Ginger Beer & Satsuma Glazed Ham
The ginger ale adds both flavour and incredible tenderness to the ham. This complements a roast turkey perfectly!
2-3 kg gammon joint
1 onion, peeled & halved
1 carrot, peeled & halved
1 stick of celery, roughly chopped
Zest of 4 satsumas, removed with a vegetable peeler
4 star anise
2 litres ginger beer
For the glaze
4tbsp clear honey
tbsp wholegrain mustard
Put the gammon, onion, carrot, celery, satsuma zest and star anise in a large pan. Pour over 1.9 litres of ginger beer (reserve 100ml for the glaze). If the gammon is not covered fully with the ginger ale top up with water if required.
Bring the liquid to the boil, skim off any skum and reduce the pan to a simmer, cover and allow to simmer for 2 hours. Set aside and allow to cool in the liquid.
Preheat the oven to 220°C/200°C Fan/Gas mark 7.
Once cooled remove the ham from the pan and carefully remove the fat from the ham whilst making sure that you leave a layer of fat.
Score the fat into diamond shapes, placing a clove in the centre of each diamond. Line a large roasting tin with foil and place the ham on top.
For the glaze, in a pan warm the honey, mustard and the remaining ginger beer and boil until it starts to thicken. Now spoon over the ham and bake for 20-25 minutes or until caramelised.
The ham can be served hot or cold. Enjoy!
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