Ingredients

For the ham
Whole boneless Wiltshire Ham
 
4 litres ginger beer, we love Luscombe’s Hot Ginger Beer
1 onion, peeled and quartered
2 carrots, peeled and roughly sliced
1 tbsp allspice berries
1 tsp cloves
1 tsp peppercorns
For the glaze
550ml hot ginger beer
200g light brown sugar
1 tsp English mustard
1 tsp ground cloves
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Ginger Beer Cooked Ham

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Give your ham a ginger kick with this sticky, succulent ham recipe. Cooking your ham in the best quality fiery beer infuses maximum flavour into the ham. 
Servings 25
Prep Time 4.5 hours
Cook Time 30 minutes

Directions

  1. Step 1 Put the ham in a large stock pot and add the onions, carrots and spices.

  1. Step 2 Pour over the ginger beer and top it up with enough water to cover the ham. 

  1. Step 3 Bring to the boil and allow to simmer until the ham reaches a core temperature of 75c when probed with a meat thermometer - for a 5kg ham it will take approximately 4 hours.

  1. Step 4 Skim the scum off the surface from time to time. When it’s cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat.

  1. Step 5 Allow to cool before glazing.

  1. Step 6 Preheat the oven to 190c.

  1. Step 7 In a small saucepan, whisk together the glaze ingredients and bring to the boil. Allow the glaze to simmer until it has reduced down by two thirds, stirring occasionally. It should become a sticky syrup consistency.

  1. Step 8 Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray. 

  1. Step 9 Roast for 25 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.

Recipe Note

Wine pairing notes: Fiery ginger beer is softened out by cooking but it still adds a punchy backdrop to the cured, succulent meat. A light red such as Pinot Noir would be great here, but we have opted for a crisp white. This Macon is almost in a Chablis style, with a crisp acidity that offsets the richness of the meat and the ginger spice.Indulge in Mâcon-Vergisson Les Rochers