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Cranberry and ginger glazed ham recipe

Cranberry and ginger glazed ham recipe

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Created by The Tesco Real Food team

This fruity, fiery and fragrant glazed ham recipe would make a lovely addition to Christmas dinner or Boxing Day feasts. There's no need to wait til the flurry of festive cooking either – prep ahead and freeze, all set for the holidays. See method

Ingredients

  • 2kg boneless gammon joint
  • 2ltrs ginger beer
  • 1 onion, quartered
  • 2 clementines, halved
  • 6 cloves
  • 2 bay leaves​
  • 200g cranberry, pear & ginger chutney (see recipe, below)
  • 1 tbsp English mustard
If you don't have any pears, try using apples

Each serving contains

  • Energy

    1525kj
    367kcal     18%

  • Fat

    24g 35%

  • Saturates

    6g 32%

  • Sugars

    8g 9%

  • Salt

    5g 83%

of the reference intake
Carbohydrate 9g Protein 27.3g Fibre 1.8g

Method

  1. Put the gammon in a lidded saucepan, pour over the ginger beer and add the onion, clementines, cloves and bay leaves. If needed, top up with just enough water to cover the gammon. Bring to a gentle simmer, then cover and cook over a low heat for 2½ hrs or until very tender, topping up with more water if needed.
  2. Meanwhile, blitz the chutney with the mustard in a food processor or with a stick blender to a smooth purée.
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Drain the gammon, reserving the clementine halves, but discarding the other flavourings. Leave to cool for 10 mins or until cool enough to handle, then carefully slice off the rind leaving a thin layer of fat about 5mm-1cm thick. Score a diamond pattern into the fat, then transfer to a roasting tin, along with the clementine halves.
  4. Brush half the chutney glaze all over the gammon, then bake for 20 mins. Brush again with the remaining glaze and roast for another 25 mins, covering with foil if it begins to darken too quickly. Leave to rest, covered loosely with foil, for 10-15 mins before serving warm or cold with the clementine halves squeezed over. Leftovers will keep in an airtight container in the fridge for up to 3 days.

Tip: The chutney glaze is made with our cranberry, pear and ginger chutney recipe, but you could use a readymade chutney, if you prefer.

Freezing and defrosting guidelines

To freeze, leave to cool completely, then freeze, uncovered, for 1 hr to firm up the glaze. Once less sticky, wrap tightly in clingfilm and foil, transfer to a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight; eat cold or reheat gently, covered with foil to prevent the meat drying out. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas ham recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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