New Year's Eve recipe for 10-12 people, takes only 20 mins; recipe has gammon joint, ginger beer, onion, clementine, clove, bay leaves, english mustard and ginger syrup.
Stem ginger & mustard glazed ham
Course: New Years Eve
Servings
10 - 12
servings
Prep time
20 mins
Ingredients
- Onion: 1 onion, quartered
- English Mustard: 2 tbsp English mustard
- Clove: 20 cloves
- Bay Leaves: 3 bay leaves, plus a few to decorate the plate, if you like
- Clementine: 2 clementines or satsumas, halved horizontally, plus a few to decorate the plate, if you like
- Ginger Syrup: 4 tbsp ginger syrup, plus 3-4 balls stem ginger from the same jar, thinly sliced
- Gammon Joint: 5kg boneless gammon joint (smoked or unsmoked depending on your preference)
- Ginger Beer: 2l ginger beer
Directions
- Put the gammon in a deepsaucepan(if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.
- Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.
- Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in aroasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
- Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold.Will keep in the fridge for five days.
