If you can get a mild-cured gammon which requires no soaking all the better. If not you will have to start this even earlier as your ham will need to be soaked overnight – ask your butcher’s advice when you’re buying. We used a 3kg mild-cure gammon but if yours is a different size allow 30 mins per 500g, plus an extra 20 mins.
Our advice is to boil the ham the day before and then you only have to do the glaze and bake it before serving.
3kg mild-cure gammon
1 onion, halved
3 tangerines, zest removed (reserve the juice if you want to cook the lentils above!)
4 star anise
2 litres ginger beer
For the glaze: 4 tbsp honey, 2 tbsp wholegrain mustard & a small handful of cloves (we forgot about the cloves and it was delicious anyway).
- Put the gammon, onion, tangerine zest and star anise in a big pot. Pour over the ginger beer but keep back 100ml (make sure the gammon is just covered – top up with some water if you have to). Bring to the boil, skim the fat off the surface, reduce to a simmer, cover and cook for 3-3 1/2 hours. Remove it from the pan (and keep the liquor if you are going to do the lentil recipe). If you do this in advance you need to cool it and then cover and chill – bring back to room temperature before continuing.
- Heat the oven to 200C (gas 7). Cut the skin off the gammon but leave a layer of fat. Lightly score the fat into diamond shapes. Put in a roasting tin lined with foil. Warm the honey, mustard and 100ml ginger beer and boil until it thickens. Spoon this over the fat, then stud each diamond with a clove. Bake for 20-25 minutes (or 30 -35 mins if you prepared it ahead).
- Slice and serve warm or cold and serve with the beetroot, lentil and cauliflower recipes below.
Click here for the original recipe from BBC Good Food.