Ginger beer & tangerine glazed ham

Ginger beer & tangerine glazed ham

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(25 ratings)

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


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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  • 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

    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



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

For the glaze

  • 3 tbsp honey



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

  • 2 tbsp wholegrain mustard
  • small handful cloves



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


  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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7th Apr, 2012
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.
3rd Apr, 2012
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.
16th Mar, 2012
Love this recipe, too good to leave for Christmas only! Plus the leftovers make for an amazing sandwich!
11th Jan, 2012
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 :)
4th Jan, 2012
Really tasty - I couldn't stop picking at it!
31st Dec, 2011
Was fab - really enjoyed it - lovely flavours from the ginger and orange.
29th Dec, 2011
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.
28th Dec, 2011
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!
12th Feb, 2011
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.
22nd Jan, 2011
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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