This dish is just the bomb! For many many years I used to make the Christmas gammon by chucking in a 2ltr bottle of coke and boiling it for a few hours (explains a multitude of health problems). After turning Paleo I started to look for a healthier alternative but something that still had the fizz – enter kombucha.
What I love about using kombucha is that it adds the sweetness, okay…granted maybe not nearly as much as coke, but it is perfect for our adjusted taste buds and it’s incredibly healthy for the gut. Christmas is a time for splurging so any good bacteria probiotic for the gut is always welcome. Now I know that heating the kombucha kills the bacteria, but this 2010 study shows that
The probiotic paradox is that both live and dead cells in probiotic products can generate beneficial biological responses. The action of probiotics could be a dual one. Live probiotic cells influence both the gastrointestinal microflora and the immune response whilst the components of dead cells exert an anti-inflammatory response in the gastrointestinal tract.
Which let’s be honest, after a few days of Christmas eating on the trot a little anti-inflammatory is certainly needed!
Using a flavoured kombucha adds an extra zing to a smoked gammon, especially if it is berry or ginger flavoured. I was really excited to see that my local Waitrose has started to stock kombucha in the cold drink section, so I grabbed 4 bottles and did not even have to venture into the health store – I love that it is becoming mainstream for sale in Waitrose. Obviously homemade would be cheaper so if you have a batch of brew just sitting around, then put it to good use this holiday season!
- 1 ltr kombucha (berry or ginger works really well - about 4 store bought bottles)
- 2kg smoked gammon
- 2 Tbsp butter, ghee or coconut oil
- 2 Tbsp good quality maple syrup
- 2 Tbsp raw apple cider vinegar
- Empty the kombucha in a saucepan large enough to hold the gammon.
- Place the gammon into the kombucha with the skin facing upwards- it should cover about 3/4 of the gammon.
- Cover and gently boil on a medium heat for about 4 hrs.
- To make the glaze, boil together all of the ingredients until it caramalises slightly and thickens.
- Preheat the oven to 240ºC and place the gammon in an oven roasting dish
- Score diamonds in the skin and pour the glaze over the skin and down the sides, cover the gammon entirely in the glaze.
- Roast in the hot oven until the skin is bubbling and the scored diamonds start to separate and pull apart.
- Slice the gammon and then return the slices to the roasting juices before serving.