Nothing says Christmas Lunch more than a glazed ham, and my Ginger Beer Glazed Ham makes the perfect centrepiece, plus it tastes incredible! Lightly spiced and with only 3 ingredients it really is a winner.
You make the glaze on the stove top and then baste the ham every 20-30 minutes until it is golden. So simple and I promise, nothing to fear.
I chose to do a full leg of ham, but you can opt for a half leg if that suits your needs best.
For leftover ham I like to serve
- My Kids favourite pasta, which has cream and peas with it
- Cheesy toasted sandwiches
- Macaroni Cheese
- And I like to grill pieces on the BBQ, and serve with grilled pineapple salsa
And it freezes really well! I dice some up to use when needed in pastas and on pizzas.
Ingredients
– Ham (leg or half)
– Cloves
Ham Glaze
– 1 x 375ml bottle of ginger beer (I use Bundaberg)
– ½ cup brown sugar
– 2 tablespoons sweet chilli sauce OR cranberry sauce
I hope you love this glazed ham as much as we do. My Ham Salad with Grilled Peaches & Honey Mustard Dressing is another lovely ham recipe you might like to check out.
Onto my recipe for Ginger Beer Glazed Ham.
Ginger Beer Glazed Ham
Ingredients
- Ham leg or half
- Cloves
Ham Glaze
- 1 x 375ml bottle of ginger beer I use Bundaberg
- ½ cup brown sugar
- 2 tablespoons sweet chilli sauce OR cranberry sauce
Instructions
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Take the ham out of the fridge to come to temperature.
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In a medium sized pot add the ginger beer, brown sugar and sweet chilli sauce. Place on a medium heat and cook, stirring occasionally, until liquid is reduced by half, around 15 minutes.
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Preheat oven to 160 degrees bake.
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To remove the skin from the ham, using a sharp knife make a score line, around 6 cm from the shank end of the ham. Then use your fingers to gently remove the skin, leave the fat being this is what we will glaze and it keeps the ham lovely and moist.
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With your sharp knife, score the fat all over in a diamond pattern, don’t cut all the way through. Take a clove and poke it into the centre of the diamond securing it.
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Take some foil and wrap it around the end of the hock to stop it burning (this is if your ham has a hock, i.e. the bone end. If you have the chump end, i.e. no bone, then you don’t need to do anything).
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Take a large roasting dish and line it with foil. Place the ham on top. Brush on some glaze and place it in the oven.
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Every 20-30 minutes baste your ham with more glaze, and if your ham is getting too brown too quickly, turn the heat down.
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Cook times: 20 minutes per kilo to warm the ham through and glaze the ham. This is for hams that are already cooked.
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Once the ham is cooked leave it to rest for 15 minutes before slicing.
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My tips for presentation:
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Take a large serving dish and cover the bottom with herbs if you have any growing, I have got some rosemary and bay leaves from friends garden!
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Take a sheet of baking paper, wrap around the hock, then take a napkin or a tea towel and wrap over the baking paper and tie with twine. Garnish with greenery under the tie of the twine.
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Serve any leftover glaze on the side for extra drizzling.
Recipe Notes
You can make the glaze up to a week in advance. This is for a ham that is already cooked.
Leftover ham can be refrigerated in a ham bag or a tea towel that is rinsed with water and a little white vinegar. You can also slice and freeze the ham.
You can use cranberry sauce in place of the sweet chilli sauce if you prefer
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
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Delicious recipe, thanks Jana!
Yay so glad you enjoyed it 🙂 xx Jana