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NIgella express ginger glazed ham?

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I think she poached it in ginger ale for four hours on a very low heat. Took it out of the pan after 4 hours, cut off the rind and coated it in a ginger conserve and mustard mixture. She roasted in the oven , don't know how long for but half an hour springs to mind.

I wish I'd paid more attention :roll:

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not on the website unfortunately - I checked - all the other recipes are from last night though, and not in the book either - you are absolutely right! I stopped at the supermarket this evening and spent ages looking through it - how odd to feature it on your show and then not put it in your book :?:shock:


I have found the recipe on an american site this evening. I'll just have to do some converting


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.

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