Piece the thickest part of the gammon with a skewer. If the skewer glides in easily with little resistance the gammon is cooked through.

Ingredients

  • 1 smoked free-range gammon
  • 2 L ginger beer
  • 1 organic onion, quartered
  • 1 organic carrot, chopped
  • 2 bay leaves
  • 1 Tbsp (15ml) fennel seeds

Glaze

  • 1 jar Kuhestan lime marmelade
  • salt and milled pepper
  • Cloves for studding

Serves 8

  1. Calculate gammon’s cooking time by allowing 20 minutes per 500g.
  2. Place gammon in large saucepan.
  3. Add onion, carrot, bay and fennel and top up with ginger beer. Add enough water to cover. Simmer, covered, until cooked through. Allow to cool in liquid.
  4. Remove gammon from liquid and carefully pull the skin away using hands and a small knife.
  5. Score fat in a criss-cross pattern to make diamond shapes. Stud the middle of each diamond with a clove and place gammon on a baking tray lined with a double layer of foil.
  6. Spread marmalade over gammon.
  7. Preheat oven to 220˚C. Use a pastry brush to glaze gammon. Roast for 20-30 minutes or until a rich, shiny colour.
  8. Allow gammon to rest for 20 minutes before serving.