- 3kg mild-cure gammon
- 1 onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tangerines, zest removed with a vegetable peeler
- 4 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2l ginger beer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
For the glaze
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.
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.
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.