Roast Gammon With Ginger Beer, Ginger Glaze And Clementine Relish
Not too tricky
- 1 good-quality, dry cured gammon joint
- 330ml (11floz) can ginger beer
- 30ml (2tbsp) ginger preserve
- 5ml (1tsp) oil
- 1 onion, peeled and roughly chopped
- 2 clementines, peeled and broken into segments
- 30ml (2tbsp) brown sugar
- 15ml (1tbsp) ginger preserve
- 45ml (3tbsp) orange juice
Pre-heat oven to 180°C, Gas Mark 4-5.
Double line a large roasting pan with foil. Place joint in roasting pan, pour over ginger beer. Cover with foil and carefully put in oven for calculated cooking time:
20 mins per 450g/1/2kg (1lb) plus 20 mins.
Remove pan from oven and carefully remove joint. Tip off juice and discard. Remove the rind and score the fat into diamonds. Brush with ginger preserve. Return to the roasting pan, but line with foil. Bake for 10-15 minutes until glaze is golden brown.
Clementine Relish: Place onion in a small pan with oil and cook for a couple of minutes. Add remaining ingredients and simmer with lid on for about 10 minutes until onion is soft and liquid syrupy.
Serve gammon hot with a selection of roasted vegetables and a spoonful of Clementine relish.
Also delicious cold!
As an approximate guide, allow 100g (4oz) raw gammon per person when buying boneless joints and 170-225g (6-8oz) for bone in.
Cooking Time : Allow 20 mins per 450g/½kg (1lb) plus 20 mins.