The Sticky Orange, Ginger & Spice Ham is a show-stopping festive centrepiece. Overnight soaking keeps it perfectly seasoned, while roasting with ginger beer and spices adds gentle sweetness. A sticky, flavour-packed glaze makes every cut irresistible, a true crowd-pleaser!
Ingredients:
- 1.5-2kg skin-on, boneless smoked gammon
- 1 orange, sliced
- 1 onion, sliced
- 10 black peppercorns
- 1 star anise
- 3 bay leaves
- 500ml ginger beer
- 1/2 cup brown sugar
- Cloves, for studding the gammon
Method:
- Soak the ham overnight in cold water to remove excess salt.
- Weigh the raw ham and calculate cook time at 30 minutes per 450g.
- Place the ham in a roasting tin with sliced ginger, onions, oranges, peppercorns, star anise, bay leaves, and ginger beer.
- Roast at 155°C for the calculated time.
- Once cooked, let the ham cool slightly, pour off the cooking liquid, and strain out the solids.
- Add the strained liquid to the Instant Pot or a saucepan with sugar and sauté until thick and bubbling.
- Remove the rind from the ham, leaving the fat layer. Score the fat in a diamond pattern and stud the points with cloves.
- Pour 2/3 of the glaze over the ham and return to the oven or air fryer for 20–30 minutes at 155°C, basting occasionally until golden.
- Rest the ham for 15 minutes tented in foil. Serve sliced with the reserved glaze for drizzling.