https://www.lifestylefood.com.au/recipes/24955/spiced-glazed-ham

LifestyleFOOD.com.au

This exotic take on an old Christmas favourite is sure to be a hit with the family.

Ingredients

  • 5 kg unsmoked, presoaked gammon joint (ideally with bone in)

  • 2 tsp. ground black pepper

  • 8 fat cloves garlic, peeled

  • 30g ginger, peeled

  • 2 tsp. cumin powder

  • 1 Bay leaf

  • 2 tsp. wine vinegar

  • 1 onion, sliced

  • 2 black cardamom pods (optional)

  • Spiced Glaze

  • 100g jaggery or light muscovado sugar

  • 1/2 tsp. cumin seeds, roasted and powdered powder

  • 11/2 tsp. garam masala

  • 2 tsp. ginger paste

  • 2 small cloves garlic, crushed

  • 4 tsp. dijon mustard

  • 2-3 tsp. Worcestershire sauce or until you have a thickish paste

  • ¼ tsp. freshly ground black pepper

  • Handful of flaked almonds (optional), toasted

Method

  • 1.

    Blend together the garlic, ginger, vinegar and powdered spices until smooth.

  • 2.

    Place the gammon in a pot large enough to hold it comfortably. Add the spice blend, onion, bay leaf and black cardamom pods if using. Add enough water to cover the joint. Bring to a boil, cover and simmer gently for 20 minutes per 500g depending on your joint. In this case cook for 3 hours 20 minutes or until the internal temperature reaches 68C. Spoon off any scum that forms and top up with water as necessary.

  • 3.

    Meanwhile, stir together the ingredient for the glaze. It should be thick enough to hold its form but easily spreadable.

  • 4.

    Lift out of the water and leave to cool for 15 minutes. Preheat the oven to 220C. Slice the skin but not the fat off the joint using a sharp knife. Place in your roasting tin, add about ½” of the liquor in the bottom of the pan (you can use the rest in a curry, to cook rice in or in a soup). Brush the glaze over the top and place in the oven. Bake for 20-30 minutes or until beautiful and golden, basting every now and again with the pan juices and baste again with the glaze every 8-10 minutes or so.

  • 5.

    Sprinkle over the almonds and serve.

Nutritional information

Nutritional analysis per serving (56 servings)

  • Energy 187kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 25g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 2413mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Recipe by Anjum Anand - celebrity chef and author of cookbooks, available where all good books are sold.

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