Ginger Glazed Ham

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Pork Recipe - Ginger Glazed Ham

A change from ham and pineapple, this ham is brushed with a sweet apricot glaze and surrounded with spiced apricots. Serve with a tangy mustard sauce.

1 x 5kg ham
2 whole, peeled onions each stuck with 3 cloves
2 whole carrots
4 bay leaves
12 peppercorns
Whole cloves

Glaze Ingredients:
1 x 810g can apricot halves
100ml brown sugar
7ml ground ginger
10ml smooth apricot jam

Soak ham overnight in cold water to cover. Next day, remove and wash well. Place in large saucepan and cover with beer and water – the beer makes it especially succulent. Add remaining ingredients, except cloves, then cover and simmer for 4-5 hours or until tender. As soon as it can be handled, remove skin and return ham to liquid to cool. Score ham, insert cloves in squares and bake at 160ºC for 45 minutes, basting with the glaze until crisp and golden brown. For the glaze, drain syrup, sugar, ginger and jam in a small saucepan and melt over low heat, stirring. Serves about 20.

Spiced Apricots Ingredients:
Reserved apricot syrup from glaze
4 whole cloves
1 stick cinnamon
2ml ground mixed spice
10ml white wine vinegar
Reserved apricots
Maraschino cherries

Make up reserved apricot syrup to 250ml with water, if necessary. Heat syrup, spices and vinegar in a shallow saucepan. Add apricots, hollows down, and simmer very gently for 5 minutes. Remove from stove and cool apricots in syrup. Place a cherry in each half and arrange around ham.

Mustard and Sour Cream Mayonnaise Ingredients:
250ml thick mayonnaise
250ml sour cream
30ml French mustard
5ml lemon juice
50ml chopped chives
Pinch each salt and sugar

Stir all ingredients together until well blended, then refrigerate covered, for several hours before serving. Makes about 500ml.