This magnificent gammon is first slow-cooked in ginger ale then studded with stem ginger pieces and smothered in stem ginger syrup before being baked in the oven. The results are sensational and it has the fieriness of root ginger and the sweetness of stem ginger which make a delicious combination. Perfect for celebrations or Sunday lunch with the whole family.
- 1 gammon (size depending on how many you’re feeding: this recipe work for any size from 2kg to 4.5kg)
- Enough ginger beer to fully immerse it in a slow cooker or casserole dish (approx. 4 litres)
- 3 bulbs of stem ginger (from a jar), chopped
- 3-4tbsp stem ginger syrup (from the jar you got the stem ginger from)
- 2tsp ginger powder
Pour the ginger beer into the slow cooker or casserole dish. Add the gammon. If using a slow cooker, cook on LOW for 2-3 hours, until the ham is tender, or for the same time at 150°C/300°F/Gas 2 if you’re using an oven.
Remove the gammon and allow to cool. Transfer to a roasting dish. Discard the ginger beer.
Heat the oven to 190°C/375°F/Gas 4. Meanwhile, mix the stem ginger, syrup and powder together. Remove the skin from the gammon and score the fat. ‘Paint’ the ginger mixture all over.
Put in the oven and cook for 15-20 mins until the ginger glaze begins to char.
Fantastic in hot or cold sandwiches. Serve with a squirt of mustard, half a pickled gherkin and some rocket leaves.