You will need
2 kg boneless smoked Gammon
2 large onions, roughly chopped
3 bay leaves
5 – 6 peppercorns
2 x 5 cm length fresh ginger, unpeeled and sliced
1 ½ – 2 litres Ginger Beer
± ¼ cup (60 ml) Ina Paarman’s Sticky Plum & Soy Marinade & Baste
If using a bigger gammon and a bigger pot you may have to add water if the liquid is not enough.
Method
Adjust oven rack to one below the middle and preheat the oven to 160°C.
Place meat on a bed of onions in a heavy based ovenproof saucepan or oval roaster with lid.
Add bay leaves and peppercorns and sliced ginger.
Pour over ginger beer to nearly cover the meat.
Cover with lid and bake for 3 hours. Turn off the oven and leave gammon to cool in the liquid.
When cool enough to handle, remove the elasticised net.
Use a small sharp knife to peel away the skin, leaving the fat layer behind. Put the meat back into the cooking liquid and leave overnight or for a couple of hours to absorb more moisture. Slice horizontal lines into the fat layer.
Turn the oven up to 200°C.
Spread the Plum Glaze over the fat layer.
Bake and baste until the gammon turns a dark caramel brown, ± 15 minutes.
Serve warm or at room temperature, thinly sliced.
