COOK, BAKE & BE MERRY

GINGER GAMMON

SERVES 8

The gammon has to soak in water for four to six hours, so begin this dish the day before.

INGREDIENTS

HAM

• 3to 3,5kg smoked, deboned gammon
• 4cm piece of fresh ginger, peeled and cut into discs
• 1onion, sliced
• afew bay leaves
• 6black peppercorns
• 6whole cloves
• 2to 3 litres of ginger ale

GLAZE

• 75ml (5T) preserved ginger in syrup, finely chopped
• 20ml (4t) ginger syrup from the preserve

METHOD

GAMMON

1 Soak the gammon for 4 to 6 hours in cold water before you start cooking.

2 Drain the gammon and place in a large pot. Add the fresh ginger, onion, bay leaves, pepper and cloves. Cover with ginger ale and bring to a boil.

3 Lower the temperature and simmer according to weight: 25 minutes per 500g of meat.

4 Remove from the liquid and let cool. Remove the skin.

GLAZE

Use a sharp knife and cut a diamond pattern into the fat layer of the ham. Place in an overproof