Ginger beer & tangerine glazed ham

Ginger beer & tangerine glazed ham

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(23 ratings)

Prep: 20 mins Cook: 4 hrs, 10 mins Plus cooling

Easy

Serves 8
This warming ginger beer-spiced ham is great for Christmas entertaining as it's simple to prepare ahead of time

Nutrition and extra info

Nutrition: per serving

  • kcal451
  • fat27g
  • saturates10g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein50g
  • salt6.49g
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Ingredients

  • 3kg mild-cure gammon
  • 1 onion, halved
    Onion

    Onion

    un-yun

    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

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2l ginger beer
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the glaze

  • 3 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp wholegrain mustard
  • small handful cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Danibear1981
9th Nov, 2017
5.05
I made this last Christmas and will be doing again this year. Got lots of compliments from very picky in laws! I love ginger so put lots of fresh ginger in the pot. I do think it needs it. Makes life lots easier that you can boil ahead of time and glaze on the day. Definitely a recipe keeper.
BeverleyBeavers
20th Jan, 2015
5.05
I bake ham quite often and this is one of the best recipes I have ever used. We ate it hot for a roast dinner and then cold for the next few days. Either way it was delicious. In answer to the reviewer who had trouble with the glaze, if you let it boil for long enough it does eventually go to a jam like consistency which is then easy to brush on the fat and it stays on whilst roasting.
jenniebeazley
27th Apr, 2013
5.05
I have made this countless times and always with great success. Even my butcher has tried it!
hankandsoph
30th Dec, 2012
2.05
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.
Jeisy3
29th Dec, 2012
5.05
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.
becstick
29th Dec, 2012
5.05
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.
lizleicester
26th Dec, 2012
5.05
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...
FifiP
21st Dec, 2012
5.05
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......
cjeajj
15th Oct, 2012
1.05
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...
prueplum
29th Jul, 2012
2.05
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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