Ginger and Honey Gammon

1kg

smoked gammon joint

2l

fiery ginger beer

2tbsp cinnamon
1tbsp black pepper
1tbsp basil

Glaze:
4tbsp runny honey
2tsp

paprika

1tbsp soft brown sugar

pinch salt
1tsp

black pepper

2dsh tabasco
1tbsp olive oil

Serves 4 with chips

1. Put gammon, ginger beer and spices in large pot. Bring to boil, simmer
30m lid on, turning gammon and topping up with cold water to keep
covered.
2. While boiling, mix honey, oil, sugar and spices to make glaze.
3. Preheat oven to 200C. Remove gammon and drain. (Optional: keep ginger
beer, reduce into gravy.)
4. Remove thin layer of fat around gammon, then score in diamond pattern.
Put gammon in roasting tin and cover with glaze using spoon.
5. Roast for 30m, reapplying glaze with spoon every 10-15m.
6. Remove joint from tin, wrap in foil, then fill foil with remaining glaze and
leave to sit for 15m.