Recipe: Ginger Beer Glazed Piccolo Ham
If you've made a Coca-cola ham (and loved it) then this twist on Colin Fassnidge's Ginger Beer Glazed Ham is the Christmas showstopper for you. Warm spices with an asian twist, you'll be glad you matched your smokey ham with this combo.
INGREDIENTS (SERVES 6)
For the ham:
4kg ham (or 2x piccolo hams)
Fresh herbs i.e. coriander, mint, chilli slivers or spring onions (optional)
For the glaze:
1 firmly packed cups (220g) brown sugar
1/2 cup (125ml) soy sauce
2.5 whole cloves
1cm piece ginger, peeled, sliced
3/4 cup + 1 tbs (194ml) ginger beer
1/2 lemongrass stalk
1.5 star anise
1/2 cinnamon quill
1/2 garlic bulb, halved horizontally
1 tsp mustard seeds or wholegrain mustard
2 long red chillies
1/2 cup (125ml) red wine
- Start with the glaze. Combine your glaze ingredients in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook until reduced by two-thirds (roughly 30-40 mins). Set aside to cool completely. Strain glaze into a bowl, discarding solids.
- Preheat oven to 150°C. If your ham has a layer of rind & fat, using a small sharp knife, cut around ham in a zigzag pattern, then carefully run knife under rind, around the edge of the ham. Gently lift off the rind by running your fingers between the rind and the fat. Discard or save the rind for stock.
- Place your ham on a rack in a roasting pan, score the fat in parallel lines, 1cm apart then bast with some of the glaze and place in the oven to roast. Baste it with glaze every 20 minutes, until caramelised (roughly 1hr per 4kg).
- Once caramelised, remove the ham, place on a serving dish carve and garnish to serve. If there's glaze left in the pan, add a cup of stock to lift, and boil down for a tasty sauce on the side.