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