Slow-cooker sticky gingerbread-glazed ham recipe
Serve up this gorgeous ham which is slow-cooked in ginger beer with spices before being topped with a gingerbread-inspired glaze and roasted until golden and sticky. See method
- 1.5-2kg unsmoked boneless gammon joint
- 5cm thumb-sized piece ginger, sliced
- 2 cinnamon sticks
- 5 whole cloves
- 1ltr ginger beer
- 1 onion, roughly chopped
For the topping
- 3 tbsp clear honey
- 80g, plus 1 tbsp demerara sugar
- 2 tsp ground ginger
- ½ medium orange, thinly sliced
- 12 whole cloves
Each serving contains
of the reference intake
- Place the gammon in a slow-cooker. Add the ginger, cinnamon, cloves, ginger beer and onion. Cover with a lid and cook for 3-4 hrs on high or 6-7 hours on low, turning halfway through, until the ham is cooked through. The longer you cook it, the more tender and pulled the ham will be.
- Preheat the oven to 220°C, fan 200°C, gas 7. Remove the netting from the ham, then slice off the skin with a sharp knife, leaving a thin layer of fat on top. Score a 1cm diamond pattern in the fat with the knife. Transfer to a large baking tray.
- Mix the honey, 80g demerara and ground ginger together until well combined. Spoon over the top of the ham, smoothing down the sides. If the sugar is too stiff, warm the mixture in a microwave for 20 secs. Secure the orange slices on the top of the ham by pushing the cloves through the orange flesh and into the ham.
- Bake for 15-20 mins until golden and sticky. As soon the ham comes out the oven, sprinkle over the 1 tbsp demerara. Leave to cool for at least 15 mins before slicing to serve – the longer you leave it to cool, the cleaner the slices will be. It will keep covered in the fridge for up to a week.
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.