RECIPE: beer-drenched gammon

Fill the kitchen with hoppy, hammy smells this Christmas or anytime. This juicy gammon makes a great sandwich filler and impressive buffet centrepiece!

Serves 10-12


  • 1 gammon joint about 1.5kg
  • 6 bay leaves
  • 1 tsp whole peppercorns
  • 50g Muscovado sugar
  • 500ml premium ale (preferably a honey ale)
  • 35-40 whole cloves for studding
  • 2tsp English mustard powder

Cooking time

20 mins prep time, plus 4 hours marinating. Cooks in about 2 hours.

How to make it

  • Marinade the joint with half the bay leaves, all peppercorns, muscovado sugar and beer in a non-stick pan. Cover with cling film and leave chilled for 2 days, turning occasionally (at least 4 hours will do if you don't have time).
  • Heat gammon in the marinade on the stove.  Simmer for 10 minutes, turning. Discard cooking juices reserving 2tbsp. Return gammon to pan and cover with water. Add remaining bay leaves.
  • Cover pan and lower heat to gentle simmer. Cook for 25 minutes per 450g or until cooked through. When cooked, move gammon to a trivet in a roasting pan. Cool gammon.
  • Heat oven to 180°C (Gas Mark 4)(fan oven 160°C). Remove and discard skin, leaving a good layer of fat. Score the gammon into the fat and stud well with cloves. In a bowl, mix together the reserved marinade and mustard. Brush over the meat and cook until golden brown (20-25 minutes). Serve warm, hot or cold. 

Try this with a bottle of Robinson's Ginger Tom (ASDA, Sainsbury's and Tesco, £1.75)


There's a Beer For That is aiming to get people thinking differently about beer.Focussing on three core messages – quality, diversity and versatility - the campaign is driving awareness and understanding of the wide range of styles and flavours of beers available in the UK today.

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