Sticky Honey Mustard Gammon
We actually can’t believe how quick this stunning Gammon joint is to cook and delicious is an understatement.
We cooked this using the pressure cooker and air fryer functions in our Ninja Foodi Max but you could easily do this in a slow cooker/airfryer or oven as well - just adjust the timings.
Ingredients
For The Gammon
1 onion
1 carrot
1 celery stick
1 bouquet garni
6 peppercorns
300ml water
Unsmoked Gammon Joint approx 1.6kg
Glaze
3 tbsp runny honey
2tsp English Mustard
1 tbsp soft brown sugar
Cloves to garnish
Method
Peel and roughly chop the onion, carrot and celery.
Place 300ml water into your pot and add the onions, carrot and celery. Add a bouquet garni (we bought ours from the supermarket but you can make your own), finally add 6 peppercorns.
Place the gammon in the Ninja air fryer basket (or in your slow cooker.
Cook on high pressure with quick release of steam at the end.
We used the thermometer probe of the Ninja Foodi Max which pre-selects an internal temperature of 85C and so calculates the time automatically. you could also use a meat cooking chart or thermometer to test.
Once cooked remove the gammon and put the stock to one side (you can use this to make a lovely soup or tasty gravy to serve with your gammon).
Remove skin from gammon and score in a criss-cross fashion.
Combine your honey, mustard and sugar to make the sticky glaze and brush liberally all over the joint.
Air fry for approx. 7 mins until golden brown. Serve warm with some lovely mashed potato and green veg or leave to cool and keep in the fridge.
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