectly juicy gammon, with a glaze made from the pan juices that are bursting with flavour. The overnight soaking ensures a perfectly balanced saltiness, and the initial roasting with ginger beer and spices infuses the gammon with a gentle sweetness and spice. The glazing process presents a sweet and sticky coating that will make every guest reach for the end cuts, to get the most sticky ginger sauce possible. A crowd pleaser in every way!
Sticky Orange, Ginger & Spice Gammon
Difficulty:
3
Prep Time:
Overnight soaking + Calculating cook time
Cook Time:
Initial roasting + Reducing glaze + Final roasting
Servings:
Serves 6-10
Total Time:
Calculated according to Gammon weight
Product:
Vortex Plus Air Fryer Oven
Ingredients
- 1.5-2kg skin-on, boneless smoked gammon
- 1 orange, sliced
- 1 onion, sliced
- 1 orange, sliced
- 10 black peppercorns
- 1 star anise
- 3 bay leaves
- 500ml ginger beer
- 1/2 cup brown sugar
- Cloves, for studding the gammon
Instructions
- Soak the gammon overnight covered in cold water. This helps remove excess brine from the gammon.
- Weigh your raw gammon joint and calculate the cook time allowing 30 minutes per 450g.
- Place the gammon joint into a roasting tin, with the sliced ginger, sliced onions, sliced oranges, peppercorns, star anise, bay leaves, and ginger beer around the joint.
- Roast at 155°C for the calculated cook time.
- Once cooked, allow the gammon to cool slightly. Pour off the cooking liquid and strain out solids.
- Add the strained cooking liquid to the Instant Pot (or saucepan) with the sugar and sauté to reduce, until bubbling and thick.
- Gently remove the rind form the gammon joint, leaving the fatty layer behind.
- Cut a diamond pattern into the fat and stud the diamond points with the cloves.
- Gently remove the rind with a sharp knife, leaving the fatty layer behind.
- Cut into the fat in a diamond pattern and stud the points of the diamonds with cloves.
- Pour 2/3 of the glaze over the gammon, and return to the air fryer to roast for a further 20-30 minutes at 155°C. Baste every few minutes while it cooks until its golden brown
- Rest the gammon for 15 minutes tented in foil to keep the joint warm for the best results before slicing. Serve with a a jug of the reserved glaze to drizzle over the cut gammon slices
Sticky Orange, Ginger & Spice Gammon
COURSE:
Dinner, Main Course
Difficulty:
3
Prep Time:
Overnight soaking + Calculating cook time
Cook Time:
Initial roasting + Reducing glaze + Final roasting
Servings:
Serves 6-10
Total Time:
Calculated according to Gammon weight
Product:
Vortex Plus Air Fryer Oven
Ingredients
- 1.5-2kg skin-on, boneless smoked gammon
- 1 orange, sliced
- 1 onion, sliced
- 1 orange, sliced
- 10 black peppercorns
- 1 star anise
- 3 bay leaves
- 500ml ginger beer
- 1/2 cup brown sugar
- Cloves, for studding the gammon
Instructions
- Soak the gammon overnight covered in cold water. This helps remove excess brine from the gammon.
- Weigh your raw gammon joint and calculate the cook time allowing 30 minutes per 450g.
- Place the gammon joint into a roasting tin, with the sliced ginger, sliced onions, sliced oranges, peppercorns, star anise, bay leaves, and ginger beer around the joint.
- Roast at 155°C for the calculated cook time.
- Once cooked, allow the gammon to cool slightly. Pour off the cooking liquid and strain out solids.
- Add the strained cooking liquid to the Instant Pot (or saucepan) with the sugar and sauté to reduce, until bubbling and thick.
- Gently remove the rind form the gammon joint, leaving the fatty layer behind.
- Cut a diamond pattern into the fat and stud the diamond points with the cloves.
- Gently remove the rind with a sharp knife, leaving the fatty layer behind.
- Cut into the fat in a diamond pattern and stud the points of the diamonds with cloves.
- Pour 2/3 of the glaze over the gammon, and return to the air fryer to roast for a further 20-30 minutes at 155°C. Baste every few minutes while it cooks until its golden brown
- Rest the gammon for 15 minutes tented in foil to keep the joint warm for the best results before slicing. Serve with a a jug of the reserved glaze to drizzle over the cut gammon slices
Sticky Orange, Ginger & Spice Gammon
The Sticky Orange, Ginger & Spice Gammon promises to be the show- stopping centerpiece for any festive table. This recipe will yield a perfectly juicy gammon, with a glaze made from the pan juices that are bursting with flavour. The overnight soaking ensures a perfectly balanced saltiness, and the initial roasting with ginger beer and spices infuses the gammon with a gentle sweetness and spice. The glazing process presents a sweet and sticky coating that will make every guest reach for the end cuts, to get the most sticky ginger sauce possible. A crowd pleaser in every way!
