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nigella's ham
on nigella express on monday she cooked a ham. It was boiled in 7 litres of ginger ale. It then had a glaze put on it that included ginger preserve. But that is all that I can remember about. Does anyone have the recipe for it?
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Here is Nigella's ginger recipe Ivy-Alice. Having tried coco cola and ginger ale ,I now cook my gammon in Sains Vintage Cider Med Dry. Smells and tastes wonderful!
1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves
Cook's Note: If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
Serve hot or cold.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 4 hours 50 minutes
Yield: 8 to 10 servings
1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves
Cook's Note: If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
Serve hot or cold.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 4 hours 50 minutes
Yield: 8 to 10 servings
Living as we do in the U.S., I don't have Nigella's, but here's ours:
2 1/2 tbsps Dijon mustard .
2 tbsps honey .
2 c ginger ale .
1 pinch cayenne pepper .
1 (3-4 lb) boneless ham, fully cooked .
1 c white wine .
2 tbsps molasses
Directions
Preheat oven to 300F degrees F.
Place ham on a rack in a roasting pan.
In a saucepan mix wine, mustard, molasses, & cayenne pepper.
Bring to simmering.
Simmer, uncovered for 6 mins.
Pour glaze over ham.
Bake 1 hr (I usually cover loosely with foil wrap, afraid of drying it out).
Increase oven temperature to 325F degrees F.
Bake 1 hr more (remove foil wrap covering), basting ham every 15 mins.
Brush ham with honey.
Bake 15 mins more.
Slice & serve.
(Fancy meeting you here, Cetti!... long time, Merry Christmas to you and yours)
2 1/2 tbsps Dijon mustard .
2 tbsps honey .
2 c ginger ale .
1 pinch cayenne pepper .
1 (3-4 lb) boneless ham, fully cooked .
1 c white wine .
2 tbsps molasses
Directions
Preheat oven to 300F degrees F.
Place ham on a rack in a roasting pan.
In a saucepan mix wine, mustard, molasses, & cayenne pepper.
Bring to simmering.
Simmer, uncovered for 6 mins.
Pour glaze over ham.
Bake 1 hr (I usually cover loosely with foil wrap, afraid of drying it out).
Increase oven temperature to 325F degrees F.
Bake 1 hr more (remove foil wrap covering), basting ham every 15 mins.
Brush ham with honey.
Bake 15 mins more.
Slice & serve.
(Fancy meeting you here, Cetti!... long time, Merry Christmas to you and yours)
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