This is a great twist on the classic honey-glazed ham, using our oyster gammon joint. The oyster gammon joint is a beautifully succulent cut of pork with the fat and rind left on, perfect for roasting and taking a glaze. First the joint is boiled in ginger beer with bay and sage (which has a lovely warmth to it, great for pairing with spice), then it’s smothered with honey, chilli and orange and roasted until the top is a deep golden brown.
Gammon Dish Ingredients
- 1.2kg Wiltshire Cure Oyster Joint
- 1l ginger beer
- 1 onion
- 2 bay leaves
- 2 tbsp dried sage
- 1 tbsp black peppercorns
- For the glaze:
- 200ml ginger beer
- Juice & zest of half an orange
- 1 tbsp chopped chilli
- 2 tbsp honey
- A pinch of salt
First, place the oyster joint (don’t remove the netting yet) in a deep pan with enough cold water to cover, and bring to the boil. Once the water has come up to the boil, drain it off and give the pan and the gammon joint a quick rinse with cold water.
Return the joint to the pan and pour over the ginger beer, topping up with water to make sure it’s covered. Add the onion (peeled and quartered), the bay leaves, the sage and the peppercorns. Bring to the boil, then cover, turn the heat right down, and leave to bubble gently for one hour.
When there’s about 20 minutes left on the timer, start making the glaze, and preheat the oven for the roasting stage, to 200°C (180°C fan). In a small pan, mix together the ginger beer, orange zest and juice, chilli, honey and salt. Bring to the boil and keep stirring while it boils, to reduce to a thick and sticky glaze.
When the time’s up, you can discard the soaking liquid and the other ingredients. Cut the netting off the oyster joint, making sure you remove all of it, and place in a roasting tin lined with tinfoil. Score the rind and fat in a diamond pattern, and spread thickly with the glaze (but don’t use all of it).
Place in the oven and set a timer for another hour. Every fifteen minutes, glaze again with the honey mixture. When the time’s up, it should be wonderfully dark and sticky. Slice thickly and serve straightaway with egg and chips, a salad or leave to cool and use for the ultimate ham sandwich.