Gammon with Spicy Ginger Glaze
Ingredients
- Roughly 1.5kg of gammon
- 1 onion, quartered
- 3 cloves garlic
- 2 bay leaves
- 8 cups (2L) Stoney Ginger Beer
Glaze:
- 2 cups (500ml) Stoney Ginger Beer
- ⅓ cup (85ml) brown sugar
- 1 Tbsp (15ml) Dijon mustard
- 3cm knob ginger, grated
Method
- Place the gammon, onion, garlic and bay leaves in a large pot.
- Pour in ginger beer until the gammon is completely covered and put a plate (or something heavy) on top to keep the meat submerged in the liquid.
- Bring to a boil over medium heat.
- Cook for 1.5 hours, then drain.
- Remove gammon and allow to cool slightly so that you can handle it.
- Discard any netting and pull off the thick skin (it should come off easily while still warm).
- Score fat in a criss-cross pattern, taking care not to cut through to the meat or it will dry out.
- Place gammon on a greased roasting tray.
- Place tall the glaze ingredients except the grated ginger in a saucepan and bring to a slow boil to reduce the liquid by half. Once thick and syrupy, add the grated ginger.
- Brush gammon with glaze and roast for 20–25 minutes, continuing to baste with the glaze while the gammon crisps.
- Serve gammon drizzled with extra glaze.
