BOXING DAY HAM

Try a sticky new twist!

PLUS Three delicious ways to make the most of leftovers

GINGER BEER SLOW-COOKED HAM

This moreish ham is slowly cooked in the oven, resulting in tender meat with a delicious, sticky ginger glaze.

Hands-on time 20min. Cooking time about 5hr. Serves 8

◆ 3kg (6½lb) boneless

unsmoked gammon joint ◆ 750ml (1¼ pint) ginger beer ◆ 5cm (2in) piece fresh root ginger, sliced, plus 1tbsp grated ◆ 1 onion, quartered ◆ 10 black peppercorns ◆ 6 cloves ◆ 2tbsp runny honey ◆ 2 balls stem ginger in syrup, finely chopped, plus 2tbsp of the syrup 1 Preheat oven to 160°C (140°C fan) mark 3. Put the ham into a deep roasting tin that fits the ham quite snugly. Reserve 75ml (3fl oz) of the ginger beer, then add the rest to the tin, along with the sliced ginger, onion, peppercorns and cloves. Cover tightly with a double layer of foil and bake in the oven for 4½hr, basting once or twice during cooking. 2 Remove gammon from the oven and pour away most of the liquid, leaving about 1tbsp. Increase oven temperature to 200°C (180°C fan) mark 6. For the glaze, heat the remaining ginger beer with the grated fresh ginger, honey, stem ginger and ginger syrup. Bring to the boil then bubble for 5-6min until reduced and syrupy. 3 Cut away most of the skin from the top of the gammon, leaving a thin layer of fat, then score the fat in a diamond pattern. Brush over half the glaze. Return to the oven, uncovered, for 20-30min, brushing with the remaining glaze halfway through, until golden and caramelised.

PER SERVING 535cals, 66g protein, 28g fat (9g saturates), 5g carbs (5g total sugars) 0g fibre