• apricot jam 340g jar apricot jam
  • bay leaves 2 bay leaves
  • black peppercorns 6 black peppercorns
  • ginger beer 2l bottle ginger beer
  • ground ginger 1 tsp ground ginger
  • ham bone 4-5kg raw smoked ham on the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time)
  • whole allspice berries 6 whole allspice berries
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How to make it

  1. If your ham needs soaking, do this theday before cooking. Put it in a large pan(a preserving pan is great for this). Cover the ham with cold water and leave tosoak in the fridge for 24 hrs, changingthe water twice.
  2. Pour away the soaking water and rinsethe pan. Return the ham to the pan andadd the ginger beer, bay leaves, allspice,peppercorns and 6 of the cloves. Top upthe liquid with enough water to cover theham. If the bone sticks out of the liquid,don’t worry – just rotate the ham halfwaythrough cooking. Put over a mediumheat and bring to a gentle simmer, thencover with a lid or a piece of foil. Leaveto cook for 2½ hrs, topping up withwater as it cooks.
  3. Heat oven to 200C/180C fan/gas 6.When the ham is cool enough to handle,discard the cooking liquid and pat theham dry. Use a small, sharp knife to parethe rind away from the ham, leaving alayer of fat attached to the meat. Scorethe fat in a diamond pattern and stud all over with the remaining cloves.
  4. Put theham in a roasting tin.
  5. Mix together theginger and jam and brush the mixtureover the ham. Roast for 1 hr until goldenand glistening.
  6. Serve hot or cold.