Ham With Ginger Crust Recipes

HAM WITH GINGER CRUST

Ham With Ginger Crust image

This can be made in advance ! If you cannot get the right marmalade then just try lime alone and increase the glace ginger or add some powdered ginger to your own taste.

Provided by katew

Categories Ham

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 -7 kg ham, on the bone
1 cup ginger and lime marmalade
1 cup brown sugar
2 teaspoons nutmeg
100 g pecan nuts, chopped
1/2 cup glace ginger, chopped

Steps:

Remove rind from ham.
Preheat oven to 180 C.
Use a sharp knife to score diamond pattern in the rind around shank.
Place ham in deep baking dish.
Spread marmalade over surface.
Combine sugar, nutmeg, pecans and ginger.
Spread this mixture over marmalade pressing it down by hand.
Bake 45 minutes till golden brown.

SPICED GINGER-GLAZED HAM

Spiced ginger-glazed ham image

Treat guests over for Christmas to a Boxing Day ham. You don't need a long shopping list - this easy, sweetly spiced version uses just five ingredients

Provided by Anna Glover

Categories Dinner, Main course

Time 3h40m

Number Of Ingredients 5

Ingredients

2kg unsmoked boneless gammon joint
2 ½l ginger ale (not sugar-free)
2 tsp allspice berries , plus 1 tsp, crushed
300g light brown soft sugar
3 tbsp finely grated ginger

Steps:

Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.

Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.3 milligram of sodium

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