Preheat oven to 220°C
Takes 40 to 60 minutes
From The Ginger Pig larder, made by hand at our Loughton shop, a Ginger Pig Glaze for the ultimate Christmas Ham.
We may be butchers but we are huge fans of a warm & fuzzy tradition like glazing our own hams with the family. This year we’ve made it easy for you by preparing jars & jars of the Ginger Pig’s own ham glaze so you can practice this ritual at home. It comes with a handy step-by-step glazing guide so you don’t have to worry about getting it wrong, but just in case it goes missing we have the guide here for you too. Make sure to ask us about the glaze when placing your Christmas order. And if you already have, we’ll be happy to add it on: just email us with your order number at firstname.lastname@example.org
Boil a kettle full of water and preheat the oven to 220°C.
Line an ovenproof dish with baking parcement and place the ham on top. Pour boiling water over the ham and leave to cool for 5 minutes.
Create an incision lengthways along the centre of the ham and remove the rind. Once the rind is removed score the fat in a diamond pattern at 1-inch intevals.
Starting from the highest point, pour the glaze over the ham. Ensure the whole ham is covered with glaze, and, if needed, use a spoon to spread the glaze over the ham.
Prick the ham with the cloves, inserting these into the cross-hatched score marks made earlier.
Place the ham, in the ovenproof dish, into the oven at 220°C for 20 minutes or until the glazing is golden. Rotate the ham once or twice in the oven during cooking to get an even colour.
Remove the ham from the oven and place on a dish ready to serve.
YOU WILL NEED:
Kettle, Baking parchment, Ovenproof dish, Ham, Ginger Pig Glaze (or your own recipe), Cloves
Ginger Pig Glaze ingredients: Golden syrup, Demerara sugar, wholegrain *mustard, English *mustard powder, white wine vinegar (*sulphites). *allergens