Gingerbeer gammon with sriracha-honey glaze

Ingredients:

• 8 cups (2L) gingerbeer
• 5cm knob fresh ginger, sliced
• 1 onion, quartered
• 3 cloves garlic, sliced
• 2 stalks celery, sliced
• 6 peppercorns
• 1 (about 1.5kg) uncooked smoked gammon
• ⅓ cup (80ml) sriracha
• ¼ cup (60ml) honey
• 1 Tbsp (15ml) olive oil

Method

1. Place gingerbeer, ginger, onion, garlic, celery, peppercorns and gammon in a large pot. Cover with water or weak chicken stock.
2. Bring to the boil, cover and simmer for 60-75 minutes.
3. Remove pot from heat and wrap tightly in newspaper and a blanket, covering completely.
4. Allow gammon to cool in cooking liquid overnight.
5. Preheat oven to 200°C.
6. Peel skin off gammon and score the fat in a diamond pattern.
7. Mix sriracha, honey and olive oil in a bowl.
8. Place gammon in a roasting pan, season and brush well with glaze.
9. Roast for 10 minutes to brown. (Grill for extra browning, if you like.)
10. Serve.

Browse more recipes here.