Sticky Ginger Beer Gammon

• 2kg Food Lover’s smoked boneless gammon
• 1 onion, peeled and quartered
• 3 carrots, peeled and sliced
• 5ml (1 tsp) black peppercorns
• 3 cinnamon sticks
• 3 bay leaves
• 1 litre (4 cups) ginger beer
• 2 oranges, quartered

For The Glaze

• 45ml (3 tbsp) honey
• 1cm fresh ginger, sliced
• 50g light brown sugar
• 2.5ml (1/2 tsp) ground cinnamon
• Juice of 1 orange

For The Sweet Mustard Sauce

• 80ml (1/3 cup) wholegrain mustard
• 45ml (1/4 cup) Dijon mustard
• 15ml (1 Tbsp) sugar
• 30ml (2 Tbsp) white wine vinegar
• 250ml (1 cup) canola oil

• Preheat the oven to 180°C. Line a roasting tray with foil.
• Place the gammon in a roasting tray with the onion, carrots, peppercorns, cinnamon sticks and bay leaves. Add the ginger beer.
• Meanwhile, combine all the glaze ingredients in a saucepan on a low heat. Allow the mixture to simmer until it reaches a syrupy consistency.
• Remove the gammon from the oven. Carefully peel off the skin.
• Score the fat with a sharp knife. Brush the fat with half of the glaze and add the orange quarters.
• Continue baking uncovered for 45 minutes, brushing the remaining glaze over halfway through.

For The Mustard Sauce

• Combine the wholegrain mustard and the Dijon mustard in a medium bowl.
• Add the sugar and the vinegar.
• Gradually add the oil, whisking constantly.
• Adjust the flavours as necessary. The sauce should be neither overly sweet, nor overly acidic. Add a little water if the sauce gets too thick.
• Serve the gammon while hot with the mustard sauce.