Baked Ham with a Ginger Beer and Mustard Glaze
Photography Josh Griggs.
It’s hard to resist a glossy baked ham, and this little beauty has a delicious spiced ginger and citrusy glaze — perfect for Christmas Day.
Serves: 20 - 25
INGREDIENTS
Ham
1 whole cooked champagne ham (about 7 kilograms)
Glaze
1 cup ginger beer
2 tablespoons orange zest
1 cup orange juice
1 cup muscovado sugar
1 tablespoon each apple cider vinegar, Dijon mustard and wholegrain mustard
2 whole star anise
2 teaspoons each ground coriander and ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
METHOD
Preheat the oven to 160°C fan bake.
GLAZE
Combine all the ingredients in a medium pot and bring to the boil, stirring to dissolve the sugar. Simmer for 15 minutes until reduced and syrupy. The glaze can be made one week ahead of using and stored in the fridge.
HAM
Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
Place the ham in a foil-lined baking dish and wrap the hock in foil. Pour in enough water to cover the base of the dish. This stops the glaze from burning on the base.
Using a pastry brush, dab the glaze thickly over the ham. Roast for 1¼ hours, basting every 20 minutes.
Turn the dish several times during cooking for even colouring of the ham.
Allow to cool for 15 minutes before carefully lifting onto a serving platter.
TO SERVE
Place your desired wrapping around the ham hock and secure with kitchen string. Serve the ham hot, warm or at room temperature.
COOK’S NOTE
A 7-kilogram ham will feed 20–25 people if it is the main protein with side dishes, or around 30–35 people if it's part of a larger meal with other mains and side dishes.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.