Gingerbread spice glazed ham with cherry relish recipe

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  • Serves up to 30 as part of a buffet (+ leftovers)
  • 20 mins to prepare and 1 hr 15 mins to cook, 15 mins to cool
  • 364 calories / serving
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Gingerbread spice glazed ham with cherry relish

Preheat the oven to Gas Mark 4, 180°C, fan160°C.

With a sharp knife, cut in a straight line through skin round the ham shank, 7cm (3in) from end. Carefully insert your thumb under the cut edge facing away from shank to make an air pocket between skin and fat. Start to pull skin away from fat towards the large end of ham, away from the shank. Run one hand under skin and pull it away with the other hand so it comes off in one piece. Lightly score the fat into a diamond pattern. Do not cut through to the meat, or the fat will fall off during cooking.

Combine all remaining ingredients except cloves, and mix until smooth. Place a clove in centre of each diamond, then spread half the glaze over ham, avoiding the shank. Place ham on a rack in a large roasting tin and pour 500ml (17fl oz) water into the tin. Lightly cover the ham with foil, securing the foil to edges of the tin. Cook for 50 minutes, then take out of the oven and increase oven temperature to Gas Mark 6½, 210°C, fan190°C.

Remove foil, brush over the remaining glaze without knocking off the cloves and return to oven uncovered. Cook for a further 25 minutes or until the surface of the ham is caramelised ant the meat is cooked through. Remove from the oven and set aside to rest for at least 15 minutes before carving. While the ham is cooking, make the cherry relish. Place all the ingredients in a pan and stir over a high heat until the sugar has dissolved.

Allow to come just to the boil, then reduce the heat and simmer for 40-45 minutes, or until most of the liquid has been absorbed. The small amount of the relish left will thicken on cooling, making it more like a glaze. Serve it warm, or at room temperature, to accompany the ham.

Inspired by her travels across the snow-cloaked regions of Europe, Jane Lawson's Snowflakes And Schnapps is a collection of hearty seasonal recipes and dinner-party treats. Published by Murdoch Books.

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

  • Ingredients

  • For the ham

  • 7kg (15lb) smoked leg of ham, cooked
  • 125g (4oz) soft brown sugar
  • 4tbsp golden syrup
  • 1tbsp sweet Bavarian or German mustard
  • 2tbsp freshly squeezed orange juice, strained
  • 1½tsp ground ginger
  • ½tsp ground cinnamon
  • ¼tsp ground nutmeg
  • ¼tsp ground allspice
  • whole cloves, for decorating
  • 625g (1¼lb) cherries
  • 1½tbsp soft brown sugar
  • 1tbsp yellow or brown mustard seeds
  • 1 garlic clove, finely chopped
  • ½ small red onion, finely chopped
  • ½tsp ground cinnamon
  • 2½tbsp cider vinegar
  • ½tsp chopped orange zest
  • 2tbsp freshly squeezed orange juice, strained
  • Energy 1525kj 364kcal 18%
  • Fat 18g 25%
  • Saturates 6g 30%
  • Sugars 10g 11%
  • Salt 5.3g 88%

of the reference intake
Carbohydrate 9.9g Protein 41.2g Fibre 0.3g


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