Christmas ham with sticky ginger glaze

Christmas ham with sticky ginger glaze

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(2 ratings)

Prep: 5 hrs Including about 4.5 hrs total time in the oven

More effort

Serves 8 - 10
Forget the ham kettle or supersized pan - you can cook this luscious sticky ham in the oven, with equally tasty results

Nutrition and extra info

Nutrition: per serving for eight

  • kcal379
  • fat21g
  • saturates8g
  • carbs8g
  • sugars6g
  • fibre0g
  • protein40g
  • salt5.14g
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Ingredients

  • 1 uncooked ham (about 5kg/11lb), soaked according to the butcher's instructions
  • 1 large onion, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 cm piece fresh ginger, sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small bunch fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 5 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • sprigs of bay leaf, to garnish

For the glaze

  • 175g light muscovado sugar
  • 2½ cm piece fresh ginger, peeled and sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 kumquat, thickly sliced and any pips discarded, plus extra for garnish
    Kumquat

    Kumquat

    kum-kwot

    It looks like a small, oval orange, but the kumquat, which originates in Asia, is a member of…

  • 3 pieces preserved stem ginger in syrup, cut into small matchstick-size strips
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10-15 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

Method

  1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Weigh the ham and calculate the cooking time at 25 minutes per 500g. Scatter the onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep. Cover the whole ham and tin with two or three layers of foil (making a tent over the ham to allow the steam to circulate), sealing the foil around the edges of the tin. Bake for 1½ hours, then reduce the oven to fan 140C/conventional 160C/gas 3 for the remaining 2 hours 40 minutes of the cooking time. When the ham is cooked, remove it from the oven. Leave to rest for 30 minutes.

  2. Now make the glaze. Put the sugar and 100ml/3½⁄2fl oz water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 minutes. Add the kumquats and cook for a few more minutes, just until they soften. Scoop out and reserve the kumquats, discard the ginger and add the stem ginger strips. Bring to the boil, then turn down the heat and let the mixture bubble for 3-5 minutes until thick and reduced by just under half. Remove from the heat and set aside.

  3. Line a clean roasting tin with foil and oil it. Unwrap the ham and put it in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Using a sharp knife, score the fat into a diamond criss-cross pattern. Turn up the oven to fan 200C/conventional 220C/gas 7.

  4. Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast for another 20 minutes or until golden and sticky and kumquats start to colour. Serve garnished with halved kumquats and sprigs of bay leaves. If serving hot, allow to rest for 15-20 minutes before carving.

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Comments (1)

sjcraven's picture
5

This recipe is fantastic - the best Christmas ham recipe I have ever cooked.... Easy to follow - great results. Compliments every time!

Tip: buy your kumquats early - they keep for a while fresh in the fridge just fine. You can substitute quartered up clementines but it isn't quite the same :o)

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