A delicious variation on the classic gammon recipe, made with ginger beer and thyme.
Put the gammon joint in a pan. Pour over the ginger beer and add the carrot, onion, celery sticks, black peppercorns and half a small handful of fresh thyme sprigs. Add water to cover if necessary. Bring to the boil, then turn down the heat and simmer for 1 hour. Drain and discard the stock and veg. Leave to cool.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Once the joint is cool, use a small, sharp knife to remove the skin, leaving a 1cm (1⁄2cm) thick layer of fat all over the top of the gammon.
Finely chop a piece of stem ginger from a jar and mix together with the wholegrain mustard and stem ginger syrup. Spread over the top of the gammon in an even layer. Mix the breadcrumbs with the rest of the thyme leaves and season. Press over the mustard layer. Drizzle with olive oil.
Put the gammon on a rack in a roasting tin lined with foil. Cover the face with foil to keep moist, but leave the breadcrumbs exposed. Bake for 30-35 minutes until cooked through. Remove from the oven and rest for 10 minutes.
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