Teriyaki ham
The classic baked ham is rendered sweet and sticky with a glaze made from soy sauce, ginger and brown sugar.
Per serving:
467kcals, 23.9g fat (8.2g saturated), 14.2g carbs, 3.3g sugars, 46.3g protein, 3.6g fibre, 3.758g sodium
|
Prep: Cook: |
20 minutes 3 hours |
|
| Difficulty: | Easy | |
| Serves: | 12-14, with leftovers |
| Ingredients |
|---|
| 1 x 5kg ham joint |
| 2l ginger ale |
| 1 small onion, peeled and quartered |
| 1 x 3cm piece of fresh ginger, peeled and roughly chopped |
| 5-6 whole black peppercorns |
| Cloves, for studding |
| For the glaze: |
| 100g brown sugar |
| 80ml soy sauce |
| 3 garlic cloves, crushed |
| ¼ tsp ground ginger |
directions
1 Place the ham in a large pot and cover with the ginger ale. Add the onion, ginger and peppercorns.
2 Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until cooked through.
3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly.
4 Place the ham in a roasting tin and use a small sharp knife to strip off the skin, leaving a thin layer of fat attached to the meat.
5 Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves.
6 In a bowl, mix together the glaze ingredients and stir until the sugar has dissolved. Brush the glaze thickly over the ham.
7 Bake the ham for 40-45 minutes until golden brown; every 20 minutes, baste the ham with the glaze.
8 Turn the heat up to 220˚C/200˚C/gas mark 6 and cook for a final 20 minutes without opening the oven.
9 Remove from the oven and allow to rest for at least 20 minutes before serving.
