The addition of earthy Rooibos tea gives it a delicious depth and dark colour. The cooking liquid is such an elixir I used it in the making of the honey & mustard glaze and saved the rest for future use. It’s amazing base for ramen.
Thank you Sam Linsell@drizzleanddrip for the amazing recipe.
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: serves 8 – 10
Category Meat Method: Pressure Cooker
1 large smoked gammon approximately 1.5kg – 2.5kg
Ingredients:
4 rooibos teabags
750ml strong ginger beer
2 celery stalks
2 medium carrots
1 small white onion
1 tsp allspice berries, crushed
½ tsp black peppercorns
½ tsp cloves
3 bay leaves
Honey & mustard gammon glaze:
1.5 cups of cooking broth
¼ cup of honey
2 tsp Dijon mustard
Pinch of cloves
Method:
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 teabags 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. Set the timer to the time necessary and then cook manual pressure on HIGH. Allow 15 minutes per 500gms of gammon, so 2 kgs 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 into a small pot and bring this to a boil. Add the cloves and honey and cook this down until it has thickened. This will take around 30 minutes or longer. 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 and keep basting 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.