A glazed gammon off the braai will always be hit on any festive table. This one is wonderful – served hot or at room temperature.
1. Place the gammon, carrot, onion, bay leaves and cake flour in a large roasting bag and place in an ovenproof dish. Carefully add the ginger beer, close the bag and poke a few small holes in the top of the bag. Bake for about 2 hours in an oven at 180 ºC (or 30 minutes for every 500 g). Remove from the oven and allow to rest for 20 minutes. Remove the meat from the liquid.
2. Remove the skin from the gammon as soon as it is manageable – leave the fat! – and score the fat without cutting into the meat. Allow the gammon to cool completely, place it in a suitable container with about 2 cups of the cooking liquid and freeze.