Name: Gammon in ginger ale
Yield: serving
Cuisine: Accompaniment
Ingredients: 3.00 kg gammon deboned; 3.00 Litres ginger ale; 1.00 onion sliced; 2.00 bay leaves; 6.00 black peppercorns whole; 6.00 cloves whole; 4.00 cm fresh ginger peeled and chopped; cloves whole; 75.00 ml ginger preserve, finely chopped; 20.00 ml ginger syrup

Recipe Disclaimer

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Ingredients (10)

3.00 kg	gammon — deboned
3.00 Litres	ginger ale
1.00	onion — sliced
2.00	bay leaves
6.00	black peppercorns — whole
6.00	cloves — whole
4.00 cm	fresh ginger — peeled and chopped

Glaze

	cloves — whole
75.00 ml	ginger — preserve, finely chopped
20.00 ml	ginger — syrup

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Method:

Soak the gammon in cold water for four to six hours before cooking. Drain and place the gammon in a large saucepan. Add the ginger ale and remaining ingredients. Cover and bring to the boil. Reduce the heat and calculate the cooking time, allowing 25 minutes per 500 g meat. Simmer slowly until done. Remove the gammon from the cooking liquid and cool. Remove the rind.
GLAZE:
Preheat the oven to 180 °C and spray an oven pan with non-stick spray. Using a sharp knife, cut diamond shapes into the fatty layer. Insert a clove in the centre of each diamond. Place the meat in an oven pan. Mix the chopped ginger and ginger syrup and carefully spread a thick layer over the meat. Roast for 40 to 45 minutes until the meat is lightly browned and glazed. Baste frequently with extra ginger syrup. Serve hot or cold with fresh fruit in ginger syrup (see recipe).