Star anise and coffee glazed gammon with baked rosemary and black pepper beetroot

By Drum Digital
17 April 2019


Preparation: 20 Min | Cooking: 1 Hour | Serves 6


Star anise and coffee glazed gammon

1,5kg Eskort Gammon

1l (4c) filter coffee

6 star anise

250ml (1c) treacle sugar

2 onions, quartered

3 garlic cloves, crushed

1 red chilli, chopped

Rosemary and black pepper baked beetroot

1kg beetroot, quartered

60ml (¼c) olive oil

60ml (¼c) butter, cut into blocks

45ml (3T) fresh rosemary, chopped

5ml (1t) ground sea salt

45ml (3T) black pepper

250ml (1c) Greek yoghurt

handful fresh mint




  • reheat the oven to 200°C.
  • Place the gammon in a casserole dish with all the other ingredients. Cover with two layers of foil and bake for an hour.
  • Remove from the oven and spoon the sauce from the casserole dish into a small saucepan.
  • Over a medium heat, allow the sauce to reduce until it coats the back of a spoon.
  • Remove from the heat and pour the sauce over the gammon.


  • Place the beetroot on a baking sheet and drizzle with olive oil.
  • Dot the butter between the beetroot and season with the rosemary, sea salt and black pepper and bake for 15-20 minutes.


  • Mix the yoghurt and mint to form a dressing and serve with the gammon and beetroot

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