Feed Your Family For £20...In A Hurry! The Cookbook

Irn Bru Glazed Gammon

Irn Bru Glazed Gammon for dinner tonight. The fizzy ginger (juice or pop if from outside Scotland) is our other National drink 😀 so its only right we use it in our cooking! It tenderizes the meat whilst the citrus taste makes a lovely glaze that cuts through the saltiness of the gammon and lends just enough sweetness to the meat.
Easy dinners are a must when you have a busy life and using the Slow Cooker is a great way to ensure this, as you are letting it do the work. Minimal ingredients also keep the workload light as well as the cost, so its a win win. This recipe is great for a Sunday dinner, a midweek dinner or for lunches and the leftovers can be used to add to soups,pasta or pies. Its versatile too as you can swap out the fizzy juice for any that you prefer-cola or ginger beer are favourites with many. Or just use water if you prefer. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time5 minsCook Time6 hrsTotal Time6 hrs 5 mins

 1 Gammon Joint (1.8-2kg)
 1 Can of Irn Bru (330ml)
 1 tbsp Honey

1

Prep :- remove the cellophane and trim off any excess fat. Soak in a bowl of water for 1-2hrs to remove any excess salt- refresh if needed.
Place in the Slow Cooker with skin side uppermost

2

Pour over the Irn Bru. Cover with lid.
Cook on Low for 6-8hrs or High for 4-6hrs

3

Carefully Remove the gammon and place on a board to cool

4

Carefully Pour the liquid from the SC into a jug or bowl

5

Allow to cool in the fridge before skimming off the fat.

6

Carefully remove the top layer of skin and trim off fat from the gammon. Score the skin in a diamond or criss cross pattern

7

Place the gammon on an oven tray

8

Pour the separated liquid into a pan,bring to the boil and let it reduce down until you get a thicker consistency. Add the honey and stir through

9

Pour the mixture over the gammon

10

Place in the Halogen oven and cook uncovered at 175° for 20-30 mins basting with the glaze again after 15 mns. This can also be done in a conventional oven same temp/time.

11

Remove from the oven,allow to cool then slice.

12

Serve with a poached egg(optional), Potatoes and vegetables of your choice

13

Easy swaps:-Gammon for Pork.
Irn Bru for Cola,Ginger beer etc
Honey for maple syrup.

Ingredients

 1 Gammon Joint (1.8-2kg)
 1 Can of Irn Bru (330ml)
 1 tbsp Honey

Directions

1

Prep :- remove the cellophane and trim off any excess fat. Soak in a bowl of water for 1-2hrs to remove any excess salt- refresh if needed.
Place in the Slow Cooker with skin side uppermost

2

Pour over the Irn Bru. Cover with lid.
Cook on Low for 6-8hrs or High for 4-6hrs

3

Carefully Remove the gammon and place on a board to cool

4

Carefully Pour the liquid from the SC into a jug or bowl

5

Allow to cool in the fridge before skimming off the fat.

6

Carefully remove the top layer of skin and trim off fat from the gammon. Score the skin in a diamond or criss cross pattern

7

Place the gammon on an oven tray

8

Pour the separated liquid into a pan,bring to the boil and let it reduce down until you get a thicker consistency. Add the honey and stir through

9

Pour the mixture over the gammon

10

Place in the Halogen oven and cook uncovered at 175° for 20-30 mins basting with the glaze again after 15 mns. This can also be done in a conventional oven same temp/time.

11

Remove from the oven,allow to cool then slice.

12

Serve with a poached egg(optional), Potatoes and vegetables of your choice

13

Easy swaps:-Gammon for Pork.
Irn Bru for Cola,Ginger beer etc
Honey for maple syrup.

Irn Bru Glazed Gammon

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