Ginger beer & tangerine glazed ham

This warming ginger beer-spiced ham is great for Christmas entertaining as it's simple to prepare ahead of time

Recipe uploaded by

Maria Elia

20 ratings 4

Recipe by Maria Elia

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 4 hrs 10 mins

plus cooling

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.
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.

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.

PER SERVING

451 kcalories, protein 50g, carbohydrate 4g, fat 27 g, saturated fat 10g, fibre 0g, sugar 4g, salt 6.49 g

Recipe from Good Food magazine, December 2010.

Latest comments and suggestions

Results 1-20

Charlieman

23 November 2010

Charlieman commented on this recipe

Cooked this as a birthday treat with the chilli and braised tangerine lentils, absolutely wonderful meal all present thoroughly enjoyed. Lentils slightly unusual for teenagers but they loved it.

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rebecca

24 November 2010

rebecca rated and commented on this recipe

My friend made this over the weekend from the easy food for a crowd spead page 102 December 2010 she said that all the recipes went together fantastically and would be great for an easy boxing day buffet which is healthy and mainly prepared ahead.

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muthahuffa

03 December 2010

muthahuffa rated this recipe

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PegoHart

08 December 2010

PegoHart rated and commented on this recipe

Loved it. The best way I've found of cooking a gammon/ham (by way of glazing that is). Full of flavour. Will be using the receipe for a Christmas Day Ham.

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Feefee55

03 January 2011

Feefee55 commented on this recipe

I usually do my Christmas ham in coca cola - Nigella's recipe, but thought I'd try this for a change, it was lovely even nicer than the coca cola recipe, we've just finished it today & it still smelled & tasted amazing and I used out of date star anise........ Putting this in my folder for next christmas.

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W. HEEDS

05 January 2011

W. HEEDS commented on this recipe

Easy to do, and tasted great. Made it for the family on Boxing Day, there was no chance of any leftovers for the next day.

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PeterHJ

22 January 2011

PeterHJ commented on this recipe

It's quite annoying that the warning about soaking the gammon overnight is at the end of the recipe not the beginning! Too late now - I hope mine doesn't turn out too salty.

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chess

12 February 2011

chess rated and commented on this recipe

This is the only recipe I've found that doesn't make my ham fall apart during cooking! I found that once glazed it only really needed about 10 minutes in my oven, so my only advice to others would be to keep an eye on it during that time as it can catch and burn quite quickly (thankfully I managed to rescue it before disaster struck...). Will definitely do this one again next year.

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Natnorton

04 April 2011

Natnorton rated this recipe

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amyfaye388

28 April 2011

amyfaye388 rated this recipe

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CSiouxsieC

28 December 2011

CSiouxsieC rated and commented on this recipe

I cooked this on Christmas Eve and it was by far the best Ham recipe I have ever come across! The sweetness and spices come through beautifully and every member of the family commented on how fantastic it tasted! Served it with creamy mashed potato and pickles. Will be making this every year!

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FionaEds

29 December 2011

FionaEds commented on this recipe

Cooked this on Boxing day. definitely the best ham recipe I have done. the smell of it cooking in the ginger beer filled the house and was amazing, I served it with sauteed potatoes, coleslaw and pickles absolutely fantastic. very easy to follow i halved the cooking times for a 1.3kg piece of gammon and it was cooked perfectly.

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Beth

31 December 2011

Beth rated and commented on this recipe

Was fab - really enjoyed it - lovely flavours from the ginger and orange.

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Nikki Downs

04 January 2012

Nikki Downs rated and commented on this recipe

Really tasty - I couldn't stop picking at it!

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StephMack

11 January 2012

StephMack rated and commented on this recipe

Made this as our Christmas Ham this year, I'm still passing on the recipe to friends and family in January! It was such a hit and so easy to prepare. Didn't do the lentils though as ran out of time - typical Christmas last minute preparations :)

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Wee G

16 March 2012

Wee G rated and commented on this recipe

Love this recipe, too good to leave for Christmas only! Plus the leftovers make for an amazing sandwich!

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orangeblossom

03 April 2012

orangeblossom rated and commented on this recipe

This is amazing and fills the house with such a wonderful smell! This is going in my recipe book, can't imagine finding a replacement for this one. Make for xmas.

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lizleicester

07 April 2012

lizleicester rated and commented on this recipe

Mine turned out to be Ginger beer and CLEMENTINE glazed ham, not that anyone would have known the difference. It was fantastic, easy and delicious. Served it with the "Goes well with" lentils which were perfect.

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prue

29 July 2012

prue rated and commented on this recipe

I'm going to contradict all the other comments sadly. Star anise is a fairly pungent spice and I found that it flavoured the ham far too much - maybe using less would be better. Also I think using all ginger beer made the stock far too sweet and so when I used it to make a split pea soup (instead of the braised lentils) the soup had a really strong sweet flavour which I found a bit cloying. Possibly using less ginger beer and replacing the remaining liquid with water might be better. My other issue is the timings given at 30mins per 500g - I usually boil a gammon joint at 20mins per 450g plus 20 mins and then roast but the timings in this recipe left the ham falling apart, shreddy, dry and overcooked. I'm not sure I'd cook this recipe again.

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Chris from Aike

15 October 2012

Chris from Aike rated and commented on this recipe

I was very disappointed in how this turned out. It may be better with top quality ginger beer than the supermarket stuff I used but I don't think it'll make enough difference so I won't bother trying...

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