Nigella Ginger Ham features a 5½ kg gammon joint cooked in 6 liters of ginger ale and glazed with ginger preserve, mustard, sugar, and cloves. Ready in 4 hours, serves 10-12.
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🧡 Why You’ll Love This Ginger Ham Recipe:
- Unique Flavor: This chutney combines the crispness of runner beans with aromatic spices for a distinctive taste.
- Versatile Use: Perfect as a condiment, side dish, or topping for meats and cheeses.
- Easy to Make: Simple ingredients and straightforward steps make it a breeze to prepare.
❓ What Is Nigella Ginger Ham?
Nigella Ginger Ham is a flavorful dish made by simmering a gammon joint in ginger ale, then glazing it with a mixture of ginger preserve, mustard, brown sugar, and cloves before roasting.
🥩 Nigella Ginger Ham Ingredients
- 1 x 5½ kilograms mild-cure boneless gammon joint
- 6 litres of dry ginger ale
- 350 grams of chunky ginger preserve (or orange marmalade)
- 2 tablespoons hot English mustard (from a jar)
- 100 grams of soft dark brown sugar
- ½ teaspoon ground cloves
🍖 How To Make Nigella Ginger Ham
- Place the ham joint in a large pan. Pour dry ginger ale over it and add enough water just to cover the ham.
- Bring the liquid to a boil. Reduce the heat and let the ham simmer gently for 3½ hours.
- About 15 minutes before the ham is done, preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.
- In a small bowl, mix chunky ginger preserve (or marmalade), hot English mustard, dark brown sugar, and ground cloves.
- After 3½ hours, check the ham’s temperature (it should be 71°C/160ºF). Lift the ham out of the pan, place it in a foil-lined roasting tin, and remove the skin, leaving a thin layer of fat. Apply the glaze.
- Roast the glazed ham in the oven for 20 minutes. Once done, transfer to a carving board, admire, and carve thinly.
💭 Recipe Tips
- Foil-Lined Roasting Tin: Use foil to make cleaning easier and prevent sticking.
- Monitor Glaze During Roasting: Keep an eye on the ham to avoid burning the glaze; it should be crispy, not charred.
- Rest Before Carving: Let the ham rest for a few minutes after roasting to make carving easier and juicier.
🍜 What To Serve With Ginger Ham?
Serve ginger ham with Potato Salad, Salt And Vinegar Potatoes, Butter Bean Mash,Cauliflower Cheese, Sausage Rolls, Cauliflower Soup, Mac And Cheese, Ratatouille and Pancetta And Peas Orzo.
🎚 How To Store Leftovers Ginger Ham?
- In the fridge: Store leftovers ginger ham in an airtight container for up to 5 days.
- In the freezer: Wrap leftovers ginger ham tightly in foil or plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Ginger Ham?
- In the oven: Reheat leftovers ginger ham for 5 minutes at 350°F.
- In the microwave: Heat leftovers ginger ham on medium for 2-3 minutes until warmed through.
- On the stove: Reheat leftovers ginger ham in a pan over medium heat for 3 minutes.
- In the air fryer: Heat leftovers ginger ham for 8-10 minutes at 350°F.
FAQ’S:
How Can I Make The Glaze Thicker?
Simmer the glaze mixture on the stove until it reduces and thickens. For faster thickening, mix cornstarch with water and stir into the glaze.
What Should I Do If The Ham Is Too Dry?
Serve the ham with extra glaze or gravy to add moisture. Avoid overcooking in the future.
How Do I Ensure The Glaze Becomes Crispy?
Apply the glaze generously and roast at 220°C/425°F for 20 minutes. For extra crispiness, broil for a few minutes at the end.
What If The Ham Is Too Salty?
Soak the ham in cold water for a few hours to reduce saltiness. Serve with a sweet or tangy side dish to balance the flavor.
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Nigella Ginger Ham Nutrition Fact
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0
- Cholesterol: 72mg
- Sodium: 540mg
- Total Carbohydrate: 9g
- Dietary Fiber: 0g
- Total Sugars: 5g
- Protein: 23g
- Iron: 2mg
- Potassium: 360mg
- Calcium: 18mg
Nigella Ginger Ham
Description
Nigella Ginger Ham features a 5½ kg gammon joint cooked in 6 liters of ginger ale and glazed with ginger preserve, mustard, sugar, and cloves. Ready in 4 hours, serves 10-12.
Ingredients
Instructions
- Place the ham joint in a large pan. Pour dry ginger ale over it and add enough water just to cover the ham.
- Bring the liquid to a boil. Reduce the heat and let the ham simmer gently for 3½ hours.
- About 15 minutes before the ham is done, preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.
- In a small bowl, mix chunky ginger preserve (or marmalade), hot English mustard, dark brown sugar, and ground cloves.
- After 3½ hours, check the ham’s temperature (it should be 71°C/160ºF). Lift the ham out of the pan, place it in a foil-lined roasting tin, and remove the skin, leaving a thin layer of fat. Apply the glaze.
- Roast the glazed ham in the oven for 20 minutes. Once done, transfer to a carving board, admire, and carve thinly.
Notes
- Foil-Lined Roasting Tin: Use foil to make cleaning easier and prevent sticking.
Monitor Glaze During Roasting: Keep an eye on the ham to avoid burning the glaze; it should be crispy, not charred.
Rest Before Carving: Let the ham rest for a few minutes after roasting to make carving easier and juicier.