Gammon is becoming increasingly popular as a refreshing alternative for festive tables and with Christmas fast approaching here’s a great celebratory roast dish from George Payne Butchers in Brunton Park, Gosforth. It’s again from the recipe stable of national Butchers Q Guild, of which the shop remains a long-standing member.
Prep Time 20 mins
Total Time 140 mins
1 good-quality, dry cured Gammon Joint
330ml (11floz) can ginger beer
30ml (2tbsp) Ginger preserve
5ml (1tsp) Oil
1 Onion, peeled and roughly chopped
2 Clementines, peeled and broken into segments
30ml (2tbsp) Brown sugar
15ml (1tbsp) Ginger preserve
45ml (3tbsp) Orange juice
Pre-heat oven to 180°C, Gas Mark 4-5.
Double line a large roasting pan with foil. Place joint in roasting pan, pour over ginger beer. Cover with foil and carefully put in oven for calculated cooking time: 20 mins per 450g/1/2kg (1lb) plus 20 mins.
Remove pan from oven and carefully remove joint. Tip off juice and discard. Remove the rind and score the fat into diamonds. Brush with ginger preserve. Return to the roasting pan, but line with foil. Bake for 10-15 minutes until glaze is golden brown. Clementine Relish: Place onion in a small pan with oil and cook for a couple of minutes. Add remaining ingredients and simmer with lid on for about 10 minutes until onion is soft and liquid syrupy.
Serve gammon hot with a selection of roasted vegetables and a spoonful of Clementine relish. Also delicious cold!
As an approximate guide, allow 100g (4oz) raw gammon per person when buying boneless joints
and 170-225g (6-8oz) for bone in.
Cooking Time : Allow 20 mins per 450g/½kg (1lb) plus 20 mins.
Image courtesy of AHDB from www.lovepork.co.uk For more delicious recipe ideas, visit