Ginger Beer Glazed Ham Recipe at Harry Northcott blog

Ginger Beer Glazed Ham Recipe. Quarter 2 white onions with the skin on and tuck the pieces down the side of the ham. Bring to the boil and then reduce to a low simmer with the lid on for about 2 hours (or adapt to the size of your joint giving an hour per kilo). In a deep saucepan place the gammon skin side down with the onion and cover with the ginger beer. This ginger glazed ham is the perfect alternative when we are all turkeyed out. Preheat oven to 160 degrees bake. Place on a medium heat and cook, stirring occasionally, until liquid is reduced by half, around 15 minutes. Remove carefully from the pan and allow to cool a bit. 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. Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid. Put the gammon, onion, tangerine zest and star anise in a large pan. Preheat the oven to 240c. And if you get sick of the sight of it (as hard to imagine as that is), slice or cube the leftovers and freeze them in useful portions for. In a medium sized pot add the ginger beer, brown sugar and sweet chilli sauce. Place the ham in a roasting pan and cover with foil. Bring to the boil, then lower the heat to keep the.

In a deep saucepan place the gammon skin side down with the onion and cover with the ginger beer. Remove carefully from the pan and allow to cool a bit. Place the ham in a roasting pan and cover with foil. And if you get sick of the sight of it (as hard to imagine as that is), slice or cube the leftovers and freeze them in useful portions for. Quarter 2 white onions with the skin on and tuck the pieces down the side of the ham. Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid. Season the ham with salt and pepper, then brush the glaze all over the ham, making sure to get into the cuts. Bring to the boil and then reduce to a low simmer with the lid on for about 2 hours (or adapt to the size of your joint giving an hour per kilo). Place on a medium heat and cook, stirring occasionally, until liquid is reduced by half, around 15 minutes. Bring to the boil, then lower the heat to keep the.

Ginger Beer Glazed Ham The MacPherson Diaries

Ginger Beer Glazed Ham Recipe In a medium sized pot add the ginger beer, brown sugar and sweet chilli sauce. Put the gammon, onion, tangerine zest and star anise in a large pan. 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. Place on a medium heat and cook, stirring occasionally, until liquid is reduced by half, around 15 minutes. Bake the ham for approximately 2 hours, or until the internal temperature reaches 140°f (60°c), basting with the glaze every 20 minutes. Bring to the boil and then reduce to a low simmer with the lid on for about 2 hours (or adapt to the size of your joint giving an hour per kilo). Season the ham with salt and pepper, then brush the glaze all over the ham, making sure to get into the cuts. Preheat the oven to 240c. Bring to the boil, then lower the heat to keep the. This ginger glazed ham is the perfect alternative when we are all turkeyed out. In a medium sized pot add the ginger beer, brown sugar and sweet chilli sauce. Remove carefully from the pan and allow to cool a bit. Preheat oven to 160 degrees bake. Quarter 2 white onions with the skin on and tuck the pieces down the side of the ham. In a deep saucepan place the gammon skin side down with the onion and cover with the ginger beer. And if you get sick of the sight of it (as hard to imagine as that is), slice or cube the leftovers and freeze them in useful portions for.