This ham was so delicious and the meat was so tender. The ginger beer really tenderises the meat a bit like coca cola ham. The glaze is so yummy and I love the bits of orange zest you get now and then. I made 2 salad’s and some ham croquettes for the both of us, it really does go a long way. I also think with ham you need to have the gooey caramelised bits too. This is such a crowd pleasure, everyone loved in our house.
For the gammon
- 2 – 3kg unsmoked gammon joint
- 700ml ginger beer
- water, to cover
- 8 cloves, plus extra for studding the gammon
- 1 star anise, broken into pieces
- 2 onions, peeled, halved
- 4 large bay leaves
For the glaze
- 100g soft brown sugar (I like muscovado)
- zest and juice of 1 large orange
- 50ml ginger beer
- 3 tbsp runny honey
- 3 heaped tbsp orange marmalade
- 3 tbsp wholegrain mustard
- For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
- Return the gammon to the pan, then pour in the ginger beer. Pour in enough cold water to cover the gammon completely.
- Push two cloves and two pieces of star anise into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.
- Preheat the oven to 160C degrees (fan)
- Remove the gammon from the pan and place into a roasting tin lined with parchment paper. Remove the top layer of skin, leaving behind a thin layer of fat. Score all over.
- For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
- Roast the gammon in the oven for 45 minutes, basting every 10 minutes with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.