← Back to Search Results braising
ginger-glazed-ham

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : This is enough to feed about 16, though I cook it for eight and then have enough for another few smaller meals.

Ingredients

  • 5.4kg/12lb joint (mild cure boneless) ham
  • 7 litres/7 quarts dry ginger ale
  • 350g/1 cup chunky ginger preserve
  • 2 tablespoons hot English mustard
  • 100g/ ½ cup soft dark brown sugar
  • ½ teaspoon ground cloves

Directions

Place the joint in a large pan over the hob add the dry ginger ale, top up with some water if the ham is not just about covered with liquid. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling gently for 4 and a half hours.

Towards the end of the 4 and a half hours, pre-heat the oven to 220C/425F and begin the glaze.

In a bowl, add the chunky ginger preserve. Stir in 2 tablespoons of hot English mustard. Add the soft, dark brown sugar and sprinkle in the ground cloves and stir to mix.

After it's had its 4 and a half hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the hot oven for 20 minutes.

Serve hot or cold.

Notes

NB If you cannot get hold of ginger preserve, you can use ordinary orange marmalade and add one teaspoon of dry, ground ginger.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

593kcal (30%)
38mg (4%)
1mg (2%)
0mcg RAE (0%)
1178mg
61mg
63g
35g
0g
39g
159mg (53%)
6152mg (256%)
6g (32%)
19g (29%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-provence-cookbook The Provence Cookbook
by Patricia Wells
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?