Ginger and rum-glazed ham with jewelled roast carrots

Name: Ginger and rum-glazed ham with jewelled roast carrots | Asda Good Living
Total time: 2 h 45 min
Yield: 10
Cuisine: British
Ingredients: 2.7kg joint Butcher’s Selection Unsmoked Gammon; 2 x 1.5L bottles Old Jamaica Ginger Beer; 2 red onions, quartered; 2 bay leaves; 2 sticks celery, chopped; 1 carrot, chopped; 6 balls stem ginger, finely chopped, plus 3tbsp syrup from the jar; 1tsp ground ginger; 3tbsp Seville orange marmalade; 1tbsp English mustard; 2tbsp golden rum; 2 x 300g packs Grower’s Selection British Chantenay Carrots; 1tbsp rapeseed oil; 2tbsp thyme leaves; 2tbsp stem ginger syrup from the jar; 1tbsp tahini; 80g pomegranate seeds; ½ x 25g pack flat-leaf parsley, chopped

Simmering the ham in ginger beer infuses it with sweet flavour and a touch of warming spice

By Asda Good Living,3rd December 2019

Cook: 2 Hours 45 Mins

Serves: 10

Price: £2.09 per serving

Nutritional Information

Each 251g serving contains

Energy
1102kj
264kcal

13%

Fat
6.0g

Med
9%

Saturates
1.8g

Med
9%

Sugars
18.1g

High
20%

Salt
4.34g

High
72%

of your reference intake.
Typical energy values per 100g:
439kj/105kcal

Ingredients

For the carrots

2 x 300g packs Grower’s Selection British Chantenay Carrots

1tbsp rapeseed oil

2tbsp thyme leaves

2tbsp stem ginger syrup from the jar

1tbsp tahini

80g pomegranate seeds

½ x 25g pack flat-leaf parsley, chopped

For the ham

2.7kg joint Butcher’s Selection Unsmoked Gammon

2 x 1.5L bottles Old Jamaica Ginger Beer

2 red onions, quartered

2 bay leaves

2 sticks celery, chopped

1 carrot, chopped

6 balls stem ginger, finely chopped, plus 3tbsp syrup from the jar

1tsp ground ginger

3tbsp Seville orange marmalade

1tbsp English mustard

2tbsp golden rum

Method

Put all the ingredients for the ham in a very large pan. Simmer for 2 hrs, topping up water as needed to keep the gammon covered.

Preheat the oven to 220C/200C Fan/Gas 7.

Put all the ingredients for the glaze in a pan. Heat for 5 mins on a medium setting.

Boil the carrots for 8 mins; drain. Toss in the oil, thyme and ginger syrup. Roast for 20-25 mins until golden.

Remove the onions and ham from the pan; put on a foil-lined baking tray. Cut off the skin, score a diamond pattern in the fat, brush with glaze; garnish with an extra bay leaf (optional). Roast for 25 mins; baste occasionally. Rest for 10 mins.

Toss the carrots with the tahini. Sprinkle over the pomegranate seeds and parsley. Serve with the ham.