TOTAL TIME: 5 hr
Prep: 10 min
Inactive Prep: --
Cook: 4 hr 50 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 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.
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      Directions

      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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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on December 26, 2011

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        It was very good, but I made one mistake I caution against. My guests were coming later than expected so after cooking on the stove, I turned off the burner, and left the ham in the ginger ale to keep it warm. That over cooked the ham and made it fall apart somewhat. No one cared, as we all like our meat well done. But obviously the ham continued to cook, so DON"T do that!. Take it out and just reheat as directed. the glaze is amazing! I also made a horseradish sauce as an accompaniment.

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      • on May 09, 2011

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        Quick and delicious, exactly what we have come to expect in a Nigella recipe. Our favourite Christmas ham recipe:-)

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