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Aromatic Spiced Ham Recipe

Aromatic Spiced Ham

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Average Rating:

Total Reviews: 13

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  • on December 25, 2011

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    This is the worst Ham I have ever made. I followed the recipe exactly and I ended up with a flavorless ham. Luckily my family is forgiving, but next Christmas we will go back to our old recipe.

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  • on December 21, 2010

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    LOVE IT!!! I have made this our traditional meat for Thanksgiving and Christmas...I have used a fully cooked ham and it is wonderful. even a smoked ham once....What's nice about this recipe is that once you put everything in the pot, you don't have to do anything for three hours. And then, just transfer the meat to the oven. I used a roaster in order to free up my oven for other foods. Fantastic and everyone loves it! My husband looks forward to it every year.

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  • on November 27, 2010

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    This is my first making any kind of ham, and when I asked the butcher for "gammon" he had no clue what I was talking about. Can I use a fully cooked ham for this recipe, or does it have to be fresh? Any help is greatly appreciated!!

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  • on December 20, 2009

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    I really do not like salty ham. Sometimes you dot not have some time to soak in water. This recipe is great for busy working mom who wants to do some decent home cooking for holiday. You cannot go wrong with this recipe.
    (My guests thought I ordered an expensive ham.

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  • on December 20, 2009

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    Most of us use the terms gammon and ham interchangeably and few of us are sufficiently sophisticated consumers to notice the difference when we eat either gammon or ham. In fact both ham and gammon are cut from the leg of a pig. The meat is the same but the preparation and treatment is different. Ham and gammon are both cured meats. This means that they are treated with salt, known as brining, and other substances before being eaten. Ham is meat that is cut from the carcass and then treated. Gammon is meat that is cut from the carcass after the brining treatment. Both gammons and hams might also be smoked. Traditionally, regional variants in the process and the ingredients used would bring different flavours to the cured meats. This explains the origin of distinctive varieties such as York ham, Bayonne ham and Prague ham. Air dried hams are also cured first but then usually eaten raw whereas brined hams are baked or boiled before serving.

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  • on December 15, 2009

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    For those of you out there that have made this, can you tell me a little more about the ham the recipe is calling for? I would love to make this for Christmas Dinner, but I am not sure what to purchase when it comes to the ham. Also, are you making it with a fresh uncooked ham or fully cooked?

    All help is appreciated asap!!!!

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  • on April 08, 2009

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    I watched the show for this and it looked good. The problem is that I'm not certain what a "Mild cured gammon" is. Is it a regular old store bought smoked(curedham? I know there is a very technical difference between gammon and ham, but for general purposes I don't think so.

    I'd like to make this for Easter, but don't really know what to buy for the ham.

    Any help? Please?

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  • on March 22, 2009

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    I made this recipe for Christmas 08 and my family loved it... I omitted the Fennel just cause I forgot... and also did not have the star annis.. but it still came out lovely...

    I am making it again today for mothers day... without the Fennel but extra fennel seed but this time I have the star annis and it smells lovely... I can't wait till it is done!

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  • on December 26, 2008

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    I made this ham for Christmas. Everyone raved about it. People who typically dont care for ham absolutely loved it. I used an 8lb ham perfect size. You will want leftovers of this ham. Delicious.

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  • on December 17, 2008

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    Is it possible to see the video of Nigella's show? I would like to see how she made this recipe. I want to try it but I'm not familiar with some of the ingredience and am a bit intimidated.

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