Emily's Frankies' Ginger Ham and Green Bean Salad

Emily's Frankies' Ginger Ham and Green Bean Salad / Kate Martens (p)

Jackie Cameron
The recipe student Emily Schmidt selected includes the use of ginger beer and you’ll be surprised how easy it is to prepare her Frankie’s Ginger-Beer Poached Gammon. I know that as you look at the photograph (taken by the school’s new photographer, Kate Martens) and read up the recipe, you’ll be asking yourself why you save gammon for Christmas.
— Jackie Cameron

Emilys' Frankie’s Ginger Ham

Serves 6 - 8


  • 1 (2.2kg) Gammon Joint, deboned
  • 6 pieces (45gr) Preserved Ginger Pieces
  • 8 (500ml) Frankies' Fiery Ginger Beer


  • 30ml Treacle Sugar/ Soft Brown Sugar
  • 250ml Smooth Apricot Jam/ Honey
  • 50ml Port (optional)
  • 50ml Dijon Mustard
  • 10ml Fresh Ginger, grated
  • 15ml Preserved Ginger Syrup


  1. Boil the gammon in the Frankie’s Fiery Ginger Beer, for approximately 1 hour per kilogram.
  2. Pre–Heat the oven to 220°C.
  3. Drain and cut off the skin layer, leaving on a 1cm layer of fat on the gammon. Make diamond shape patterns in the fat and place the pieces of preserved ginger into the cuts in various places on the joint.
  4. Bring all the glaze ingredients to the boil and pour over the gammon.
  5. Place in the oven for about 20 minutes until golden brown and heat through.
  6. Best served straight away.

Green Bean Salad


  • 30ml Rio Largo Olive Oil
  • 1 (200gr) White Onion, thinly sliced
  • 2 cloves Fresh Garlic, finely chopped
  • 15ml Fresh Chives, snipped
  • 15ml  Freshly Squeezed Lemon Juice
  • 250gr Green Beans, blanched and refreshed
  • 125gr Feta Cheese, crumbled
  • 60ml Cashew Nuts, roasted


  1. In a frying pan, heat the olive oil, add the onions and garlic and fry until translucent.
  2. Add the chives and lemon juice.
  3. Remove from the heat and toss in the green beans, feta and cashew nuts.
  4. Season with ORYX flaked salt and black pepper.
  5. Serve on the side with the gammon.