Glistening ginger gammon

Ingredients:

For the slow-cooked gammon:

• 2.3kg unsmoked gammon joint

• 1.2ltrs Jamaican ginger beer

• 300ml water

• 1 chicken stock pot 

• 4 large shallots (sliced)

• 3 medium carrots (batoned) 

• 4 garlic cloves

• 2 tbsps diced stem ginger 

• 20 cloves (+ extra for studding)

• 15 peppercorns

• 4 star anise

• 4 cinnamon sticks 

• 3 bay leaves

For the glaze:

• 2tbsps diced stem ginger

• 2tbsps Dijon mustard

Method

Into a slow cooker, I add the sliced onions, carrot batons, garlic, gammon joint (still in the net), the liquids, stock pot, and all the spices and herbs. I set the heat to high for the first hour, and once the liquid is gently bubbling, I lower the heat to low and leave for another 3 hours. I, then, switch off the slow cooker and leave the gammon and its juices in it to cool to room temperature overnight.

The next day, I start by lifting the gammon joint from the slow cooker into an oven dish and I pour all of the juices into a medium-sized pot. I place this on medium heat and allow it to simmer and bubble away until it reduces to about a third of the quantity I started with (this takes around an hour). As soon as the juices start thickening, I add the remaining diced stem ginger and Dijon mustard and I whisk until fully incorporated. I leave it to simmer for another 15 to 20 minutes until it reaches the consistency of a loose glaze.

In the meantime, I set the oven temperature to 180ºC, remove the net from the gammon joint, and using a small sharp knife, I cut away the outer rind to uncover the fat. I, then, score a diamond pattern into the fat and pierce the corners of each diamond with the remaining cloves. I place it back into the oven dish (you can line it with some extra sliced onions to make sure the bottom doesn’t stick to the dish), and I gently, yet generously brush the whole joint with the glaze. I repeat this process 3 times, and I roast it in the oven for 20 - 30 minutes or until the fat is shiny and glistening.

Once it’s all done, it can be served as part of a festive sit-down meal with all the trimmings and other meats, or for a festive gathering, prepare some gluten-free bread with butter and Dijon mustard, slice the ham and encourage guests to make their own mini sandwich bites, just like my grandad used to serve at his famous annual festive party. It’s mouthwateringly delicious. Enjoy!