This year I cooked a gammon to a recipe we haven't tried before from Good Food magazine. We've done traditional-style ham as well as the Nigella Coke one but this Ginger Beer & Tangerine Glazed Ham recipe sounded good. I have to say it is absolutely delicious, though I did buy a local rare-breed gammon so that must help I suppose. Anyway, here's the recipe, hope you like it:
3kg/6lb 8oz gammon
1 onion, halved
zest of 3 tangerines
4 star anise
2 litres/3.5 pints ginger beer (100ml of this for the glaze)
For the Glaze
100ml ginger beer
3 tbsp honey
2 tbsp wholegrain mustard
small handful of cloves
1 Put the gammon, onion, zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is covered. Bring to the boil skimming the surface to remove any fat. Reduce to a simmer then cover and cook for 3-3.5 hours or until the meat is tender. Remove from the pan.
2 Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat in to diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and ginger beer in a pan and boil until thickened. Sppon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 minutes or until the glaze has caramelised.
I have eaten a few little bits and am really having to restrain myself as this ham is supposed to be for Christmas 'brunch'.
:hungrig
3kg/6lb 8oz gammon
1 onion, halved
zest of 3 tangerines
4 star anise
2 litres/3.5 pints ginger beer (100ml of this for the glaze)
For the Glaze
100ml ginger beer
3 tbsp honey
2 tbsp wholegrain mustard
small handful of cloves
1 Put the gammon, onion, zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is covered. Bring to the boil skimming the surface to remove any fat. Reduce to a simmer then cover and cook for 3-3.5 hours or until the meat is tender. Remove from the pan.
2 Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat in to diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and ginger beer in a pan and boil until thickened. Sppon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 minutes or until the glaze has caramelised.
I have eaten a few little bits and am really having to restrain myself as this ham is supposed to be for Christmas 'brunch'.
:hungrig
