Spiced Cherry Glazed Gammon

While gammom has earned its reputable position on the Festive dining table, making it can be intimidating. But with the Instant Pot pressure and Vortex air fryer, that is a thing of the past.

Enjoy a succulent, golden crispy gammon.

STEP 1  - Instant Pot Pressure Cooker

Ingredients:

1.5 - 2kg boneless smoked gammon, ( Gammon should not exceed 8cm's in height)
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves

In your Instant Pot pressure cooker place the trivet on the base. Place the gammon on top of the trivet skin side up. Add ginger beer, carrots, onion and bay leaves. Close the lid and set to sealing.

Set the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.

Remove the gammon from the Instant Pot.

STEP 2 - Instant Vortex Air Fryer

For the cherry glaze:
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar

600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper

Set the Vortex Versazone to Airfry for 8 - 10 minutes. Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes. Remove from the heat and let cool slightly.

With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking. Place the gammon and Brussel Sprouts in the air fryer..

Set the Versazone to Airfry for 8 - 10 minutes.

Enjoy the tasty, crispy gammon.