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does this not sound good

1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves
Cook's Note: If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.

Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.

In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.

After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.

Serve hot or cold.


( 4 comments — Leave a comment )
Dec. 24th, 2007 03:20 pm (UTC)
Yum! That does sound good but you'd really have to love the taste of ginger...I actually think I'd prefer the orange marmalade for the glaze.
Dec. 24th, 2007 03:27 pm (UTC)
Actually the lady did say if you can't find the ginger perserves ( http://www.britsusa.com/ ) you could use orange marmalade with a teaspoon of ginger, i think you could just do that with out it then. it just sounds so damn good. i am going to try it....
Dec. 24th, 2007 04:11 pm (UTC)
Sounds tasty to me, but I love ginger, ginger ale, and mustard. ;)
Dec. 24th, 2007 10:20 pm (UTC)
its sounds great to me plus it looked on tv to be delicious looking. A dark brown crispy coating.... it just looked so good...
( 4 comments — Leave a comment )


Uncle Duke
Jimmy Hollaman and GUS

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