Stem gin­ger & mus­tard glazed ham

SERVES 10-12 PREP 20 mins COOK 4 hrs EASY G cooked and sliced

BBC Good Food - - Cover Story -

3kg bone­less gam­mon joint (smoked or un­smoked de­pend­ing on your pref­er­ence)

2 litres gin­ger beer

1 onion, quar­tered

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

20 cloves

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 1 Put the gam­mon in a deep saucepan (if tied, leave it as it is). Pour over the gin­ger beer and add the onion, clemen­tine halves, 5 cloves and 3 bay leaves. Top up 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, then score the fat in a di­a­mond pat­tern (see right). Put the gam­mon in a roast­ing tin. Mix the mus­tard and gin­ger syrup, and paint about half over the ham. Stuff slices of stem gin­ger into the crevices of the scored fat and stud with the re­main­ing cloves.

4 Bake for 20 mins, then paint with the re­main­ing glaze and bake for an­other hour 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.

PER SERV­ING (12) 398 kcals • fat 22g • sat­u­rates 7g • carbs 8g • sug­ars 7g • fi­bre none • pro­tein 42g • salt 5.5g

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