- Recipes
Ginger Beer & Chilli Jam Gammon
Ginger Beer & Chilli Jam Gammon
By Morrisons
Published on 10 September 2024
Allow us to add a little spice to your Christmas spread with our Ginger Beer & Chilli Jam Gammon served with a zingy pineapple, mint, lime, red onion and chilli salsa! Save for when you’re planning the big day, you won’t regret it.Time and servings
4 hrs 5 minsTotal time
12Servings
45 minsPrep time
3 hrs 20 minsCooking time
Ingredients
- 4kg gammon joint
- 2.5litres ginger beer
- 2 onions, peeled and quartered
- 2 star anise
- 2large tbsp chilli puree
- 3 bay leaves
- 16 cloves, (reserve 10 of these to stud the gammon)
- 430g chilli jam
- 3tablespoons Worcester sauce
- 1tbsp garlic paste
- 1 large pineapple skin removed & diced
- 1 red onion, diced
- 2 large red chillies finely chopped
- 1.5 limes juice and zest
- Small handful fresh mint roughly chopped
- 2 tablespoons sweet chilli sauce
- 50g butter
- 200g tenderstem broccoli
- 500g Brussels sprouts halved
- 2 tablespoons mint sauce
Method
Step 1
Pop the gammon in a very large deep saucepan (deep enough that the gammon can be fully covered in liquid) and fill with ginger beer, onions, star anise, chilli puree, bay leaves and 6 cloves. If the gammon is not fully submerged, top up with water. Bring to the boil, reduce to a simmer, cover with a lid and cook for 3 to 3.5 hours, until a meat thermometer inserted into the thickest part reads 65ºC.Step 2
re-heat oven to 200ºC/180ºC fan/gas 4. Remove your gammon from the pan once ready and transfer to a deep roasting tray (reserve cooking liquid and pop to one side). Remove the skin from the gammon, ensuring to retain a thin layer of fat. With a sharp knife, carefully score the fat in a criss-cross diamond shape and stud with cloves. Place to one side whilst you make your marinade.Step 3
Remove any fat that has formed on top of your retained ginger beer liquid and add a ladleful to a clean saucepan along with your chilli jam, Worcester, garlic and pinch of salt and pepper. Simmer until thickened.Step 4
Coat your gammon all over in the marinade (leave a little to one side to pour over later) and pop in the oven for 30-45 mins. Check every 15 mins and spoon over the marinade that has collected in your tin.Step 5
Whilst roasting, mix all salsa ingredients plus a pinch of salt and pepper in a bowl and place to one side until ready to serve. For the minted veg, heat your oil in a large, non-stick, deep pan and add your tenderstem, brussels and savoy, frying and stirring for 10-15 mins until softened. Add your mint sauce, fresh mint and seasoning and stir so evenly coated.Step 6
Remove your gammon from the oven, drizzle over remaining marinade and serve alongside your salsa and minted veg to add a little spice to your Christmas.