SERVES 6 – 8 | EASY | 30 MINUTES + 60 MINUTES COOKING TIME
Things you’ll need:
2½ kg Boneless unsmoked gammon joint, tied
2 Litre gingerbeer
1 Litre chicken stock
1 Sprig thyme
2 Bay leaves and 1 rosemary sprig tied together
1 Onion, halved
2 Carrots, roughly chopped
1 Celery stick, roughly chopped
1 Tablespoon black peppercorns
1 Teaspoon cloves
1 Thumb size piece of ginger, chopped
FOR THE GLAZE
1½ Tablespoon Wholegrain mustard
70g Clear honey
2 Tablespoons soft dark brown sugar
6 Plums halved
Start by placing the gammon in your 33cm Red Cast Iron Casserole , add the vegetables, herbs, seasoning and spices. Pour in the 2 litre ginger beer and 1 litre of stock, bring to the boil, cover with the lid, and lower to a gentle simmer for 1 hour and 15 minutes. Top up with water if necessary to ensure the gammon stays submerged in liquid. Turn off the heat and leave the ham to sit in the liquid for 30 minutes.
Remove from the liquid (this makes a delicious soup stock or ramen bowl stock) and leave until cool enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern to make a diamond pattern, using a sharp knife. Insert cloves into the diamonds.
Heat the oven to 200°c. Place the cooked gammon back in the rinsed 33cm Red Cast Iron Casserole. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 minutes, then brush with the remaining glaze. Secure the plums to the gammon using toothpicks, brush with the glaze and return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 minutes before carving into thick slices. Best served hot or cold.