Ginger Glazed Ham

Be sure to leave enough space in the fridge for a beautiful, roasted ham - cooked in ginger beer and glazed with a punchy, mustardy ginger preserve.

Barely tweaked from Nigella


  • 3-4kg (7-9 lbs) boneless gammon joint - you could go bigger but you may not have a pan large enough to fit it
  • 4 litres (8 1/2 pints) ginger beer or ginger ale
  • 350g (12oz) chunky ginger preserve
  • 2 tbsps hot english mustard
  • 100g (4oz) soft dark brown sugar
  • ½ teaspoon ground cloves


  1. Place the gammon in a large pan over the hob and pour the ginger ale or beer over it. You need the ham to be just about covered with liquid, so top it up with water if you need to.
  2. Bring to the boil, then lower the heat to keep the joint bubbling gently for 3½ hours. Keep an eye on it - you will need to top up the liquid periodically.
  3. Towards the end of cooking, preheat the oven to 220ºC/200ºC Fan/425ºF (gas mark 7).
  4. Put the chunky ginger preserve, mustard, sugar and ground cloves in a small bowl and mix well.
  5. After the ham has had its time (you can check that it's ready by inserting a meat thermometer - it should read 71ºC / 160ºF), gently lift it out of the pan and place it in a foil-lined roasting tin. Ignore at your peril, the advice to line it with foil - I speak from experience - the tin will be a swine to clean afterwards if you don't ...
  6. Now carefully cut away any string and the skin, leaving behind a thin layer of fat.
  7. Spread on the glaze and place in the hot oven for 20 minutes until browned and gorgeous. Slice thinly and enjoy.

Keywords: festive, family, leftovers