Spicy Ginger Glazed Baked Ham
Baked ham is absolutely delicious served with champ but on very special occasions such as Christmas we want to go that extra mile. This recipe whilst sounding a lot of work, believe me, it’s dead easy and the flavour compliments turkey perfectly. Equally good served hot or cold. Recipe courtesy of Sian’s Plan
Prep time: 10 minutes
Cook time: 125 minutes
- 2 kg Ham (rump)
- 2 litre Ginger ale
- 1 Onion (Cut in half, left unpeeled)
- 2 Bay Leaves
- 8 Peppercorns
- 20 Whole Cloves
- 2 tblsp Mustard
- 2 tblsp Honey
- 0.5 tsp Cloves (ground)
- Set oven temperature to 325ºF - 160ºC - Gas Mark 3 - Moderate
- Soak ham overnight in cold water in a large pot to draw out salt. Before boiling, drain and discard water.
- Place ham in a large saucepan. Cover with ginger ale. Add water to cover the ham.
- Add to the pan, bay leaves, onion and peppercorns. Bring to boil and simmer for 1 hr and 30 minutes.
- Drain and remove the ham from the pot. Pre heat the oven to 300F/150C/Gas mark 2.
- Cut off the skin leaving a thin layer of fat. Using a sharp vegetable knife, criss cross the surface.
- Gently place a clove at each criss cross.
- Whisk all the rest of the ingredients together in a pan over low heat. Boil for a few minutes to reduce and thicken the syrup.
- Place the ham in a roasting tin, and brush or pour on the glaze.
- Cook for 25 - 30 minutes until golden brown and cooked.
- Baste 3 or 4 times during cooking.
- Remove from the oven and rest for 10 minutes before carving.
- Tip: Reduce the water in the saucepan to enhance the flavour by boiling for 10 - 20 minutes. Use for stock in Thai Curry Broth.