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Ginger and Cranberry Gammon

This was a Christmas party job, and it made the house smell divine. I'd hoped for leftovers, but what I did get was a large quantity of fragrant, gingery ham stock I could use for pea soup. I now have four portions in the freezer, so I win.


  • Large unsmoked, uncooked ham (mine was 2.3kg)

  • 1.5 litres ginger ale

  • 100g fresh or frozen cranberries

  • Handful of cloves, juniper berries

  • 1 inch fresh ginger, grated

  • 2tbsp cranberry sauce

  • 1tbsp mustard

  • 100g brown sugar

  1. Place the joint in a large pan with a lid, and cover it with the ginger ale, topping up with water.

  2. Add the cloves, juniper berries and cranberries.

  3. Bring it to the boil, then cover with the lid and simmer for about 2 and a half hours. Top up with water if required.

  4. When it's done (a meat thermometer should read 70 degrees), heat the oven to 200 degrees celsius.

  5. Place the ham in a foil-lined roasting dish and remove the skin, leaving a layer of the fat.

  6. Beat the brown sugar, ginger, cranberry sauce and mustard together.

  7. Score the fat lightly, then brush on the ginger and cranberry glaze.

  8. Place in the oven for 20 minutes.

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