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Spiced Ginger Glazed Gammon Joint Recipe

This spiced ginger glazed gammon joint recipe makes for the perfect warning meal on a cold winter's day.

2kg gammon joint (Available from Deckers Butchery)
2 ½l ginger ale (Available from Drinks Aisle)
2 tsp allspice berries , plus 1 tsp, crushed
300g light brown soft sugar
3 tbsp finely grated ginger

Method
STEP 1
Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it’s simmering.

STEP 2
Drain the ham and leave until it’s cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.

STEP 3
Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like.