Orange and Ginger Beer Glazed Ham2015-01-21
- Servings : 8
- Cook Time : 3:35 h
- Ready In : 3:35 h
This warming ginger beer-spiced ham is great for Christmas entertaining as it’s simple to prepare ahead of time.
- 3kg Christmas Gammon Ham
- 1 onion, halved
- 2 oranges, 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
Put the gammon, onion, orange 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 3-31⁄2 hrs or until the meat is tender.
When the gammon is cooked, remove it from the pan. Cool, cover and chill at this stage if you want to prepare ahead bring back to room temp before continuing.
Heat oven to 220°C. 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 35 mins or until the glaze has caramelised. Slice and serve warm or cold.