Ginger Beer Ham Recipes

Steps:

• 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. 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. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor and use to cook lentils (see 'Goes well with'). Cool, cover and chill at this stage if you want to prepare ahead - bring back to room temp before continuing.
• Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. 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. If you did prepare ahead, add another 10 mins to the cooking time. Slice and eat warm or cold.

Steps:

• Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
• Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
• In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
• After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
• Serve hot or cold.

Steps:

• Place ham in baking dish or roasting pan.
• Score ham diagonally both ways about 1/8" in.
• Pour ginger ale over top.
• Pat brown sugar all over top and sides of ham.
• Bake according to ham package directions.
• (Usually 20 minutes per pound at 325 degrees).
• Serve with Potato Salad or Scalloped Potatoes (see my other recipes).

Steps:

• Remove the yellow outer rinds of the lemons as thinly as possible. Discard all the white pith. Cut the fruit into thin slices, removing the pips.
• Put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. Pour on the boiling water, and leave until it has cooled to blood heat.
• Cream the yeast with a little of the liquid, then stir it into the mixture. Cover it with a cloth and leave it in a fairly warm place for 24 hours.
• Skim the yeast off the top, then strain the liquid off the sediment.
• Bottle and leave for 4 days in cool place before use. Consume within a week, and store in a cool place.

Steps:

• Put ham into large stock pot, place over medium heat and add ginger beer. Add onions, carrots, leeks, spices and bouquet garni. Top up with water to cover and slowly bring to the boil. Using a large spoon, carefully remove any scum that appears and repeat until the surface is clear.
• Once liquid is boiling, reduce heat to a simmer for 2 hours. Top up regularly with cold water.
• Preheat oven to 200c. Carefully remove the ham from th stock pot so as not to tear any of the meat, let the ham cool a little in the cooking liquid first. Reserve the cooking liqueur for peas pud and the parsley sauce.
• Place ham in large roasting pan and remove skin to reveal thick layer of white fat, then score the fat crossways in both direction to give diamond shapes
• Add the glaze ingredients except the cloves to a pan over a medium heat until everything has melted. Allow to cool slightly, then rub all over ham. Push a clove into the middle of each diamond shape. Roast for 30 minutes until sticky and caramelised. Leave it to rest for 1 hour if you want to eat it warm.