- 1 x 2.5 kg boneless gammon
- 1 litre ginger beer
- 2 T olive oil
- 1 cup marmalade
- ¼ cup chopped preserved ginger
Place the gammon in a large cast-iron saucepan. Add the ginger beer and simmer gently on a medium to low heat for 1 hour 30 minutes, adding a little water if necessary. Remove the gammon from the saucepan and set aside.
Preheat the oven to 160°C.
Remove the rind from the gammon and discard, then score the fat and rub with oil. Meanwhile, place a small saucepan over a medium to low heat and add the marmalade and candied ginger.
Heat until reduced and runny. Brush the gammon with the glaze then arrange on a baking tray and roast for 15 minutes, or until crisp and sticky-sweet. Leave to rest for 5 minutes before carving.
Per serving: 2243.7 kJ, 53.4 g protein, 19.1 g fat, 17.6 g carbs