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 21-27

Feefee55

21 December 2012

Feefee55 commented on this recipe

Just noticed I didn't rate this last year while checking recipe for this year - definitely 5 stars, looking forward to having it for this Christmas & beyond......

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Feefee55

21 December 2012

Feefee55 rated this recipe

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lizleicester

26 December 2012

lizleicester commented on this recipe

This is always a winner (though sadly no chance of leftovers!). Went for a full roast roots, red cabbage and peas as our Boxing Day treat and will do it again soon with the aim of having it cold one day...

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Becstick

29 December 2012

Becstick rated and commented on this recipe

Novice cook - never cooked ham before. Delicious and received lots of praise on Christmas Eve. I used a 1.9kg unsmoked gammon (no bone). Followed recipe as far as ingredients concerned (did not alter for smaller meat size). Soaked the meat in cold water overnight (amazed at how salty the water was the next morning) then moved to my slow cooker and cooked on low for 5 hours (used a 2 litre bottle of ginger beer from Aldi to practically cover the joint) and left it. Then as per recipe moved to the oven, baked or approx 30 mins. Smell was incredible and v festive. Served chilled with a potato & leek gratin and winter salad. The ham took the stress away of entertaining 6 adults on Christmas Eve, will most certainly make again.

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Jeisy3

29 December 2012

Jeisy3 rated and commented on this recipe

A wonderful ham which we had on Christmas Eve with leftovers on Christmas and Boxing days. Gorgeous flavour but also found that using the suggested timings left my ham falling apart - so just broke it into chunks. Will definitely do it again.

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jologue

30 December 2012

jologue rated and commented on this recipe

The ham was very tasty but I got a good cut & doubt anything would have ruined it. Couldn't really taste the ginger beer - found the star anise came through much more strongly - and the glaze was disappointing. It wouldn't thicken & ran off the ham. I won't be doing it exactly like this again.

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Jen Bee

27 April 2013

Jen Bee rated and commented on this recipe

I have made this countless times and always with great success. Even my butcher has tried it!

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Ingredients

3kg mild-cure gammon
1 onion , halved
3 tangerines , zest removed with a vegetable peeler
4 star anise
2l ginger beer

FOR THE GLAZE

3 tbsp honey
2 tbsp wholegrain mustard
small handful cloves

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Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

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Potato & leek gratin

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 4 hrs 10 mins

plus cooling

Ingredients

3kg mild-cure gammon
1 onion , halved
3 tangerines , zest removed with a vegetable peeler
4 star anise
2l ginger beer

FOR THE GLAZE

3 tbsp honey
2 tbsp wholegrain mustard
small handful cloves

PER SERVING

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

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