Gammon with Spicy Ginger Glaze


  • Roughly 1.5kg of gammon
  • 1 onion, quartered
  • 3 cloves garlic
  • 2 bay leaves
  • 8 cups (2L) Stoney Ginger Beer


  • 2 cups (500ml) Stoney Ginger Beer
  • ⅓ cup (85ml) brown sugar
  • 1 Tbsp (15ml) Dijon mustard
  • 3cm knob ginger, grated


  • 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.