Gingerbeer gammon with sriracha-honey glaze

Sticky, gingery goodness!

About 4 hours

Serves 6-8

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Ingredients:

  • 8 cups (2L) gingerbeer
  • 5cm knob fresh ginger, sliced
  • 1 onion, quartered
  • 3 cloves garlic, sliced
  • 2 stalks celery, sliced
  • 6 peppercorns
  • 1 (about 1.5kg) uncooked smoked gammon
  • ⅓ cup (80ml) sriracha
  • ¼ cup (60ml) honey
  • 1 Tbsp (15ml) olive oil

 

Method

  1. Place gingerbeer, ginger, onion, garlic, celery, peppercorns and gammon in a large pot. Cover with water or weak chicken stock.
  2. Bring to the boil, cover and simmer for 60-75 minutes.
  3. Remove pot from heat and wrap tightly in newspaper and a blanket, covering completely.
  4. Allow gammon to cool in cooking liquid overnight.
  5. Preheat oven to 200°C.
  6. Peel skin off gammon and score the fat in a diamond pattern.
  7. Mix sriracha, honey and olive oil in a bowl.
  8. Place gammon in a roasting pan, season and brush well with glaze.
  9. Roast for 10 minutes to brown. (Grill for extra browning, if you like.)
  10. Serve.

 

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