- Level: Easy
- Total: 5 hr
- Prep: 10 min
- Cook: 4 hr 50 min
- Yield: 8 servings
- Level: Easy
- Total: 5 hr
- Prep: 10 min
- Cook: 4 hr 50 min
- Yield: 8 servings
Ingredients
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.
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.
