Spiced Ginger Ale and Molasses Ham

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10 serving

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Prep time: 20 mins

Cook time: 1 hr 30 mins

Serves: 10

Sweet, earthy and sticky, Spiced Ginger Ale and Molasses Ham is a classic in Caribbean households at Christmas. In this recipe, food writer, chef and champion of Caribbean food culture Keshia Sakarah has made a poaching liquid of ginger ale, spices and fresh aromatics to infuse the meat with flavour. As for leftovers, they’re almost the point! Slices can be used to make sandwiches – in Barbados they’re called ‘cutters’, whereas Trinidad calls them ‘ham and hops’, and they’re served with ‘chow chow’, an evolution of piccalilli. For something more decadent, add diced ham into a velvety mac and cheese.

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Ingredients Method

Ingredients

2 kg smoked or unsmoked gammon
2 litre ginger ale
50ml apple cider vinegar
1 tsp black peppercorns
5 cloves, plus extra for studding
5 bay leaves
4 thyme sprigs, plus extra to garnish
3 star anise
1 tbsp sea salt
½ scotch bonnet chilli
1 cinnamon stick
10g ginger, sliced
3 orange strip zests, zested
1 salad onion, roughly chopped
1½ tsp mixed spice
2 tbsp dijon mustard
4 tbsp molasses or black treacle
2 tbsp demerara sugar
2 tbsp spiced rum (optional)

Method

Step 1

Place the gammon in a deep pan, keeping it in its string mesh. Add the ginger ale and vinegar, followed by the rest of the aromatics, from the peppercorns through to the salad onion. Place over a high heat and bring to the boil.

Step 2

Once the liquid is boiling and frothy, reduce the heat to medium-low, cover and simmer for 45-50 mins (keep an eye on it in case the liquid evaporates faster than expected). Turn off the heat; leave the ham to cool in the poaching liquid.

Step 3

Meanwhile, prepare the glaze. Add the mixed spice, mustard, molasses, sugar and rum (if using) to a bowl. Stir until evenly combined; set aside.

Step 4

Once the ham is cool enough to handle, remove from the pot and place in an ovenproof dish; reserve the poaching liquid for later. Preheat the oven to 190°C/170°C fan/gas 5.

Step 5

Remove the string mesh from the ham, then use a sharp knife to carefully help peel the skin off without cutting too deeply into the fat. Next, score the fat in a crisscross pattern, cutting no deeper than ½cm. Stud the ham with the extra cloves, pressing them into the fat where the scored lines intersect

Step 6

Spoon over half the glaze, covering the entire surface, then pour a little of the poaching liquid into the bottom of the dish, until the base is covered.

Step 7

Bake for 15-20 mins, then remove the ham from the oven and spoon over the remaining glaze. Return to the oven for 15-20 mins more, or until the glaze has caramelised the fat on top. Cool before slicing. Keep in the fridge, sliced, for 3-5 days, or freeze for up to 3 months.