Preparation time: 20 minutes
Cooking time: 3-4 hours
Serves: 10-12 as part of a main
3.2 kg British free-range bone-in half green gammon,
1.5 litres of chicken stock
1.5 litres of golden ale
3 bay leaves
3 tbsp pink peppercorns
For the glaze
Grated zest 1 lemon
1 tsp grated ginger
Place the gammon into a saucepan big enough to be submerged, add in the chicken stock, golden ale, bay leaves and pink peppercorns. If the stock doesn’t fully cover the gammon top up with some water. Bring to a simmer a cook for 3 hours.
Drain the ham and wait for it to cool down to room temperature before chilling overnight. If serving the same day, you can roast straight away.
Preheat the oven o 220ºC/200ºC/gas mark 7.
Mix the lemon zest and chilli jam together.
Remove the top layer skin of the ham, leaving a fat layer behind. Spread the glaze over the top evenly. On a large roasting tray cook for 40 minutes, basting occasionally. Turn the ham if it's burning in places. Cook until the glaze has crisped up and caramelised.