OUR SHOWSTOPPER
Wow your family with our showstopping glazed ham. The ginger is almost toffee-like, the meat stays juicy, and the clementines add a pop of colour
Get the season started with a lusciously sweet and spicy glazed roast ham. Perfect for the big day itself, or a Boxing Day buffet
Stem ginger & mustard glazed ham
Q Serves 10-12 Q Prep 20 mins plus 10 mins cooling Q Cook 3 hrs 40 mins cooked and sliced
5kg boneless gammon joint (smoked
or unsmoked)
2 litres ginger beer
1 onion, quartered
2 clementines or satsumas, halved horizontally, plus extra to decorate (optional)
20 cloves
3 bay leaves, plus extra to
decorate (optional)
2 tbsp English mustard
3-4 balls stem ginger from a jar, thinly
sliced, plus 4 tbsp syrup from the jar
1 Put the gammon in a deep saucepan (if tied, leave it as is). Tip in the ginger beer, onions, clementine halves, 5 cloves and 3 bay leaves. Top up with enough water to just cover the gammon. Bring to a gentle simmer, cover and cook for 2 hrs, topping up with more water if needed.
2 Remove the ham from its cooking liquid using large tongs, and leave to cool on a
chopping board for 10 mins or until cool enough to handle.
3 Heat the oven to 200C/180C fan/gas 6. Carefully cut the rind off the gammon, leaving a thin layer of fat. Score a diamond pattern all over the fat, then transfer the gammon to a roasting tin. Mix the mustard and ginger syrup together, then brush about half over the gammon. Stuff the stem ginger slices into the crevices of the scored fat, and stud with the remaining cloves.
4 Bake for 20 mins, then brush with the remaining glaze. Bake for 1 hr more until bronzed. Cover with foil if the glaze starts to catch during cooking. If you like, roast some extra clementine slices while you glaze the gammon, and use these to decorate the plate alongside some extra bay leaves. Serve the gammon slices 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