Ginger and Honey-glazed Ham recipe
information
Preparation time: 1 hr Cooking time: 5 hr 45 min Cals per serving: 234 for 8, 174 for 10
ingredients
4.5 - 6.8 kg (10 - 15 lb) unsmoked gammon, on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5 cm (2 in) pieces
2 tbsp English mustard
5 cm (2 in) piece fresh root ginger, peeled and thinly sliced
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5 cm (2 in) pieces
2 tbsp English mustard
5 cm (2 in) piece fresh root ginger, peeled and thinly sliced
For the glaze
225 g (8 oz) dark brown sugar
2 tbsp runny honey
100 ml (3 1/2 fl oz) brandy or Madeira
2 tbsp runny honey
100 ml (3 1/2 fl oz) brandy or Madeira
For the chutney
4 mangoes , peeled, sliced and chopped into 5 cm (2 in) chunks
1 tsp mixed spice
4 cardamom pods, seeds removed and crushed
2 cinnamon sticks, roughly chopped
raisins 4 tbsp
1 tsp mixed spice
4 cardamom pods, seeds removed and crushed
2 cinnamon sticks, roughly chopped
raisins 4 tbsp
method
1. Put the gammon in a large pan.Add the shallots, cloves, bay leaves, celery and enough cold water to cover. Bring to the boil, cover and simmer gently for about 5 hours. Remove any scum with a slotted spoon. Lift the ham out of the pan, discard the vegetables and herbs and leave the ham to cool.
2. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Using a sharp knife, carefully cut away the ham's thick skin to leave an even layer of fat. Score a diamond pattern in the fat with a sharp knife. Put the ham into a roasting tin. Smother evenly with the mustard and tuck the ginger into the scored fat.
3. For the glaze, put the sugar, honey and brandy in a pan and heat until the sugar has dissolved. Brush the glaze evenly over the ham.
4. In a bowl, mix together the chutney ingredients, add any remaining glaze, then spoon around the ham.
5. Cook the ham for 30 to 40 minutes, basting every 10 minutes. Remove the ham from the roasting tin and put to one side. Stir the chutney and place under a grill for 5 minutes to allow the mango to caramelise. Serve the ham, carved in thin slices, with the chutney on the side.
2. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Using a sharp knife, carefully cut away the ham's thick skin to leave an even layer of fat. Score a diamond pattern in the fat with a sharp knife. Put the ham into a roasting tin. Smother evenly with the mustard and tuck the ginger into the scored fat.
3. For the glaze, put the sugar, honey and brandy in a pan and heat until the sugar has dissolved. Brush the glaze evenly over the ham.
4. In a bowl, mix together the chutney ingredients, add any remaining glaze, then spoon around the ham.
5. Cook the ham for 30 to 40 minutes, basting every 10 minutes. Remove the ham from the roasting tin and put to one side. Stir the chutney and place under a grill for 5 minutes to allow the mango to caramelise. Serve the ham, carved in thin slices, with the chutney on the side.
serving amount
serves: 8 - 10
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