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Ginger Beer and Tangerine Glazed Ham


Enjoy a ginger beer and tangerine glazed ham for a slightly different Christmas main

Ginger Beer and Tangerine Glazed Ham

Ginger Beer and Tangerine Glazed Ham


3kg mild-cure gammon

1 onion, halved

3 tangerines, zest removed with a vegetable peeler

4 star anise

2l ginger beer


For the glaze:

3 tbsp honey

2 tbsp wholegrain mustard

A small handful of cloves



  1. Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered.
  2. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender.
  3. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor as it makes a great stock for soups (pea and ham or lentil dishes).
  4. Heat oven to 220C.
  5. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes.
  6. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised. Baste intermittently.
  7. Slice and eat warm or cold.