Christmas Gammon with Ginger Ale Glaze
This Christmas Gammon with Ginger Ale Glaze is a show-stopping holiday centerpiece — juicy, tender ham simmered in ginger ale and finished with a sweet, sticky glaze that’s bursting with flavor.
Equipment
- Large Pot
- Roasting pan
- Basting Brush
- Sharp knife
- Foil
Ingredients
For the Gammon
- 2.5 kg unsmoked gammon joint boneless or bone-in
- 1.5 L ginger ale enough to cover the gammon
- 2 bay leaves
- 1 onion quartered
- 6 whole cloves
For the Glaze
- ½ cup brown sugar
- ¼ cup honey
- 2 Tbsp mustard Dijon or English
- 2 Tbsp ginger ale from the cooking liquid
- ½ tsp ground ginger
Instructions
- Place the gammon joint in a large pot. Add ginger ale, bay leaves, onion, and cloves. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 1 hour per kilogram (approximately 2 hours total).
- Once cooked, remove the gammon from the pot and allow it to cool slightly. Preheat your oven to 200°C (400°F).
- Using a sharp knife, carefully remove the rind, leaving a thin layer of fat. Score the fat in a diamond pattern and stud each diamond with a clove if desired.
- In a small saucepan, combine brown sugar, honey, mustard, ground ginger, and 2 tablespoons of ginger ale. Heat until the sugar dissolves and the glaze thickens slightly.
- Place the gammon in a roasting pan lined with foil. Brush the glaze generously over the surface.
- Roast in the preheated oven for 20–25 minutes, basting once or twice, until the glaze is golden and caramelized.
- Remove from the oven and let rest for 15 minutes before slicing. Serve warm or cold.
Notes
This ginger ale glaze gives the gammon a subtle sweetness and beautiful shine. Perfect for Christmas dinner or Boxing Day sandwiches!