COURSE:
Main Course
Succulent Ginger Beer Gammon: A Sweet and Savoury Feast
Transform your gammon into a show-stopping centrepiece with the rich, sweet flavours of ginger beer. This recipe for succulent ginger beer gammon combines the unique spiced sweetness of ginger beer with the natural saltiness of the gammon joint, resulting in a perfectly balanced dish that’s as tender as it is flavourful. Cooked to perfection in your Instant Pot, this gammon is moist, delicious, and ready to impress.
The process is simple and stress-free. The Instant Pot’s pressure-cooking function locks in moisture and infuses the gammon with the warm, spicy notes of the ginger beer. As the gammon cooks, it absorbs the sweet and aromatic flavours, making it beautifully tender and easy to carve. A quick glaze at the end adds a caramelised finish that takes this dish to the next level.
Ideal for Sunday roasts, festive occasions, or any special gathering, ginger beer gammon is a versatile recipe that pairs wonderfully with a variety of sides. Serve it with roasted vegetables, creamy mashed potatoes, or a fresh salad to complement its bold flavours. With the Instant Pot, preparing this mouthwatering gammon has never been easier or more rewarding.
Succulent Ginger Beer Gammon
Servings:
8 servings
Product:
Instant Pot Multi-Cooker
Ingredients
- 2 kg gammon
- 4 cloves
- 10 peppercorns
- 2 large carrots
- 2 onions peeled
- 2 fresh bay leaves
- 2 L Fevertree ginger beer*
- Top up with water
Glaze
- 250 ml ginger beer
- 2 tbsp Dijon
Instructions
- 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.
Notes
*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.
Succulent Ginger Beer Gammon
COURSE:
Main Course
Servings:
8 servings
Product:
Instant Pot Multi-Cooker
Ingredients
- 2 kg gammon
- 4 cloves
- 10 peppercorns
- 2 large carrots
- 2 onions peeled
- 2 fresh bay leaves
- 2 L Fevertree ginger beer*
- Top up with water
Glaze
- 250 ml ginger beer
- 2 tbsp Dijon
Instructions
- 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.
Notes
*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.
Succulent Ginger Beer Gammon: A Sweet and Savoury Feast
Transform your gammon into a show-stopping centrepiece with the rich, sweet flavours of ginger beer. This recipe for succulent ginger beer gammon combines the unique spiced sweetness of ginger beer with the natural saltiness of the gammon joint, resulting in a perfectly balanced dish that’s as tender as it is flavourful. Cooked to perfection in your Instant Pot, this gammon is moist, delicious, and ready to impress.
The process is simple and stress-free. The Instant Pot’s pressure-cooking function locks in moisture and infuses the gammon with the warm, spicy notes of the ginger beer. As the gammon cooks, it absorbs the sweet and aromatic flavours, making it beautifully tender and easy to carve. A quick glaze at the end adds a caramelised finish that takes this dish to the next level.
Ideal for Sunday roasts, festive occasions, or any special gathering, ginger beer gammon is a versatile recipe that pairs wonderfully with a variety of sides. Serve it with roasted vegetables, creamy mashed potatoes, or a fresh salad to complement its bold flavours. With the Instant Pot, preparing this mouthwatering gammon has never been easier or more rewarding.
