Spiced glazed ham recipe
A salty ham with a spicy Indian-style glaze and topped with almonds. Half the size of your joint if you're cooking for less people, but the leftovers from this keep well, wrapped tightly in the fridge.
Ingredients
- 5 kg unsmoked, presoaked gammon joint (ideally with bone in)
- 2 tsp ground black pepper
- 8 fat cloves garlic, peeled
- 30 g ginger, peeled
- 2 tsp cumin powder
- 1 bay leaf
- 2 tsp wine vinegar
- 1 onion, sliced
- 2 black cardamom pods (optional)
- 11 lbs unsmoked, presoaked gammon joint (ideally with bone in)
- 2 tsp ground black pepper
- 8 fat cloves garlic, peeled
- 1.1 oz ginger, peeled
- 2 tsp cumin powder
- 1 bay leaf
- 2 tsp wine vinegar
- 1 onion, sliced
- 2 black cardamom pods (optional)
- 11 lbs unsmoked, presoaked gammon joint (ideally with bone in)
- 2 tsp ground black pepper
- 8 fat cloves garlic, peeled
- 1.1 oz ginger, peeled
- 2 tsp cumin powder
- 1 bay leaf
- 2 tsp wine vinegar
- 1 onion, sliced
- 2 black cardamom pods (optional)
- 100 g jaggery or light muscovado
- 0.5 tsp cumin seeds, roasted and powdered
- 1.5 tsp garam masala
- 2 tsp ginger paste
- 2 small cloves garlic, crushed
- 4 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 0.25 tsp freshly ground black pepper
- 3.5 oz jaggery or light muscovado
- 0.5 tsp cumin seeds, roasted and powdered
- 1.5 tsp garam masala
- 2 tsp ginger paste
- 2 small cloves garlic, crushed
- 4 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 0.25 tsp freshly ground black pepper
- 3.5 oz jaggery or light muscovado
- 0.5 tsp cumin seeds, roasted and powdered
- 1.5 tsp garam masala
- 2 tsp ginger paste
- 2 small cloves garlic, crushed
- 4 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 0.25 tsp freshly ground black pepper
- 1 handful flaked almonds, toasted (optional)
- 1 handful flaked almonds, toasted (optional)
- 1 handful flaked almonds, toasted (optional)
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 230 mins
- Serves: 8
Step-by-step
- Blend together the garlic, ginger, vinegar and powdered spices until smooth.
- 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 the case of the given 5kg ham, that would be cooked 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.
- Meanwhile, stir together the ingredient for the glaze. It should be thick enough to hold its form but easily spreadable. If necessary, add a little extra Worcestershire sauce (a drop or two at a time) until you have a thickish paste.
- Lift out of the water and leave to cool for 15 minutes. Preheat the oven to 220C. Pslice 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 8-10m or so.
- Sprinkle over the almonds and serve.
Recipe by Anjum Anand and photography © Lisa Linder
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