This delicious Ginger Ham recipe by Nigella Lawson is a perfect blend of sweet and savory. The ham is simmered in ginger ale, then glazed with a rich ginger preserve and mustard mix, creating a crispy, caramelized crust. It’s a simple yet impressive dish that will add a unique twist to your holiday meals!
Ingredients Needed:
- 1 x 5½ kg mild-cure boneless gammon joint
- 6 litres dry ginger ale
- 350g chunky ginger preserve (or orange marmalade)
- 2 tbsp hot English mustard (from a jar)
- 100g soft dark brown sugar
- ½ tsp ground cloves
How To Cook Ginger Ham:
- Prepare the ham: Place the gammon joint in a large pan and pour in 6 litres of ginger ale. Add enough water to cover the ham.
- Simmer the ham: Bring the mixture to a boil, then lower the heat and let it gently bubble for 3½ hours.
- Preheat the oven: While the ham is simmering, preheat the oven to 220°C (200°C Fan, Gas Mark 7).
- Make the glaze: In a small bowl, combine the chunky ginger preserve (or marmalade), hot English mustard, soft dark brown sugar, and ground cloves.
- Check if ham is done: After 3½ hours, check the internal temperature of the ham using a meat thermometer. It should reach 71°C (160ºF).
- Prepare for roasting: Remove the ham from the pan, place it in a foil-lined roasting tin, and cut away the skin, leaving a thin layer of fat.
- Apply the glaze: Spread the ginger glaze over the ham evenly, then place it in the oven for 20 minutes.
- Slice and serve: Once out of the oven, transfer the ham to a carving board and slice it as thinly as possible. Enjoy!
Recipe Tips
- Use mild-cure gammon: Choose a mild-cure gammon joint to keep the ham from tasting too salty. No need to soak it before cooking.
- Keep it simmering: Make sure to simmer the ham slowly, not boil it, to avoid making the meat tough.
- Check with a thermometer: The ham is done when the inside reaches 71°C (160ºF). Use a thermometer to be sure.
- Apply plenty of glaze: Don’t hold back on the ginger glaze—it makes the ham taste even better. Cover it well for the best flavor.
- Let it rest: After taking the ham out of the oven, let it rest for a few minutes. This keeps the juices inside and makes carving easier.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Ginger Ham cool down to room temperature. After that, store it in an airtight container in the fridge. It will stay fresh for up to 4 days.
- Freeze: Cool leftover Ginger Ham fully before freezing. Wrap it well in foil or plastic, then put it in a freezer bag or container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheating: Place leftover Ginger Ham slices in an oven-safe dish, cover with foil, and warm in a preheated oven at 320°F for about 10 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 200g per slice of ham)
- Calories: 350 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 1200mg
- Potassium: 400mg
- Total Carbohydrate: 25g
- Dietary Fiber: 0g
- Sugars: 24g
- Protein: 30g
More Nigella Recipe:
- Nigella Venison Casserole
- Nigella Meatloaf Recipe
- Nigella Slow Cooker Lamb Shanks
- Nigella Chicken And Ham Pie
- Nigella Chicken And Chorizo Tray Bake
Nigella Ginger Ham
Description
Nigella Lawson’s Ginger Ham is made with mild-cure boneless gammon joint, dry ginger ale, chunky ginger preserve (or orange marmalade), hot English mustard, soft dark brown sugar, and ground cloves. This delicious Ginger Ham recipe creates a hearty dinner that takes about 3 hours and 40 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the ham: Place the gammon joint in a large pan and pour in 6 litres of ginger ale. Add enough water to cover the ham.
- Simmer the ham: Bring the mixture to a boil, then lower the heat and let it gently bubble for 3½ hours.
- Preheat the oven: While the ham is simmering, preheat the oven to 220°C (200°C Fan, Gas Mark 7).
- Make the glaze: In a small bowl, combine the chunky ginger preserve (or marmalade), hot English mustard, soft dark brown sugar, and ground cloves.
- Check if ham is done: After 3½ hours, check the internal temperature of the ham using a meat thermometer. It should reach 71°C (160ºF).
- Prepare for roasting: Remove the ham from the pan, place it in a foil-lined roasting tin, and cut away the skin, leaving a thin layer of fat.
- Apply the glaze: Spread the ginger glaze over the ham evenly, then place it in the oven for 20 minutes.
- Slice and serve: Once out of the oven, transfer the ham to a carving board and slice it as thinly as possible. Enjoy!
Notes
- Use mild-cure gammon: Choose a mild-cure gammon joint to keep the ham from tasting too salty. No need to soak it before cooking.
- Keep it simmering: Make sure to simmer the ham slowly, not boil it, to avoid making the meat tough.
- Check with a thermometer: The ham is done when the inside reaches 71°C (160ºF). Use a thermometer to be sure.
- Apply plenty of glaze: Don’t hold back on the ginger glaze,it makes the ham taste even better. Cover it well for the best flavor.
- Let it rest: After taking the ham out of the oven, let it rest for a few minutes. This keeps the juices inside and makes carving easier.
Nigella Ginger Ham