A glazed ham can seem a daunting task but the benefit of this recipe is that the glaze is actually relatively simple. The sticky ginger adds yet more taste to our flavoursome gammon joints – which come in many shapes and sizes, so although recipe is tailored to serving many people, you can adjust for size as you need.
- A whole unsmoked horseshoe gammon joint
- 100g soft dark brown sugar
- 6l dry ginger ale
- Half a teaspoon of ground cloves
- 350g ginger preserve
- 2 tablespoons hot English mustard
Find a very large pan and place the gammon joint into it, then pour in the ginger ale. If necessary, also add water so that the joint is just covered by the liquid.
Boil and then reduce the heat so that the liquid bubbles a little. Keep the gentle heat for three and a half hours.
Preheat the oven to 220°C (425°F or Gas Mark 7) before the end of the three and a half hours so that it will be ready when the gammon has boiled.
Spoon the preserve into a bowl and add the mustard, sugar and cloves then mix.
Line a roasting tin with foil.
Very carefully remove the ham from the pan once the three and a half hours are up. Place it into the roasting tin and cut off the skin, leaving only a thin layer of fat.
Cover the ham with the ginger glaze and roast for twenty minutes. It can then be served or left to cool. Leftovers can freeze for around a month (see: how to freeze bacon and gammon).