Spiced ginger-glazed ham

Spiced ginger-glazed ham

Great as a Christmas specialty, or just as good all year round.

This ham uses ginger beer to infuse an extra flavour into the joint with a nice, sticky glaze.

Can be made ahead and chilled for up to four days.



  • Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. 
  • Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it’s simmering. 
  • Drain the ham and leave until it’s cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
  • Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. 
  • Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. 
  • Roast for 15 mins, then glaze with the remaining syrup. 
  • Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. 
  • Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like.