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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By msbiojojo
on January 06, 2013
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Nigella's recipe is superb in our opinion. My husband is Welsh and is used to "gammon" ham...which is an irish cured ham. Once a year I purchase a traditional cured 10 lb irish ham joint from a US based irish importer. The ginger glaze is definitely worth spending the effort finding the ingredients for. Both can be found in supermarkets like Stop and Shop and Shaws. The key to the "deliciousness" of this ham is the boiling in ginger ale. I use my big sauce pot and put three two liter bottles of ginger ale and the ham and let it boil for 2-3 hours. Since it is already cured, I could boil it as little as I'd like. The glazing/baking stage is short and easy. The glaze easily sticks to the ham and really gives it a great flavor. We love it and look forward to the holidays just so we can enjoy this recipe. Nigella hit a homer with this one.
By Lourdes cooks
The poconos
on October 28, 2012
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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 ORANGE marmalade because we are not big ginger lovers. WOW, talk about moist and tender, tart and sweet, delicious!! Thanks Nigella!
By Rachel Parkes
on August 22, 2012
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Hi all, I've been doing some research for this recipe regarding this cooked vrs uncooked ham issue. What I have found is that people need to purchase a dry-cured ham (opposed to the standard wet-cured ham- which is the pre-cooked type. The other thing I founbd out is that once you recieve the ham you need to soak it for two days in cold water, with eight hourly water changes, to re-hydrate the ham and remove excess salt. You can then cook it as per this recipe. Hope this helps others as it took me a while to work this all out. Happy cooking and of course eating :
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