Glazed-ham

Ginger and rum-glazed ham with jewelled roast carrots

Simmering the ham in ginger beer infuses it with sweet flavour and a touch of warming spice

By , 03 December 2019

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Ginger and rum-glazed ham with jewelled roast carrots
  • Cook: 2 Hours 45 Mins
    plus resting

  • Serves: 10

Nutritional Info
Each 251g serving contains
  • Energy

    1103KJ

    264KCAL

    13%
  • Fat

    6.0g

    low

    9%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    18.1g

    med

    20%
  • Salt

    4.34g

    high

    72%
of your reference intake.
Typical energy values per 100g: 439kJ/105kcal.
Ingredients
  • FOR THE HAM
  • 2.7kg joint Butcher’s Selection Unsmoked Gammon
  • 2 x 1.5L bottles Old Jamaica Ginger Beer
  • 2 red onions, quartered
  • 2 bay leaves
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • FOR THE GLAZE
  • 6 balls stem ginger, finely chopped, plus 3tbsp syrup from the jar
  • 1tsp ground ginger
  • 3tbsp Seville orange marmalade
  • 1tbsp English mustard
  • 2tbsp golden rum
  • FOR THE CARROTS
  • 2 x 300g packs Grower’s Selection British Chantenay Carrots
  • 1tbsp rapeseed oil
  • 2tbsp thyme leaves
  • 2tbsp stem ginger syrup from the jar
  • 1tbsp tahini
  • 80g pomegranate seeds
  • ½ x 25g pack flat-leaf parsley, chopped
Method
  • Put all the ingredients for the ham in a very large pan. Simmer for 2 hrs, topping up water as needed to keep the gammon covered.

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Put all the ingredients for the glaze in a pan. Heat for 5 mins on a medium setting.

  • Boil the carrots for 8 mins; drain. Toss in the oil, thyme and ginger syrup. Roast for 20-25 mins until golden.

  • Remove the onions and ham from the pan; put on a foil-lined baking tray. Cut off the skin, score a diamond pattern in the fat, brush with glaze; garnish with an extra bay leaf (optional). Roast for 25 mins; baste occasionally. Rest for 10 mins.

  • Toss the carrots with the tahini. Sprinkle over the pomegranate seeds and parsley. Serve with the ham.