Photo: Ginger Glazed Ham Recipe
Ingredients
- 1 (12-pound) joint (mild cure boneless) ham
- 7 quarts dry ginger ale
- 1 cup chunky ginger preserves
- 2 tablespoons hot English mustard
- 1/2 cup soft dark brown sugar
- 1/2 teaspoon ground cloves
- Cook's Note: If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
Directions
Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
After 4 1/2 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 oven for 20 minutes.
Serve hot or cold.
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Read all 16 reviews
By shimmer63
Edmonton, AB
on December 19, 2011
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The first and only ham recipe I've ever made and even the couple that were self-professed ham-haters loved it! I couldn't get a fresh ham, so just cooked a small (3kg smoked picnic shoulder roast in 2 L ginger ale for about 2 hours before putting in the oven with the glaze. Even with 2 hours, it practiaclly fell apart when I lifted it out of the pot. But sooo good....
By Lourdes cooks
The poconos
on April 25, 2011
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Made this ham for Easter sunday to rave reviews!! It was oh,sooo good! The only changes I made were: I simmered the ham in the gingerale for the 20 min per pound it recommends for precooked hams, I used spicey brown mustard because thats what I had, and I only used 1/4 tsp of the ground ginger in the orange marmalade because we are not big ginger lovers. WOW, talk about moist and tender, tart and sweet, delicious!! Thanks Nigella!
By kath_659819
Massillon, OH
on April 22, 2011
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I have made this ham many times always to rave reviews. I do boil it in the ginger ale even though I use a boneless precooked tavern ham. The ginger ale makes it so moist and tender. Follow the recipe as written. You can't mess this one up!
Read all 16 reviews