Gammon has always been my favourite thing to see (and eat) on the Sunday roast table. It’s also a great cut to play with in terms of how, and in what you can cook it. I’m so excited about this recipe as the addition of the CBC Oktoberfest beer really does give it another dimension and lifts the sweet saltiness of the meat.
Beer glazed gammon with cumin roasted sweet potatoes
| Servings | Prep Time |
| 4-6people | 10minutes |
| Cook Time | Passive Time |
| 2hours | 10minutes |
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Ingredients
- 1.2-1.5kg whole gammondeboned
- 750 + 100ml CBC Oktoberfest beer
- 375ml Coca-Cola
- 500ml chicken stock
- 1tsp peppercorn
- 1tbsp sea salt
- 3tbsp butter
- 2tbsp apricot jam
- 1tsp brown sugar
- 2tbsp olive oil
- 4 sweet potatoeswashed, skin on, quartered
- 2tsp cumin seeds
- 1 tsp salt
Instructions
- Place the CBC, Coca-Cola and chicken stock in a large saucepan, along with the peppercorns and sea salt and bring to the boil. Carefully immerse the gammon, reducing the heat slightly and allow to cook for 1HR - 1.5HR's until cooked through
- Place the potatoes in a roasting tray and toss with the oilive oil, cumin seeds and salt. Place in a pre-heated oven (180*) and allow to roast for 45 minutes until cooked and golden (turn half way through)
- Once the gammon is cooked, remove to a roasting dish, cover with foil and allow to rest while you prepare the glaze
- For the glaze melt the butter, apricot jam and sugar slowly in a saucepan over medium heat. Add the 100 ml of CBC and allow the alchohol to cook off and reduce slightly
- Pour the glaze over the gammon and place the roasting dish (uncovered ) in the hot oven and allow to roast for a further 10 -15minutes until the glaze starts to caramalise on the meat
- Remove from the oven and pour any glaze remaining in the dish over the meat. Slice and serve along with the roasted sweet potatoes and a green salad for crunch and freshness
