Peach & Bubbles Gammon

"I think I have found my recipe for life! It seems every family has their secret ingredient for making their perfect gammon whether it’s ginger ale, beer, coke… well this recipe had me at bubbles
And with my recipe – there is very little slaving away (thanks VersaZone air-fryer) so you can top up your glass and put up your feet whilst Christmas lunch is cooking!" - Jade Seeliger

Ingredients

x1 Gammon (see note below)
Pinch of peppercorns
100 g brown sugar
1/2 lemon, juiced
500ml champagne of your choice (this recipe uses Brut Rose)
150g peach/ apricot jam
5 peaches, thinly sliced

Instructions

Precook your gammon according to instructions. I boiled mine covered in water for 1 ½ hours (see note below on pressure cooking instead).

To make your peach and bubbles glaze, combine 500ml bubbles (I used a Brut Rose), 150g peach jam (or apricot jam), 100g brown sugar, juice of ½ a lemon & 5 peaches, thinly sliced. Bring this to the boil and continue to boil until liquid halves and thickens (about 30 minutes)

Remove the top layer of skin on your gammon, leaving a small amount of fat, score the fat and dot with peppercorns.

Cover with your reduced peach and bubbles glaze, then place into your air-fryer (at 180°C) for 30 – 40 minutes, reapplying the glaze every 10 minutes or so.

Serve with your Christmas lunch and get ready to rake in the compliments!

*Note: Calculate your pressure cook time based on weight of the gammon (rule: 15 mins pressure cook time per 500g).