Ginger Glazed Ham
1 x 5.5 kilograms mild-cure boneless gammon joint
6 litres dry ginger ale
350 grams chunky ginger preserve (or orange marmalade)
2 tablespoons hot English mustard
100 grams soft dark brown sugar
½ teaspoon ground cloves
Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid.
Bring to the boil, then lower the heat to keep the joint bubbling gently for 3½ hours.
Towards the end of cooking, preheat the oven to 220°C/gas mark 7/425ºF and start on the glaze.
Put the chunky ginger preserve (or marmalade) into a small bowl, and spoon in the hot English mustard. Add the soft, dark brown sugar, sprinkle in the ground cloves and stir to mix.
After the ham has had its 3½ hours (and check that it’s ready by inserting a meat thermometer – it should read 71°C/160ºF), gently lift it out of the pan – no mean feat – and place in a foil-lined roasting tin. 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 in the hot oven for 20 minutes.
Transfer to a carving board where it can be admired before being carved as thinly as possible; I try to get someone else to do this.
Additional information - for gluten free replace the English mustard with a gluten free mustard, such as Dijon.
MAKE AHEAD TIP:
About 6 hours before serving, cook the ham for 3 hours only, take the pan off the heat, remove the rind and return the ham to the hot liquid. Set aside in a cool place for about 3 hours. One hour before serving, preheat the oven to 220°C/gas mark 7/425ºF. Put the ham in a shallow, foil-lined roasting tin, cover with a tent of foil and place in the oven for 20 minutes. Then glaze and return to the oven for 20–30 minutes or until golden and burnished.
FREEZE AHEAD TIP:
Any leftover ham can be thinly sliced, wrapped in a double layer of foil, or put into a sealable bag, and kept in the freezer for up to 1 month.
See more at: Nigella / Recipes