Method1. Preheat the oven to 160°C / fan 140°C / gas 3.
2. Place the gammon in an oven-proof pan and pour over the ginger beer, ensuring the joint is covered (top the pan up with water if required). Bring the pan to the boil, cover and transfer to the oven for about 1 hour 40 minutes (20 minutes per 500g plus 20 minutes extra).
3. Remove from the oven and leave to cool in the pan until just warm. Increase the oven temperature to 220°C / fan 200°C / gas 6 and line a small roasting tin with foil.
4. Remove the skin from the gammon while still warm so only a thin layer of fat remains. Using a sharp knife, score the fat diagonally into a diamond criss-cross pattern.
5. Mix the chopped ginger and 3 tbsp of the reserved syrup in a small bowl. Spread over the top of the gammon then stuff the ginger slices into the crevices of the scored fat.
6. Place the gammon into the tin and pull up the sides of the foil to cover the lean end of the gammon.
7. Roast in the preheated oven for 15-20 minutes until golden brown and sticky. If serving hot, allow to rest for 15-20 minutes before carving.
TipThe gammon can be cooked and glazed up to 3 days ahead to serve cold. To serve hot, the gammon can be cooked and skinned 3 days ahead then glazed and reheated in a hot oven to serve.
• 4 balls of Opies Stem Ginger in Syrup, 2 balls finely chopped and 2 balls finely sliced, plus syrup reserved
• 1.8kg smoked gammon joint
• 1.5 litres ginger beer