Gammon in Ginger Ale with Honey & Mustard

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June and Bill

Bill Field, my step-Uncle, was a butcher and made fabulous food. Maybe it was because he knew what to do with the meat, having studied the anatomy of the animal. Whatever it was, he was great. He would conjure up various dishes, in super quick time, out of no-where.

Funny, unassuming and always smiling. His favourite quote was “Always Look on the Bright Side of Life” from ‘Monty Python’s Life of Brian’. Paula and I were bridesmaids on his and June’s wedding day. He looked at us in our peach dresses and said, “Do you two come with evaporated cream?”

This very quirky recipe reminds me of Bill. You would never think of putting these ingredients together, but for some reason, they work. Give it a go……. Any way, apart from medicine, roads and education, what did the Romans ever do for us…….? 😉

Emma and Bill
Gammon in Ginger Ale with Honey & Mustard

Serves 4
795g (1¾lb) unsmoked gammon joint * 1 bottle of ginger ale, full sugar, not diet * 1 tsp mustard seeds * 2tbsp honey * 1tsp mustard

Place the joint in a large pan over a hob and pour the bottle of dry ginger ale into it. Top with water if you need to, so that the gammon is covered with water. Add the mustard seeds. Bring to the boil, then lower the heat to keep the joint bubbling gently for 1 hour.

Take out of the pan and rest, covered in foil, for 10 minutes. Pre-heat the oven to 180°C/350°F/Gas 4. When the gammon is cool enough to handle, place the gammon joint in a roasting tin and baste with honey and mustard. Bake in the oven, uncovered, for 45 minutes, basting every 10-15 minutes.

Cut into slices. Serve up on warmed plates.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.