Ginger Beer & Chilli Jam Gammon
Allow us to add a little ✨spice✨ to your Christmas spread with our Ginger Beer & Chilli Jam Gammon served with a zingy pineapple, mint, lime, red onion and chilli salsa! Save for when you’re planning the big day, you won’t regret it.
Serves: 12+
Cooking Time: 4hrs 30 mins
Ingredients
For the gammon: - Gammon joint (around 4-5kg)
- 2-3 litres ginger beer
- 2 onions peeled and quartered
- 2 star anise
- 2 large tbsp chilli puree
- 3 bay leaves
- 16 cloves (reserve 10 of these to stud the gammon)
For the gammon glaze: - 420g chilli jam
- 3 tbsp Worcester sauce
- 1 tbsp garlic paste
For the salsa: - 1 large pineapple skin removed & diced
- 1 red onion diced
- 2 large red chillies finely chopped
- 1 1/2 limes juice and zest
- Small handful fresh mint roughly chopped
- 2 tbsp sweet chilli sauce
To serve (optional): - 50g butter
- 200g tenderstem broccoli
- 500g brussels halved
- Medium savoy cabbage sliced
- 2 tbsp mint sauce
- Small handful fresh mint roughly chopped
Method - Pop the gammon in a very large deep saucepan (deep enough that the gammon can be fully covered in liquid) and fill with ginger beer, onions, star anise, chilli puree, bay leaves and 6 cloves. If the gammon is not fully submerged, top up with water. Bring to the boil, reduce to a simmer, cover with a lid and cook for 3- 3 1/2 hours, until a meat thermometer inserted into the thickest part reads 65ºC.
- Pre-heat oven to 200ºC/180ºC fan/gas 4. Remove your gammon from the pan once ready and transfer to a deep roasting tray (reserve cooking liquid and pop to one side). Remove the skin from the gammon, ensuring to retain a thin layer of fat. With a sharp knife, carefully score the fat in a criss-cross diamond shape and stud with cloves. Place to one side whilst you make your marinade.
- Remove any fat that has formed on top of your retained ginger beer liquid and add a ladleful to a clean saucepan along with your chilli jam, Worcester, garlic and pinch of salt and pepper. Simmer until thickened.
- Coat your gammon all over in the marinade (leave a little to one side to pour over later) and pop in the oven for 30-45 mins. Check every 15 mins and spoon over the marinade that has collected in your tin.
- Whilst roasting, mix all salsa ingredients plus a pinch of salt and pepper in a bowl and place to one side until ready to serve. For the minted veg, heat your oil in a large, non-stick, deep pan and add your tenderstem, brussels and savoy, frying and stirring for 10-15 mins until softened. Add your mint sauce, fresh mint and seasoning and stir so evenly coated.
- Remove your gammon from the oven, drizzle over remaining marinade and serve alongside your salsa and minted veg to add a little spice to your Christmas.