Stem ginger and mustard glazed ham is a delicious dish typically made from a whole ham, often a gammon ham, that has been cooked and then glazed with a mixture of stem ginger and mustard.
The combination of the salty ham with the sweet and spicy glaze creates a harmonious blend of flavors that’s both savory and tangy, making it a popular choice for festive occasions, particularly during the holiday season. It can be served as the centerpiece of a special meal, such as Christmas or Easter dinner, or as a tasty addition to a buffet or sandwich platter.
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New Year’s Eve Special Stem ginger & mustard glazed ham recipes
Course: Special Days, dinnerCuisine: AmericanDifficulty: Easy10-12
servings25
minutes2
hours398
kcalStem ginger and mustard glazed ham is a delicious dish made with a ham that has been coated with a glaze made from stem ginger and mustard. Typically, a whole or half ham is used for this dish. It can be a cured and cooked ham, such as a smoked ham or a country ham. The ham is usually fully cooked, and this recipe involves baking or roasting it with the glaze.
Ingredients
5kg boneless gammon joint (smoked or unsmoked depending on your preference)
2l ginger beer
1 onion, quartered
2 clementines or satsumas, halved horizontally, plus a few to decorate the plate, if you like
20 cloves
3 bay leaves, plus a few to decorate the plate, if you like
2 tbsp English mustard
4 tbsp ginger syrup, plus 3-4 balls stem ginger from the same jar, thinly sliced
Directions
- Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves, and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil, and cook for 2 hrs, topping up with more water while cooking if you need to.
- Remove the ham from its cooking liquid using large tongs and leave it to cool for 10 minutes until cool enough to handle.
- Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
- Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.
Notes
- Select a ham that suits your preference, whether it’s smoked, bone-in, boneless, or a specific cut. Make sure it’s fully cooked and not overly salty, as the glaze will add saltiness.
- As the ham cooks, baste it with the pan juices or additional glaze to keep it moist and flavorful.