Nigella Ginger Ham

Nigella Ginger Ham

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 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:

  1. 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.
  2. Simmer the ham: Bring the mixture to a boil, then lower the heat and let it gently bubble for 3½ hours.
  3. Preheat the oven: While the ham is simmering, preheat the oven to 220°C (200°C Fan, Gas Mark 7).
  4. Make the glaze: In a small bowl, combine the chunky ginger preserve (or marmalade), hot English mustard, soft dark brown sugar, and ground cloves.
  5. 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).
  6. 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.
  7. Apply the glaze: Spread the ginger glaze over the ham evenly, then place it in the oven for 20 minutes.
  8. Slice and serve: Once out of the oven, transfer the ham to a carving board and slice it as thinly as possible. Enjoy!
Nigella Ginger Ham
Nigella Ginger Ham

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 Ginger Ham

Difficulty:BeginnerPrep time: 10 minutesCook time:3 hours 30 minutesRest time: minutesTotal time:3 hours 40 minutesServings:12 servingsCalories:350 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. Simmer the ham: Bring the mixture to a boil, then lower the heat and let it gently bubble for 3½ hours.
  3. Preheat the oven: While the ham is simmering, preheat the oven to 220°C (200°C Fan, Gas Mark 7).
  4. Make the glaze: In a small bowl, combine the chunky ginger preserve (or marmalade), hot English mustard, soft dark brown sugar, and ground cloves.
  5. 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).
  6. 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.
  7. Apply the glaze: Spread the ginger glaze over the ham evenly, then place it in the oven for 20 minutes.
  8. 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.
Keywords:Nigella Ginger Ham

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