Jerked Gammon Cooked in Ginger Ale is a traditional Jamaican recipe for a classic Christmas gammon flavoured with jerk seasoning and cooked in ginger ale. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jerked Gammon Cooked in Ginger Ale.
This is a classic recipe for a ginger-spiced gammon that’s typically served early on a Christmas afternoon and which is traditionally served accompanied by rice and peas. This is a really simple and quick way of cooking your Christmas gammon/ham that is packed with flavour.
Ingredients:
1.4-1.8kg (about 3 lb) Unsmoked Gammon Joint (minimum weight 1.4kg)
2.5l (6 cups) Ginger Ale
3 balls stem ginger, from a jar, finely chopped
3 tbsp syrup from the stem ginger jar
1 tbsp Jerk Seasoning
Method:
Pre-heat the oven to 150°C (130°C Fan/300°F/Gas Mark 2).
Sit the gammon in a deep casserole dish the pour over the ginger ale to cover. Cook in the oven, with the lid on, for 2 hours.
Carefully remove the gammon and discard the ginger ale. Turn up the oven to 190°C (170°C Fan/375°F/Gas Mark 5).
Mix together the ginger, syrup and jerk seasoning. Remove any skin from the meat then brush the syrup mixture on to the remaining fat.
Place the gammon on a rack set in a roasting tin. Return the meat to the oven and cook for 15-20 minutes, until the glaze is caramelised.
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