While turkey remains the festive fayre in many homes, hams are becoming more popular, either as a centerpiece for the Christmas period. For other recipes, visit www.qguild.co.uk
Christmas ham with sticky ginger glaze
Author: George Payne
Serves: 8-10
Ingredients
- 1 uncooked ham about 5kg, soaked according to butcher’s instructions
- 1 large onion, thickly sliced
- 5cm piece fresh ginger, sliced
- small bunch fresh thyme
- 5 cloves
- sprigs of bay, to garnish
- For the glaze
- 175g light muscovado sugar
- 2½cm piece ginger, peeled and sliced
- 10 kumquats, thickly sliced and pips discarded, plus extra for garnish
- 3 pieces preserved stem ginger in syrup, cut into matchsticks
- 1tsp ground ginger
- 10-15 cloves
Method
- Preheat oven to fan 180C/Gas 4.
- Calculate cooking time at 25 mins per 500g.
- Scatter onion, ginger, thyme and cloves over the base of a large, deep roasting tin.
- Put the soaked ham on top and add water to 3-5cm deep.
- Cover with two or three layers of foil, making a tent over the ham to allow the steam to circulate and sealing the foil around the edges of the tin.
- Bake for 1½ hours, then reduce heat to 160C/Gas 3 for the remaining 2 hours 40 mins cooking time.
- When cooked, leave to rest for 30 mins.
- To make the glaze, put the sugar and 100ml water in a medium pan.
- Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 mins.
- Add the kumquats and cook for a few more mins until they soften.
- Scoop out and reserve kumquats, discard the ginger and add the stem ginger strips.
- Bring to a boil, then turn down heat and let mixture bubble for 3-5 mins until thick and reduced by just under half.
- Remove from heat and set aside.
- Line a clean roasting tin with foil and oil it.
- Unwrap ham and put in the foil-lined tin.
- Cut off the skin, leaving a layer of fat all over.
- Score the fat into a diamond pattern.
- Turn up oven to 220C/Gas 7.
- Rub the ground ginger over the ham, then brush over all but a couple of spoonfuls of the glaze, distributing the stem ginger strips.
- Scatter over the kumquat slices, studding cloves through some to secure.
- Drizzle over remaining glaze.
- Roast for another 20 mins.
- Serve garnished with halved kumquats and sprigs of bay.
