When it comes to cooking, there are certain dishes that hold a special place in our hearts. They’re not just about the ingredients or the technique-there’s a story behind every simmering pot, every sizzling pan. I’ve had my fair share of cooking adventures, but there’s one recipe that consistently catches my eye every time I browse through Nigella Lawson’s cookbooks: her Ginger Ham.
Now, ginger and ham might sound like an unlikely pair at first. You don’t often see the two together unless it’s in some sort of fusion dish, right? But Nigella has this magical way of bringing together flavors that seem worlds apart. The heat of ginger, the warmth of cloves, and the richness of the ham meld together in a way that feels comforting, luxurious, and completely satisfying. And it’s not just a dish-it’s an experience.
I first tried this recipe during a quiet Christmas dinner I hosted a few years ago. The house was filled with the aroma of roasting ham, and when I pulled it out of the oven, it felt like I had just unearthed a treasure. The ginger glaze had transformed this humble ham into something extraordinary. It was the star of the evening-everyone was talking about it. And that’s when I knew: Nigella Lawson had once again worked her kitchen magic.
If you’re looking to make something that feels special, indulgent, and a bit unexpected, then this Ginger Ham might just be your new go-to. Let’s break down the recipe, shall we?
Nigella Lawson’s Ginger Ham Recipe
I think what sets Nigella’s Ginger Ham apart from other ham recipes is the simplicity of the ingredients paired with the complexity of flavors. It’s not overcomplicated, and it doesn’t demand hours of your time, but it always delivers something a little magical. The sweet yet spicy ginger glaze caramelizes into this sticky, almost syrupy coating that hugs the meat in the best possible way. If I’m being honest, I find myself sneaking bites of the glaze before it even hits the ham. It’s just that good.
But don’t be intimidated if you haven’t worked much with ham before-it’s surprisingly easy to pull off. The recipe comes together fairly quickly, and while it looks fancy, you don’t need to be a pro to make it happen. The ingredients are straightforward and accessible, and most of them you probably already have in your kitchen. What makes this dish a standout is the way those few, humble ingredients come together to create something far greater than the sum of its parts.
Ingredient List
The beauty of Nigella’s recipes is that you don’t need to go hunting for hard-to-find ingredients. Everything on the list feels familiar, and many of these are pantry staples. But, of course, when put together, they form something a little more extraordinary. Here’s what you’ll need:
- One whole cooked ham (around 4-6 pounds) – Make sure it’s already cooked; the goal here is simply to glaze and heat it through, not to cook it from scratch.
- Fresh ginger – You’ll need about a 2-inch piece, grated finely. Fresh ginger adds a sharp, aromatic quality to the glaze.
- Dark brown sugar – This adds a rich sweetness that balances the spice of the ginger and the saltiness of the ham. You want something deep and molasses-like.
- Cloves – These little beauties give the ham a lovely warm, aromatic fragrance. I usually stud the ham with a few whole cloves to get that perfect, old-fashioned flavor.
- Honey – Adds a floral sweetness to the glaze. The honey combined with the dark sugar gives you that sticky, glossy finish that makes the ham so irresistible.
- Dijon mustard – Not too sharp, not too mild, just the right tangy bite to complement the sweetness of the glaze.
- Soy sauce – A touch of soy sauce brings in a savory depth, which works surprisingly well with the other flavors.
- Orange juice – This brings in a citrusy brightness that cuts through the richness of the ham.
- Water – To adjust the consistency of the glaze.
How To Make Nigella Lawson’s Ginger Ham?
Making Nigella Lawson’s Ginger Ham is one of those recipes that feels like a big production, but it actually requires very little hands-on time. It’s all about allowing the flavors to meld and the glaze to develop.
- Preheat the oven to 180°C (350°F). It’s always good to give your oven a head start so everything comes together seamlessly.
- Prepare the ham. If your ham still has the skin on it, carefully remove it (a sharp knife does the trick), leaving a thin layer of fat to help with the caramelization. You can score the fat in a crisscross pattern, which allows the glaze to really soak in.
- Stud with cloves. This step is optional, but I love the aroma and tradition it brings. Simply push a few cloves into the scored fat of the ham.
- Make the glaze. In a saucepan, combine the ginger, dark brown sugar, honey, soy sauce, Dijon mustard, orange juice, and a bit of water. Stir it over low heat until the sugar dissolves and everything is well combined. Bring it to a simmer for a few minutes, and then remove it from the heat. The smell is incredible at this point-spicy, sweet, and a bit citrusy.
- Glaze the ham. Brush the glaze generously over the ham, making sure to coat it in the syrupy goodness. You’ll want to do this a few times during the cooking process, so don’t worry if it looks a bit thin at first.
- Roast the ham. Place the ham on a roasting rack in the oven, and roast for about 1.5 to 2 hours. During the cooking, brush it with more glaze every 20 minutes or so, letting that lovely ginger and honey mixture form a sticky, golden crust.
- Final touch. Once the ham is beautifully caramelized, remove it from the oven. Let it rest for a few minutes before carving, as it allows the juices to redistribute.
Things I Learned
Every time I make this ginger ham, I learn something new-whether it’s about the ingredients, the technique, or just how to make the process a little smoother. Here are a few things I’ve learned over the years:
- Don’t rush the glaze. The key to this dish is in those layers of glaze. It’s tempting to throw it all on at once, but letting the ham roast while you brush it every 20 minutes helps develop a deeper, more flavorful crust.
- Adjust the sweetness. I’ve realized that the sweetness of the glaze can be adjusted based on your preferences. If you like a stronger gingery bite, you can dial back the honey and increase the mustard or soy sauce. If you prefer something sweeter, add a little more sugar.
- Rest the ham. Letting the ham rest before you carve it is crucial. It allows the juices to settle, and you’ll find that the slices are juicier and more flavorful.
- Don’t forget the cloves. At first, I thought they were just for decoration, but the subtle flavor they impart is absolutely essential. They add that little something extra that makes this ham feel a little more special.