RECIPE
Claire Thomson
SERVES 12
INGREDIENTS
• 1 whole gammon , about 4 – 5 kg
• 2 bottles Franklin & Sons Brewed Ginger Beer
• 80g light brown sugar
• About 20 cloves
• 10 bay leaves
• 2 oranges , thinly sliced
AS SEEN ON Christmas Kitchen
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Ginger Beer Poached Ham for Christmas with Roasted Orange and Bay Leaves
Everyone cooks a ham at Christmas , so why not change it up this year with Franklin & Sons Ginger Beer to season the ham as it bakes with cloves to a golden brown ? This recipe also includes a ginger beer reduction , used to glaze the ham and caramelise orange slices — the perfect festive flavours of ginger , orange , and cloves .
1 Soak the ham in cold water for 4 hours . Before cooking , change the water , bring to a boil , and poach at a very gentle simmer for about 30 minutes per kilo , or until the internal temperature reaches 55 ° C . 2 Meanwhile , place 1 bottle of ginger beer in a pan with the brown sugar and bring to a simmer . Cook until thick and syrupy , then set aside . 3 Remove the ham from the water after the required poaching time and drain . 4 Preheat the oven to 160 ° C / 140 ° C fan . Cut away the skin of the ham and discard , then score the fat in a crosshatch pattern and stud with cloves . 5 Place the ham in a deep roasting tray and pour over the second bottle of ginger beer . Brush with a little of the ginger beer glaze , then place in the preheated oven and cook for 30 minutes . 6 While the ham is cooking , lay the orange slices on a baking sheet lined with parchment paper and brush each slice with a little of the glaze . Roast for 20 – 30 minutes until caramelised , keeping an eye on them , and adding the bay leaves halfway through . 7 After 30 minutes , take the ham out of the oven , pour the remaining glaze over the top , and return it to the oven for another 30 – 45 minutes , or until golden and sticky . 8 Once cooked , remove the ham from the oven and transfer to a clean dish to rest for 30 minutes before slicing thinly . 9 Pour off the glaze from the roasting tray , strain through a fine sieve , and reduce to a sticky syrup . Drizzle this over the ham to serve alongside the caramelised orange slices . goodfoodshow . com 37