Ingredients
2kg unsmoked boneless gammon joint
2 ½l ginger ale (not sugar-free)
2 tsp allspice berries, plus 1 tsp, crushed
300g light brown soft sugar
3 tbsp finely grated ginger
Method
1. Place the gammon in a large pot and cover with 2l of ginger ale- add water to completely cover the joint if needed. Add the berries and bring all to a boil. Turn the heat down and simmer, covered for 2.5 hours. Keep topping with water if needed. Drain ham and leave to cool.
2. Add remaining ginger ale to the pan with sugar, ginger and crushed allspice, simmer uncovered for 20-25 minutes until syrup consistency.
3. Heat oven to 170C fan/ 190C / gas 5.
Remove the skin from the ham but leave a layer of fat, score in cross pattern. Move ham to roasting tin and brush on half the glaze. Roast for 15 then brush on the remaining glaze. Roast for 15-20 mins until sticky/golden crust. Cool for 15 mins before serving- drizzle ay leftover glaze from tin.