Jerk gammon cooked in ginger ale

Jerk gammon cooked in ginger ale

Served early on Christmas afternoon, meat such as baked ham is traditionally eaten with rice and peas.

By , 21 September 2015
Jerk gammon cooked in ginger ale
  • Ready in: 150 mins
  • Serves: 4
  • Price: £2.00 per serving
Nutritional Info
Each 113g serving contains
  • Fat 13.6
    1.9%
  • Sat Fat 4.4
    22%
  • Sugar 3.3
    4%
  • Salt 3.28
    55%
  • Cals 235
    12%
of your reference intake.
Typical energy values per 100g: 871kJ/208kcal.
Ingredients
  • 1.4-1.8kg Butcher's Selection Unsmoked Gammon Joint (minimum weight 1.4kg)
  • 2.5L Chosen by you Ginger Ale
  • 3 balls stem ginger, from a jar, finely chopped
  • 3 tbsp syrup from the stem ginger jar
  • 1 tbsp Chosen by you Jerk Seasoning
Method
  • Preheat the oven to 150C/130C Fan/Gas 2. Put the gammon in a casserole dish. Pour over the ginger ale to cover. Cook in the oven, with the lid on, for 2 hours.

  • Carefully remove the gammon and discard the ginger ale. Turn up the heat to 190C/170C Fan/Gas 5. Mix together the ginger, syrup and jerk seasoning. Remove any skin from the meat. Brush the syrup mixture on to the fat.

  • Return the gammon to the oven and cook for 15-20 minutes, until the glaze is caramelised. Serve hot or cold.