Ginger-glazed Baked Ham RecipeOrigin: America Period: Traditional |
Ingredients:
1 fully cooked, bone-in rump ham (about 3.5kg)
Ginger-glazed Baked Ham Preparation:Method:Combine the flour, 2 tbsp ground ginger, ground cloves and salt in a bowl. Mix thoroughly then gradually stir in 500ml cold water, mixing thoroughly with a fork. Place the ham on a lightly-floured board and mould the dough around the top and sides of the meat. Place on a rack set in a shallow roasting pan. Transfer to an oven pre-heated to 160°C and bake for about 2 hours, or until a meat thermometer inserted into the thickest part of the meat reads 60°C. Meanwhile, combine all the ingredients for the glaze in a small saucepan. Bring to a boil, stirring frequently, then reduce to a simmer and cook, uncovered, for about 50 minutes, stirring occasionally, or until the glaze has reduced to 250ml. When the ham has cooked, remove from the oven then take off the pastry covering and discard. Lift off the skin then cut a diagonal pattern in the fat. Stud the centre of each diamond with a cove then brush the ham with glaze to coat and return to the oven to bake for a further 25 minutes, brusing twice more with the remaining glaze during the cooking time. Allow to rest, covered, for 15 minutes before carving and serving. |
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