Gammon is becoming increasingly popular as a refreshing alternative for festive tables. Here’s a great celebratory roast dish from Newcastle butcher George Payne, courtesy of the national Butchers Q Guild, of which George is a founder member.
www.georgepaynebutchers.co.uk
Roast gammon with ginger beer, ginger glaze and clementine relish
Author: George Payne
Ingredients
- 500g boneless or 1kg bone-in
- dry-cured gammon joint
- 330ml ginger beer
- 2tbsp ginger preserve
- 1tsp oil
- 1 onion, peeled and roughly chopped
- 2 clementines, peeled and broken into segments
- 2 tbsp brown sugar
- 1tbsp ginger preserve
- 3 tbsp orange juice
Method
- For the gammon Pre-heat oven to 180C/Gas 4. Double line a large roasting pan with foil. Place joint in roasting pan, pour over ginger beer, cover with foil and put in the oven for 20 mins per 450g plus 20 mins.
- Remove pan from oven and carefully remove joint. Tip off juice and discard. Remove the rind and score the fat into diamonds. Brush with ginger preserve. Return to the roasting pan and bake for 10-15 mins until glaze is golden brown.
- For the clementine relish Place onion in a small pan with oil and cook for 2 mins. Add remaining ingredients and simmer with lid on for about 10 mins until onion is soft and liquid syrupy.
- To serve Serve hot with a selection of roasted vegetables and a spoonful of clementine relish.
- Also delicious cold.
