Christmas Ginger Beer Ham

I’m on the annual Christmas Eve ham duty, and absolutely love cooking it each year. Every year I like doing something creative, and this year is no different! I cooked the ham in ginger beer, and it gives it this amazing flavour and keeps it deliciously moist. I then coat the ham in a sweet glaze and bake it for extra flavour. This recipe serves a lot of people – about 6 to 10 – but the ham will last for about 5 days and is great in sandwiches, salads, pies or as part of a roast dinner. Give it a go and impress your family.  Enjoy this recipe and have a very Merry Christmas!IMG_5847Ingredients

  • 2.5kg Unsmoked Gammon Joint (I used one from Sainsbury’s:
  • 2 1/2 litres of Ginger Beer
  • 1 Cinnamon Stick
  • 6 Star Anise
  • 2 Clementines
  • 4 tablespoons of Honey
  • 1 tablespoon of Wholegrain Mustard


  1. Get a large pot that’s big enough to fit your ham in and pour in all but 50ml of the ginger beer. Throw in the cinnamon stick (broken into two) and star anise. Use a peeler to peel the zest of the clementine and add to the ginger beer. Cut the clementine in half and plop that in too. Once the liquid is boiling, lower in the gammon and cover with boiling water so the joint is completely submerged. Some foam will begin to form on the top, so just use a spoon to skim that off and discard. Bring to a boil, then drop the heat to a simmer, cover with a lid and cook for 2 1/2 hours.
  2. 10 minutes before the gammon is ready, preheat the oven to 220℃ and get a small saucepan on a medium heat. Drizzle in the honey and dollop in the mustard, stirring to combine. Add the other 50ml of ginger beer, along with the juice of 1 clementine, and let it simmer away for 10 minutes. It will slightly thicken up and become beautifully shiny.
  3. When the gammon (now ham!) is ready, transfer to a board. Use a sharp knife to remove the skin. Create a criss-cross pattern on the top of it; I like to cut quite deep to really help the flavours penetrate. Transfer the ham to a roasting tray and use a brush to brush over all of the glaze, making sure to coat all sides. Bung it in the oven for about 20 minutes, or until the glaze goes wonderfully caramelised and the ham looks good enough to eat. Let it cool for 5 minutes and then carve and tuck in! Merry Christmas!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: