Ginger Beer Ham

Honey and mustard glazed ham cooked in ginger beer.
Course Main Course


  • 1.5 kg Gammon joint
  • 2 ltr bottle of ginger beer or ginger ale
  • 2 Bay leaves
  • 1 tsp black pepper corns


  • 4 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 2 tbsp apricot jam


For the gammon

  • Place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
  • Return the gammon to the pan, then pour in enough ginger beer to cover the gammon, top up with cold water to cover the gammon completely if needed.
  • Put two the bay leaves and the black peppercorns in. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for 1.5 hours, adding more hot water to the pan as necessary.
  • Preheat the oven to 180C
  • Take the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife.

For the glaze

  • Mix together the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
  • Roast the gammon in the oven for 30-40 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
  • Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold.
Keyword ginger beer, ham, honey