Mary Berry has shared a plethora of recipes throughout her career, including her gammon with a ginger glaze. It’s perfect as part of a buffet or even the meat on a Sunday dinner. It can be cooked and glazed up to three days in advance and reheated, making dinners less stressful.
The recipe notes said: “We prefer to cook a whole joint in the oven rather than boiling it on top as we think it shrinks less. If you do not have a pan that will fit in the oven, you can simmer it, covered, on the hob for the same timings.” Mary’s recipe serves 20 people, so it’s perfect if you’re looking to have leftovers.
Ingredients:
- 1.8kg smoked gammon
- 1.5 litres of ginger beer
- Four bulbs of stem ginger in syrup, finely chopped
- Two teaspoons of ground ginger
Method:
1. Preheat the oven to 160°C/140°C fan before placing the gammon snugly in a pan.
2. Completely cover with ginger beer, topping the pan up with water if the ginger beer doesn’t cover the top of the gammon.
3. Bring the pan up to a boil, then cover and transfer to the preheated oven.
4. Cook the gammon for about one hour and 40 minutes. Mary says the timings are 20 minutes per 500g of meat plus 20 minutes over.
5. Remove the gammon from the oven and leave it to cool until it is just warm. Increase the oven to 220°C or 200°C fan and line a small roasting tin with foil.
6. Remove the skin from the gammon while still warm, so you are left with only a thin layer of fat. Score it using a sharp knife.
7. Mix the chopped stem ginger, ground ginger and three tablespoons of ginger syrup from the stem ginger jar in a small bowl. Spread over the top of the gammon.
8. Put the gammon into the prepared tin and pull up the sides of the foil to cover the lean end of the gammon.
9. Roast in the preheated oven for 15 to 20 minutes until golden brown on top. Serve warm alongside roast potatoes and vegetables.