Ginger beer & tangerine glazed ham

Ginger beer tangerine glazed ham

Ingredients (serves 8)

  • 2kg boneless gammon joint
  • 1 onion, halved
  • zest of 4 tangerines, removed with a vegetable peeler
  • 4 star anise
  • 2 litres ginger beer (or 2l Canada Dry)
  • For the glaze
  • a handful of garlic cloves
  • tbsp clear honey
  • 2 tbsp wholegrain mustard


Preparation 20 mins - Cooking 4 hrs, 10 mins

  • Put the gammon, onion, tangerine zest and star anise in a large pan.
  • Pour over up to 1.9 litres of the ginger beer so the gammon is just covered with liquid, top up with water if necessary.
  • Reserve 100ml of the ginger beer for the glaze. Bring to the boil, skim the surface to remove any scum and reduce the heat to a simmer.
  • Cover and cook gently for 2 hrs. Leave to cool in the cooking liquor.
  • Preheat the oven to 220°C.
  • Remove the ham from the pan, setting aside the cooking liquor (freeze the liquor to use as a stock if it’s not too salty).
  • Carefully cut the skin off the ham and discard, making sure to leave a layer of fat.
  • Lightly score the fat into diamond shapes and stud a garlic clove into the middle of each diamond.
  • Line a roasting tin with foil and place the ham in the tin.


  • To make the glaze, warm the honey, mustard and reserved ginger beer in a pan and boil until thickened.
  • Spoon over the scored fat and bake for 20-25 minutes or until the glaze has caramelised.
  • Serve hot or leave to cool completely before slicing.