Apricot & ginger ham

Apricot & ginger ham

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 3 hrs, 30 mins Plus optional soaking

Skill level

Moderately easy

Servings

Serves 15 - 20

Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices

Nutrition and extra info

Additional info

  • Freeze in slices
Nutrition info

Nutrition per serving (20)

kcalories
343
protein
33g
carbs
13g
fat
18g
saturates
6g
fibre
0g
sugar
13g
salt
4.3g

Ingredients

  • 4-5kg raw smoked ham on the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time)
  • 2l bottle ginger beer
  • 2 bay leaves
  • 6 whole allspice berries
  • 6 black peppercorns
  • 30-40 whole cloves
  • 1 tsp ground ginger
  • 340g jar apricot jam

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
  2. Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don’t worry – just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
  3. Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dracula1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a family meal and everyone loved it. The ham was so moist & tasty and the glaze really set everything again. We also got quite a few ham sandwiches out of it as well!

lillian1977's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous. I highly recommend.

jbmjbmm2010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to cook & even easier to eat. Will be doing this again.

christmasbinns's picture

We've made a different ham each year. This is the best so far. Absolutely yummy.

shegirlqueen's picture

This is such a good and easy ham..and the taste is sooooooooo good. I took a photo i was so happy with how it looked..

rachykay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely recipe for Christmassy ham! Easy to do just make sure you've got a big stock pot!

sutty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this along with other dishes for an Xmas get together of friends. It was really easy to do and everyone commented on how lovely it was. So much so that I have had a request to do another one ASAP to carry on eating over Xmas (tonights got wolfed off in no time so no leftovers I'm afraid).

Questions

Tips