-1 whole, uncooked, boneless gammon around 2.5kg
-1 small, peeled onion, studded with cloves
-2 carrots peeled
-2 stalks of celery
-5 star anise
-150g peeled, sliced ginger
-500g root beer
-200g dark brown sugar
-40g ground ginger
-30g mustard powder
-20g ground cloves
-20g ground, mixed allspice
Add to a pan, gently simmer to a thick glaze.
Cover with cold water and gently simmer for around 45 minutes per kg, remove the pot from the heat and allow gammon to cool in the braising liquid. When cool enough to handle, place on a cooling rack and air dry for 10/15 minutes, remove the skin leaving a nice layer of fat.
Whilst the gammon is drying, make the spiced root beer glaze.
Score the gammon with a sharp knife, place the gammon on a wire rack on a baking tray into a pre heated over at 180 degrees. Cook for around 45 minutes, basting regularly with the spiced root beer glaze.
Remove from the oven and chill.
Order your Blackwells Farm House Gammon, here.