Gammon in ginger ale

Gammon in ginger ale

Simmering the meat in ginger ale gives it a subtle, peppery favour. We also used syrup from a jar of stem ginger in the glaze, for a sweet, zesty finish. Delicious warm or cold – serve any leftovers with salad or in sandwiches.

By , 21 September 2015

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Gammon in ginger ale
  • 2 Hours 15 Mins

  • Serves: 8

  • Price: £1.80 per serving

Nutritional Info
Each 180g serving contains
  • Energy

    1063KJ

    254KCAL

    13%
  • Fat

    13.1g

    med

    19%
  • Saturates

    4.3g

    med

    22%
  • Sugars

    3.2g

    low

    4%
  • Salt

    3.96g

    high

    66%
of your reference intake.
Typical energy values per 100g: 591kJ/141kcal.
Ingredients
  • 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
Method
  • 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.