Ginger, cranberry, sage and clementine glazed Ham
This is the perfect glazed ham for the festive period as it's not only seasonal but can be enjoyed hot or cold and makes the ultimate sandwich when paired with Brie and leftover bread sauce.
The Ham is cooked in ginger beer, which adds heaps of flavour but also counteracts the saltiness and keeps it super juicy.
- 1 boneless gammon ham joint, I used a smoked one and it was around 2kg.
- 1 litre of good quality ginger beer (Fentimans)
- 1 jar of ginger and orange preserve (St.Dalfour)
- Handful of fresh cranberries
- 1 carrot, peeled and top and tailed
- 1 stick celery, washed
- 1 leek, washed and cut in half
- 1 onion, peeled and cut in half
- A handful of fresh sage and rosemary, Keep some sage back for the last stage.
- 1 clementine, zested and juiced
- Place the ham in a pan and cover with cold water. Bring to the boil and discard the water. This will help draw some of the salt out of the ham.
- Keep the preserve, cranberries and a few sage leaves to the side. Put the ham back in the pan along with the rest of the ingredients . Bring to the boil, turn down to a simmer a pop the lid on. Simmer for around 40 minutes or until the ham is cooked.
- Leave the ham to cool in the liquor. This is the trick to keeping it super juicy. Remove the ham from the pan, strain the liquor.
- Place the cooking liquor back in the pan and boil and reduce down until you have a third left. This will concentrate the flavour and is the start of the glaze.
- Add the preserve and cranberries. Place the ham in an oven proof dish and pour the glaze mixture over the top.
- Place in a pre heated oven at 200C and baste every 10 minutes until it becomes sticky, caramelised and nicely glazed. This takes around 40 minutes.
- Remove the hand from the oven and add the remaining sage leaves along the with the zest and juice of a clementine over the ham. Give it a final baste before serving.