Spiced Ginger Glazed Ham Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Steps:

• Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.
• Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.
• Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.
• Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.

Steps:

• Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
• Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
• In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
• After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
• Serve hot or cold.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 1/4 in.-deep cuts in a diamond pattern. , In a large saucepan stir together the remaining ingredients. Bring mixture to a boil and simmer until sugar is dissolved, 1-2 minutes. Reserve half the mixture, keep warm. Pour remaining half over the ham. Bake, uncovered, until a thermometer reads 140°, 2 to 2-1/2 hours. Baste occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Serve with remaining sauce mixture.

Steps:

• Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
• Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
• When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
• Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.

Steps:

• Preheat oven to 300 degrees. Place ham into a roasting pan.
• In a medium saucepan, combine wine, mustard, molasses, and cayenne pepper. Simmer for 5 minutes.
• Add the ginger ale and stir.
• Pour the glaze over the ham and bake for 1.5 hours. Increase heat to 325 degrees and bake for an additional hour. Basting every fifteen minutes.
• Brush with honey and bake an additional 30 minutes, basting every fifteen minutes, until ham is well glazed.
• Remove from oven and let stand for ten minutes. Slice and serve.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, place remaining ingredients in a food processor; process until blended. Remove ham from oven. Increase oven setting to 425°. Spread apricot mixture over ham., Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes longer. If desired, increase oven setting to broil; broil until golden brown, 2-4 minutes.

Steps:

• Score ham, insert cloves in squares and bake at 170C for 45 minutes basting with the glaze until crisp and golden brown.
• GLAZE:.
• Drain syrup from apricots, measure out 125ml and reserve remainder.
• Place apricot syrup, sugar, ginger and jam in a small pan and melt over a low heat, stirring.
• Make reserved apricot syrup up to 250ml, with water if necessary.
• Heat syrup, spices and vinegar in a large shallow saucepan.
• Add apricots, hollows down and gently simmer for 5 minutes.
• Remove from heat and cool apricots in syrup.
• Place a cherry in each half and arrange around ham.