Aromatic Ginger & Lemongrass Glazed Gammon

This is a really great Christmas recipe; it can be served as a change from turkey or cooked for a Christmas Eve supper, then served cold on Boxing Day. The lemon and ginger gives not only the most wonderful flavour but fills the house with delicious, festive aromas whilst it is cooking.

Serves: 6-8

Preparation time: 20 mins

Cooking time: 2 hours 50 mins

Ingredients:

• 1 large gammon joint, approx 2kg
• 1 carrot
• 1 onion
• 1 large piece root ginger, approx. 50g
• 1 stalk of lemongrass
• 8 tbsps Bottlegreen Ginger and Lemongrass Cordial
• 50g Demerara sugar
• Approx 30 cloves
• 1 lemon
• Watercress, to garnish

Method:

1. Place the gammon in a large saucepan, cover with water. Peel and slice the carrot, onion and ginger add with the sliced lemongrass and 6 tbsps of cordial, bring to the boil, reduce the heat, cover and simmer for approx 2Ω hours, until the meat is tender, cool a little in the cooking liquid.
2. Pre-heat the oven to 220c, gas mark 7. Remove the gammon from the pan, place in a roasting tin, carefully remove the skin leaving a layer of fat, criss-cross in a diamond pattern with a sharp knife, press the cloves in at regular intervals. Cut the lemon into wedges and add to the tin.
3. Mix together the Demerara sugar and remaining cordial, spoon over the top. Cook in the oven for approx 20mins, basting at regular intervals until the glaze has caramelised.
4. Serve slices of the gammon with the aromatic glaze, roasted lemon wedges and a watercress salad.

Cooks tip: The left over cooking liquid makes a lovely stock for soup.