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Gammon:
Glaze:
Honey mustard sauce (makes 375 ml):
Gammon:
Place the gammon into a large pot. Cover with ginger beer and add cloves and star anise.
Cook for 2 – 3 hours over low heat until the meat is soft and tender.
Glaze:
Add the ginger beer, honey, star anise and cloves to a medium sized pot and cook until thick and syrupy.
Brush over gammon before serving.
Honey mustard sauce:
Add the sour cream, honey, wholegrain mustard, hot english mustard and salt to a small saucepan and stir over low heat until heated through.
Serve warm with the gammon.
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