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  • 3kg mild-cure gammon
  • 1 onion
    halved
  • 3 tangerines
    zest removed with a vegetable peeler
  • 4 star anise
  • 2l ginger
    beer

For the glaze

Nutrition: per serving

  • kcal451
  • fat27g
  • saturates10g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein50g
  • salt6.49g

Method

  • step 1

    Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor and use to cook lentils (see 'Goes well with'). Cool, cover and chill at this stage if you want to prepare ahead – bring back to room temp before continuing.

  • step 2

    Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised. If you did prepare ahead, add another 10 mins to the cooking time. Slice and eat warm or cold.

RECIPE TIPS
SOAKING GAMMON

Nowadays,

many gammons

are mild-cure and

don’t need

soaking before

cooking – ask

your butcher. If

necessary, soak

the gammon

overnight in cold

water to remove

excess salt; drain.

COOKING TIME

The cooking

time in this recipe

is based on a

3kg joint. For

other sizes, allow

30 mins per 500g,

plus an extra

20 mins.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.5 out of 5.33 ratings

justinelh2005CLF3SEUd

question

Could you do the first part in the slow cooker?

wmhcs5kts6DudOF7_X

question

Can you freeze the reserved cooking liquor for later use?

bjc4rqkwnm55505

Can I ask a question in recipe it says 21 Ginger beer is that bottles surly not

H.stolton

I think it is 2L - 2 litres 🙂

nicolafree

This is amazing, cooked for 7 hours in the slow cooker and finished the glaze in the oven the next day. I used diet fiery sainsburys ginger beer. Rave reviews from my family.

buckseddieLTyA6veA

question

How long before can I cook this? Once cooked how long will it keep in the fridge?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Once cooked and cooled this will keep covered in the fridge for about 5 days. We hope this helps. Best wishes, BBC Good Food Team.

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