Name: Apricot & ginger ham
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 20
Cuisine: British
Ingredients: 4-5kg raw smoked ham on the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time); 2l bottle ginger beer; 2 bay leaves; 6 whole allspice berries; 6 black peppercorns; 30-40 whole cloves; 1 tsp ground ginger; 340g jar apricot jam

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Apricot & ginger ham

Apricot & ginger ham

Good Food team

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Serves 15 - 20

More effort

Prep: 10 mins

Cook: 3 hrs and 30 mins

Plus optional soaking

A star rating of 4.9 out of 5.12 ratingsRate

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Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices

Freezable (Freeze in slices)

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Ingredients

Nutrition

Units:

MetricUS

4-5kg raw smoked ham

on the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time)
2l bottle ginger

beer
2 bay leaves
6 whole allspice

berries
6 black peppercorns
30-40 whole cloves
1 tsp ground ginger
340g jar apricot jam

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Nutrition: per serving (20)

kcal343
fat18g
saturates6g
carbs13g
sugars13g
fibre0g
protein33g
salt4.3g

Method

step 1

If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
step 2

Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don’t worry – just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
step 3

Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.

Recipe from Good Food magazine, December 2012

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A star rating of 4.9 out of 5.12 ratings

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