Food Network
Home> Recipes> Pork>
Aromatic Spiced Ham Recipe

Aromatic Spiced Ham

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 13

Showing 1-10 of 13

Sort by:

Newest

  • on December 25, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 21, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 27, 2010

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 15, 2009

    Flag

    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!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2009

    Flag

    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?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 22, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 26, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 17, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.