SMOKED GAMMON WITH A PLUM & GINGER GLAZE

SERVES 6 TO 8

PREP + COOK TIME: 3 hours, plus overnight chilling

• 1 x 2kg deboned gammon

FOR THE COOKING LIQUID

• 1L ginger beer

• 2 sticks cinnamon

• 2 star anise

• 1 tbsp black peppercorns

FOR THE GLAZE

• 1 cup plum or plum & strawberry jam

• 1 tbsp fresh ginger, minced

• ½ tsp English mustard powder

• ½ tsp dried chili flakes

• 4 plums, halved; pips removed

• fresh bay leaves

• sea salt and black pepper

1. Place the gammon in a deep pot, pour over the ginger beer, add spices and top up with enough water to cover the gammon completely. Bring to a boil, then simmer gently for 20 minutes per 450g, plus an extra 20 minutes at the end of cooking time. Allow the gammon to cool in the liquid.

2. Remove the gammon from the liquid; drain well. Refrigerate overnight. Remove from fridge and remove the netting, then peel the entire skin off the gammon, leaving the fat layer exposed. If you like, you can score the fat in a diamond pattern using a small sharp knife.

3. Preheat the oven to 210ºC.

4. Add the jam, ginger, mustard powder and chilli flakes to a small pot, add 2-3 tbsp water and gently heat, stirring until the mixture is smooth and gleaming.

5. Transfer the gammon to a roasting tray, brush the jam mixture all over the scored fat, and arrange the plums and bay leaves around the gammon. Roast for 20-30 minutes, basting with extra jam mixture until the fat is golden and bubbling.

6. Remove from oven; allow to cool.

7. To serve: Top the gammon with roasted plums and bay leaves and serve sliced, with a bowl of prepared English mustard on the side.