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Ginger Beer & Chilli Jam Gammon

By Morrisons
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

20 total
  • 4kg gammon joint
  • 2.5 litres ginger beer
  • 2 onions, peeled and quartered
  • 2 star anise
  • 2 large tbsp chilli puree
  • 3 bay leaves
  • 16 cloves, (reserve 10 of these to stud the gammon)
  • 430g chilli jam
  • 3 tablespoons 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

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Whilst roasting, mix all salsa ingredients (Pineapple, red onion, chillies, lime, mint, sweet chilli sauce) 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 butter in a large, non-stick, deep pan and add your tenderstem and brussels, frying and stirring for 10-15 mins until softened. Add your mint sauce, fresh mint and seasoning and stir so evenly coated.

  6. 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.