Ginger Ham

Ginger Ham

This Ginger Ham recipe is a lovely way to cook your uncooked ham or gammon joint. Using ginger both in the cooking liquid and for the glaze creates a wonderfully warm, sticky Ginger Ham. Perfect for returning to again and again. When I made it for the first time I seemed to have a house full of thieves who kept nibbling away even during the night! Don’t be afraid of cooking your own hams, it’s a lot easier than you think especially if you are starting with one of our Wiltshire cured uncooked hams, or gammon joints (which are all Wiltshire cured), as they don’t require pre-soaking. If using our dry cured, uncooked ham then they will need to be soaked for a minimum of 24 hours, changing the water several times prior to cooking.

Ginger Ham

December 4, 2017
: 35+
: 10 min
: 3 hr 20 min
: 3 hr 30 min
: Easy

Ginger Ham cooked in ginger beer with a ginger glaze.


  • 1 whole bone in or boneless uncooked Wiltshire ham, min 5kg
  • 4-6 litres fiery ginger beer, enough to cover
  • 2 bay leaves
  • 6 whole cloves
  • 8 black peppercorns
  • 8 whole allspice berries
  • Glaze
  • 350g ginger preserve
  • 2 tablespoons English mustard
  • 100 grams soft dark brown sugar
  • ½ teaspoon ground cloves
  • Step 1 As we’re using the Wiltshire ham for this there is no need to soak prior to cooking.
  • Step 2 Pop the ham in a pot big enough to allow the ham to be covered with liquid.
  • Step 3 Add the bay leaves, peppercorns, allspice berries and cloves to the pot and pour over the ginger beer. Ensure the ham is covered but don’t worry if part sticks out as you need to rotate it during cooking anyway.
  • Step 4 Pop the lid on and bring to a gentle simmer over a medium to low heat, skimming off any scum. Simmer for 3 hours or until the internal temperature of the ham reaches 70’C.
  • Step 5 Rotate the ham halfway through the cooking time to ensure even cooking of the ham and top up with ginger beer if necessary.
  • Step 6 Lift the ham out of the cooking liquid and leave to cool slightly. Alternatively, you can leave the ham to cool completely if not eating straightaway, and glaze the day you want to eat it.
  • Step 7 Heat the oven to 220’C/200’C fan.
  • Step 8 Place the ham on a foil lined roasting tray and gently remove the skin with a sharp knife leaving a covering of fat. You can criss cross the fat using your knife to create a diamond pattern if so desired.
  • Step 9 Mix all the glaze ingredients together and spoon over the ham. Pop in the oven for 20-25mins.
  • Step 10 Remove from oven and gently spoon any residual glaze from the bottom of the tray over the ham. Leave to cool completely before serving.

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