Ginger beer and tangerine glazed ham
Serves 6-8 | prep 5 mins | total time
- 2kg boneless gammon joint
- 1 onion, halved
- zest of 4 tangerines, removed with a vegetable peeler
- 4 star anise
- 2 litres ginger beer
For the glaze:
- a handful of cloves
- 4 tbsp clear honey
- 2 tbsp wholegrain mustard
Cook the ham to the end of step 2 the day before; chill. Bring to room temperature before glazing. The glazed ham will keep for several days
- Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over up to 1.9 litres of the ginger beer so the gammon is just covered with liquid, top up with water if necessary. Reserve 100ml of the ginger beer for the glaze. Bring to the boil, skim the surface to remove any scum and reduce the heat to a simmer. Cover and cook gently for 2 hours. Leave to cool in the cooking liquor. Preheat the oven to 220°C, fan 200°C, gas 7.
- Remove the ham from the pan, setting aside the cooking liquor (freeze the liquor to use as a stock if it's not too salty).
- Carefully cut the skin off the ham and discard, making sure to leave a layer of fat. Lightly score the fat into diamond shapes and stud a clove into the middle of each diamond. Line a roasting tin with foil and place the ham in the tin.
- To make the glaze, warm the honey, mustard and reserved ginger beer in a pan and boil until thickened. Spoon over the scored fat and bake for 20-25 minutes or until the glaze has caramelised. Serve hot or leave to cool completely before slicing.