Gammon in ginger ale
- 1.4kg unsmoked gammon joint
- 1 small onion, halved
- 1 small carrot
- 2L ginger ale (not a sugar-free variety)
- 1 tbsp clear honey
- 1 tbsp syrup from a jar of stem ginger
Remove the gammon joint from the fridge 30 minutes before cooking. Put in a large pan with the onion and carrot. Add just enough ginger ale to cover.
Put the lid on the pan. Bring to the boil. Simmer very gently for 1 hour 45 minutes. Skim any scum off the surface of the liquid. Drain and discard the vegetables.
Pre-heat the oven to 220C/200C Fan/Gas 7. Score parallel lines in the fat on the joint, taking care not to cut into to the flesh. Put in a roasting tin, scored-side up. Mix together the honey and syrup. Brush over the joint. Cook in the oven for 12 minutes. Leave to rest for 20 minutes before serving.