Ginger glazed ham
Ginger glazed ham
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Ingredients Tick boxes to send shopping list to email
Method
Ginger glazed ham
1)Place the joint in a large pan over the hob, or burner, and add 7 litres 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.
2)Towards the end of the 4 1/2 hours, preheat the oven to 210 degrees C/Gas Mark 7.
3) Now begin the glaze. In a bowl, add chunky ginger preserves and stir in 2 tablespoons of hot English mustard, add the soft, dark brown sugar then sprinkle in 1/2 a teaspoon of ground cloves.
4) 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 spread on the glaze with a spatula and place the tray with the ham into the oven for 20 minutes. Serve hot or cold.
Cook's Note: If you cannot get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
