3kg of gammon
2 litres of ginger beer
1 litre of water
300g preserved ginger
200g golden syrup
Place the gammon joint into a large pan and cover with ginger beer and water.
Cut the clementines in half and add to the pan with the pieces of preserved ginger.
Bring the pan up to the boil and simmer for 2-3 hours or until the core temperature is above 70°c
Carefully lift the joint out of the pan and place in an ovenproof dish.
Cut the string or net away and remove the skin, but not the fat.
Pour the golden syrup over the ham and place in a preheated oven 180°c for 20 minutes until caramelised.
If you find the gammon is not as caramelised as you would like it to be, use a blow torch to finish.
While the gammon is in the oven, boil the cooking liquid down to a syrup, then when the joint is out of the oven pour the syrup over the top and leave to cool.