Slow Cooked Gammon in Root Beer

This succulent and tender joint falls apart on the fork and is flavoured with a subtle sweetness from the honeyed root beer to give it a unique taste.

Serve with Root Beer Gravy to give it that extra sarsaparilla kick. 

Ingredients

Smoked (or unsmoked) Gammon – approx. 2 kg
2 x Onions
2 x 355ml bottles of Dominion Root Beer, made with real honey
2 x bay leaves

Root Beer Gravy

Beef Gravy powder/granules to thicken
150 ml water (optional)

Method

1. Chop up 2 white onions and place in the bottom of a casserole dish. Place the gammon on top. Pour in 2 x 355 ml bottles of Dominion Root Beer. Add the bay leaves. Cover tightly with foil and casserole lid. Cook on 150°C/300°F/Gas 2 for 2-3 hours depending on the size of your gammon.
2. Remove the gammon and allow to stand (keep warm in foil).
3. Discard bay leaves from Root Beer liquid. Using a hand blender, blitz onion in root beer until smooth. Heat on hob and add beef gravy granules to thicken. 
4. Carve gammon, the meat should be moist, tender and fall apart easily.

Serve with root beer gravy and accompaniment of choice. Here, we have served it with garlic and lemon baked cauliflower and roast carrots.

The recipe works equally well with Dominion’s Ginger Ale and Creamy Orange for a different flavour profile.