RECIPE: Stem Ginger Glazed Ham – A Christmas show-stopper!
Stem Ginger Glazed Ham
A Christmas show-stopper and perfect buffet centerpiece.
SERVES: 4
PREP TIME: 5 minutes
COOKING TIME: 2 hours
Ingredients:
- 4 bulbs of Opies Stem Ginger in Syrup, finely chopped plus reserved syrup
- 1.8kg Smoked Gammon
- 1.5 litres Ginger Beer
Method:
- Preheat the oven to 160°C
- Place the gammon in an oven proof pan and cover with ginger beer ensuring the joint is covered (top the pan up with water if required). Bring the pan to the boil, cover and transfer to the oven for about 1 hour 40 minutes (20 minutes per 500g plus 20 minutes over). Remove the gammon and leave to cool in the pan until it is just warm. Increase the oven temperature to 220°C and line a small roasting tin with foil.
- Remove the skin from the gammon while still warm so you are left with only a thin layer of fat. Using a sharp knife, score the fat into a diamond criss-cross pattern.
- Mix the chopped stem ginger and 3 tbsp of the ginger syrup from the stem ginger jar in a small bowl. Spread over the top of the gammon and stuff the stem ginger slices into the crevices of the scored fat
- Put the gammon into the prepared tin and pull up the sides of the foil to cover the lean end of the gammon.
- Roast in the preheated oven for 15-20 minutes until golden brown and sticky. If serving hot, allow to rest for 15-20 minutes before carving.
Hints and tips:
The gammon can be cooked and glazed up to 3 days ahead to serve cold. To serve hot, the gammon can be cooked and skinned 3 days ahead then glazed and reheated in a hot oven to serve.
Recipe courtesy; www.bennettopie.com
To learn more about what’s happening, follow Cumbria Guide on our social media
Share It:
