Ingredients:
1 x Large West Peak Meats Smoked Deboned Gammon
2l Ginger beer (We used Stoney)
1x onion, thinly sliced
Lemon pepper mix (We use Ina Paarman)
2x Cinnamon sticks
1 tsp. garlic
3x bay leaves
2x oranges, quartered
For the Glaze:
2 tbsp. honey
60g brown sugar
½ tsp. cinnamon
Juice of 1 orange
1 tsp. Chilli flakes
Method:
Place the gammon in a large pot and add the onion, lemon pepper, cinnamon sticks, garlic, orange quarters and bay leaves. Add the ginger beer and top up with enough water to cover the gammon. Boil for 15 minutes and simmer for 1 hour and 15 minutes. Remove from the heat and allow to cool in the liquid for 1.5 hours.
Preheat the oven to 190°C/gas mark 5. Remove the gammon and transfer it to a roasting pan. Remove the skin and score the fat into diamonds.
In a small saucepan, heat the glaze ingredients over low heat, then increase the heat and simmer until it becomes syrupy.
Place the gammon in the oven with the quartered oranges and brush half the glaze over the fat of the gammon then roast in the oven for 45 minutes, brushing the remaining glaze over it halfway through. Keep the glaze warm.