Ginger Beer Poached Ham For Christmas With Roasted Orange & Bay Leaves

Everyone cooks a ham at Christmas, so why not switch it up this year and use Franklin & Sons Brewed Ginger Beer to season the ham as it bakes in the oven, crosshatched with cloves, until golden brown. I’m also suggesting you reduce another bottle of Ginger Beer with some brown sugar, then use some to glaze the ham when cooked and some to coat and caramelise the orange slices to serve alongside, not just for garnish, these are delicious alongside the baked ham. Ginger, Orange and Cloves, these are the quintessential flavours of the festive season. 

OVERVIEW

Serves 12

INGREDIENTS

• 1 whole gammon, about 4-5 kg 
• 2 bottles Franklin & Sons Brewed ginger beer
• 80g light brown sugar 
• About 20 cloves 
• 10 bay leaves 
• 2 oranges, thinly sliced

INSTRUCTIONS

1. Soak the ham in cold water for 4 hours. Before cooking, change the water, bring up to the boil and poach at a very gentle simmer for about 30 minutes per kilo (or until the internal temp is 55°C. 
2. Meanwhile, place 1 bottle of the ginger beer into a pan with the sugar and bring to a simmer, then cook until thick and syrupy. Remove from the heat and put to one side. 
3. Remove the ham from the water after the required amount of time and drain. 
4. Preheat the oven to 160°C/140°C fan. 
5. Cut away the skin and discard, then score the fat and stud with cloves. Place the ham into a deep roasting tray with the other bottle of ginger beer. Brush with a little of the glaze then place in the preheated oven for 30 minutes.  
6. While the ham is cooking, lay the oranges on a baking sheet lined with parchment paper and brush each slice with a little of the glaze. Roast for 20-30 minutes until caramelised, keep an eye on them, adding the bay leaves half way through. 
7. After 30 minutes take the ham from the oven and pour the remaining glaze over the top and return to the oven for 30 – 45 minutes until golden and sticky. 
8. When the time is up, remove from the oven and transfer the ham to a clean dish to rest for 30 minutes before slicing thinly. 
9. Pour off the glaze from the roasting tray, pass through a fine sieve, reduce this to a sticky syrup before drizzling over the ham to serve alongside the caramelised orange slices. 

Lovingly created by 5 O’Clock Apron food writer and chef Claire Thomson