GINGER-GLAZED HAM

• porsi: 10

Bahan-bahan

5.5 kilograms mild-cure boneless gammon joint

6 litres dry ginger ale

350 grams chunky ginger preserve

2 tablespoons English mustard

100 grams soft dark brown sugar

½ teaspoon ground cloves

Petunjuk

1. 1. Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid.

2. 2. Bring to the boil, then lower the heat to keep the joint bubbling gently for 3½ hours.

3. 3. Towards the end of cooking, preheat the oven to 220°C/gas mark 7/425ºF and start on the glaze.

4. 4. Put the chunky ginger preserve (or marmalade) into a small bowl, and spoon in the hot English mustard. Add the soft, dark brown sugar, sprinkle in the ground cloves and stir to mix.

5. 5. After the ham has had its 3½ hours (and check that it’s ready by inserting a meat thermometer – it should read 71°C/160ºF), gently lift it out of the pan – no mean feat – and place in a foil-lined roasting tin. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place in the hot oven for 20 minutes.

6. 6. Transfer to a carving board where it can be admired before being carved as thinly as possible; I try to get someone else to do this.