17th October, 2017
Nothing says Christmas like a Christmas ham! As our premium Crown Gold gammon joints have been listed as one of three finalists in The Caterer’s Product Excellence Awards 2017, we thought a festive recipe was in order. Take a look at our indulgent ginger-spiced gammon this Winter.
For the Ham:
For the Glaze:
Peel and cut 1 onion in half. Place the gammon, onion and cinnamon sticks in a large pot or Dutch oven, and then cover with the ginger beer, keeping 150ml aside for the glaze. Add a generous splash of spiced rum to the pot for good measure. If the gammon isn’t completely covered, you can top up with water. On a medium-high heat, bring to the boil, skim the surface to remove any fat, then reduce to a simmer and cover the pot. Allow the gammon to cook for 5 and a half hours, or until the meat is tender. The meat should be cooked 1 hour for every 0.9kg.
Preheat the oven to 220 degrees Celsius.
Pull the joint from the pot, and allow to rest on a cutting board. You can keep the cooking liquid to the side, to be used at a later stage. Using a sharp knife, trim the skin off the gammon, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 150ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins, or until the glaze has caramelised.
Serve with creamy, rich mashed potatoes and greens, with a dollop of wholegrain mustard.