Succulent Ginger Beer Christmas Gammon


  • 2 onion peeled, cut into chunks
  • 2 carrot peeled, cut into chunks
  • 4 cloves
  • 10 black peppercorns
  • 2 bay leaf
  • ¼ l ginger beer
  • 2 tbsp Dijon mustard
  • 2 kg gammon
  • Water as needed
  • Place your gammon into the Inner pot on top of the trivet provided.
  • Add the onions, carrots and spices.
  • Pour ginger beer over the gammon, then top up the liquid to the max level with water.
  • Pressure Cook on High for 1 Minute When the time is up, let the pressure naturally release.
  • Leave the gammon to completely cool in the liquid overnight (7-8 hours).
  • When ready to glaze, pour 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.
  • Heat the oven to 220°C / 428°F. Remove the gammon from the cooking liquor.
  • Gently remove the hard skin, leaving a nice white fatty layer on the gammon.
  • Score the gammon at half centimeter intervals, then place the gammon in a roasting dish.
  • Brush the gammon in the ginger and mustard glaze then place in the oven and cook until the fat is browned, and the gammon is sticky and glazed.
  • Every 5 minutes remove the gammon and reapply the glaze the fat and sides.
  • Once cooked, cover in a tent of foil and allow to rest in a warm spot for 15 Minutes.
  • Then carve and serve immediately.
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