Recipes
Gammon in ginger ale
Simmering the meat in ginger ale gives it a subtle, peppery favour. We also used syrup from a jar of stem ginger in the glaze, for a sweet, zesty finish. Delicious warm or cold – serve any leftovers with salad or in sandwiches.
Simmering the meat in ginger ale gives it a subtle, peppery favour. We also used syrup from a jar of stem ginger in the glaze, for a sweet, zesty finish. Delicious warm or cold – serve any leftovers with salad or in sandwiches.
(13 votes)
Cook: 2 Hours 15 Mins
Serves: 8
Price: £1.80 per serving
Nutritional Information
Each 180g serving contains
Energy
1064kj
254kcal
1064kj
254kcal
13%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
4.3g
4.3g
Med
22%
22%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
3.96g
3.96g
High
66%
66%
of your reference intake.
Typical energy values per 100g:
591kj/141kcal
Typical energy values per 100g:
591kj/141kcal
Ingredients
1.4kg unsmoked gammon joint
1 small onion, halved
1 small carrot
2L ginger ale (not a sugar-free variety)
1 tbsp clear honey
1 tbsp syrup from a jar of stem ginger
Method
1
Remove the gammon joint from the fridge 30 minutes before cooking. Put in a large pan with the onion and carrot. Add just enough ginger ale to cover.
2
Put the lid on the pan. Bring to the boil. Simmer very gently for 1 hour 45 minutes. Skim any scum off the surface of the liquid. Drain and discard the vegetables.
3
Pre-heat the oven to 220C/200C Fan/Gas 7. Score parallel lines in the fat on the joint, taking care not to cut into to the flesh. Put in a roasting tin, scored-side up. Mix together the honey and syrup. Brush over the joint. Cook in the oven for 12 minutes. Leave to rest for 20 minutes before serving.