Tring Brewery - Beer Baked Gammon

INSTRUCTIONS

Heat the oven to 180C. Add the oil to a suitably sized casserole (must have a tight fitting lid) dish and heat on the hob until just smoking. Add the ham joint, which has been patted dry with kitchen towel, and brown on all sides. When complete, add the ale and deglaze the bottom of the casserole dish. Use the cloves to fasten the bay leaves to the onion and add this to the beer and ham. Place the lid on the casserole dish and place in the oven for 2 hours 30 minutes.

sDuring this time turn the ham over a couple of times so that it all has some time in contact with the beer. After 2 hours 30 minutes, remove the casserole dish from the oven and turn the oven up to 220C. Remove the ham from the casserole dish and place it on a shallow baking tray. Bake for a further 30 mins before removing and allowing to rest for 15 minutes. If you want to reduce the contents of the casserole dish over a high heat, it makes a wonderfully potent sauce.


		Beer Baked Gammon
		This method of cooking a ham produces wonderfully succulent meat. Great with crispy roast potatoes and a home made apple puree. Leftovers are delicious with pickles. Works with all ale types, but I prefer it with something darker such as a stout or porter.
		INGREDIENTS (serves 6-8) 2 kg gammon joint (unsmoked) 15 ml olive oil 500 ml ale 1 small onion 6 cloves 2 bay leaves		INSTRUCTIONS Heat the oven to 180C. Add the oil to a suitably sized casserole (must have a tight fitting lid) dish and heat on the hob until just smoking. Add the ham joint, which has been patted dry with kitchen towel, and brown on all sides. When complete, add the ale and deglaze the bottom of the casserole dish. Use the cloves to fasten the bay leaves to the onion and add this to the beer and ham. Place the lid on the casserole dish and place in the oven for 2 hours 30 minutes. sDuring this time turn the ham over a couple of times so that it all has some time in contact with the beer. After 2 hours 30 minutes, remove the casserole dish from the oven and turn the oven up to 220C. Remove the ham from the casserole dish and place it on a shallow baking tray. Bake for a further 30 mins before removing and allowing to rest for 15 minutes. If you want to reduce the contents of the casserole dish over a high heat, it makes a wonderfully potent sauce.