Ginger Beer Baked Ham with Spiced Marmalade

Make some room for Prime Scottish Pork at your Christmas table with this beautiful baked ham recipe.

Ingredients

Cooking Method

Method:

1
Place the gammon in a large casserole pot, ensuring the lid fits comfortably. Add the onion, orange juice and orange carcasses, ginger slices, ginger beer and spices. Top up with boiling water if necessary until the gammon is just covered with liquid. Bring to the boil, skimming off any impurities that rise to the surface using a large spoon. Cover with the lid, reduce the heat to a gentle simmer and cook for 2 hours, turning the gammon halfway through. Alternatively, cook on low in a slow cooker for the same amount of time.
2
Preheat the oven to 200°C (180°C fan). After the gammon has cooked for 2 hours, leave it to cool slightly in the cooking liquid. Remove a couple of ladlefuls of the liquid and transfer to a saucepan. Reduce over a high heat until only 3 tablespoons of liquid remain, then add to a jug along with the remaining glaze ingredients. Mix well.
3
Place the gammon in a lined roasting tray and remove the skin, leaving a thin layer of fat. Pour 200ml of the cooking liquid into the tray, then pour over half of the glaze. Roast for 15 minutes, basting the ham with the juices from the tray. Pour over most of the remaining glaze, reserving approximately 1 tablespoon, and return to the oven for a further 15 minutes.
4
Remove the ham from the oven, baste again with the tray juices and brush over the remaining glaze. Cover loosely with foil and leave to rest for 20 minutes before carving into slices. Meanwhile, reduce the liquid left in the roasting tray until thick and syrupy, adding any resting juices from the ham.
5
Serve with festive sides of your choice
6
Assemble all the elements of your yorkshire puddings and let everyone help themselves to construct their own using any toppings of choice!

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