- 1.2 kg gammon joint
- A thumb of ginger
- 2 bay leaves
- 2 tsp mixed spice
- 1 tbsp honey
- A 150g bag of kumquats
Remove the gammon from its packaging. Place in a lidded pot. Cover with water. Bring to the boil. Bubble for 5 mins. Drain and rinse the gammon and the pan.
Put the gammon back in the pan. Pour in 500?ml water. Peel and grate your ginger. Add it along with 1 bay leaf and 1?½ tsp mixed spice. Bring to the boil. Reduce to a simmer. Cover and cook for 1 hr.
Let everything cool, ideally overnight. Pour the spiced ginger water into a lidded container and save for later. Heat the oven to 220°C/Fan 200°C/Gas 7. Score the fat on the top of the gammon.
Set the gammon in a roasting dish. Cut out two pieces of foil to cover up the fleshy/cut sides of the gammon, leaving just the fat exposed.
Arrange the kumquats around the gammon. Tuck the last bay leaf in and dust over the remaining mixed spice. Pour in the ginger water to come just up to the top of the kumquats, but not cover them. Drizzle the honey over the gammon. Roast for 30 mins or till the fat has coloured and crisped up.
Baste the gammon with the ginger juices. Return to the oven for another 5-10 mins. Rest for 30 mins before carving.
Gloss the carved gammon with any remaining roasting juices. Serve with the roasted kumquats and your favourite sides.