Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Slow-cooker sticky gingerbread-glazed ham recipe

27 ratings

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

Serves Serves 6-8
Takes 4 hrs 50 mins
324 calories / serving
Gluten-free
Dairy-free

Ingredients

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

Energy
1355kj
324kcal 16%
Fat
17g 25%
Saturates
7g 34%
Sugars
13g 15%
Salt
4.6g 76%

of the reference intake
Carbohydrate 13.5g Protein 28.1g Fibre 0.3g

Method

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.