Stem ginger & mustard glazed ham served on a plate with roasted clementine pieces, with a few slices cut

Stem ginger & mustard glazed ham

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(1 ratings)

Prep: 20 mins Cook: 4 hrs plus 10 mins cooling

Easy

Serves 10-12

Wow guests this Christmas with our showstopping glazed ham. The ginger is almost toffee-like, the meat stays juicy and the clementines add a pop of colour

Nutrition and extra info

  • cooked and sliced

Nutrition: Per serving (12)

  • kcal398
  • fat22g
  • saturates7g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein42g
  • salt5.5g
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Ingredients

  • 5kg boneless gammon joint (smoked or unsmoked depending on your preference)
  • 2l ginger beer
  • 1 onion, quartered
    Onion

    Onion

    un-yun

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

  • 2 clementines or satsumas, halved horizontally, plus a few to decorate the plate, if you like
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 20 cloves
    Cloves

    Clove

    klo-ve

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

  • 3 bay leaves, plus a few to decorate the plate, if you like
  • 2 tbsp English mustard
  • 4 tbsp ginger syrup, plus 3-4 balls stem ginger from the same jar, thinly sliced

Method

  1. Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.

  2. Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.

  3. Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.

  4. Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.

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Comments, questions and tips

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Mary G
29th Dec, 2018
5.05
Really lovely recipe which I am certain will become my go to recipe for cooking the Christmas ham. I am a self confessed ginger addict but everyone loved the chunks of ginger in the glaze. The ham was about half the weight of the one described but the recipe halved very well and the cooking times were easily adapted. The meat stayed beautifully moist and the juices made a wonderful addition to the turkey gravy.
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