If there’s one thing I’ve learned from cooking over the years, it’s that some recipes just stick. They resonate deeply, becoming part of your personal cooking repertoire. Nigella Lawson’s Slow Cooked Ham is one of those dishes for me-something so simple yet so full of depth, flavor, and comfort. It’s not just a recipe; it’s a ritual. Every time I make it, it reminds me of family gatherings, the kind of meal that doesn’t just nourish the body but also fills up the soul.
When I first stumbled upon this recipe, I had no idea how much of a game-changer it would become. I was looking for something different, something that would elevate the holiday dinner table or even serve as a comforting Sunday roast. The idea of slow-cooking ham, with all the deliciously sticky glaze, had me intrigued, but I didn’t realize how much flavor could be coaxed out of a humble cut of meat.
What I love most about this recipe is its simplicity-it doesn’t ask for any complicated techniques or fancy ingredients. Yet, the result is a ham that’s so moist, tender, and bursting with layers of sweet and savory flavors. So let’s dive in, shall we? Let me walk you through the ingredients, the process, and all the little things I’ve picked up along the way.
Nigella Lawson’s Slow Cooked Ham Recipe
Nigella’s recipe is a prime example of her cooking philosophy: rich flavors and cozy, comforting meals that require little fuss but yield stunning results. Her slow-cooked ham is exactly that. It’s perfect for those moments when you’re craving something that feels decadent but doesn’t require you to be standing over the stove all day.
The beauty of this recipe lies in its simplicity. The ham is cooked low and slow, allowing the natural flavors to develop, while the glaze slowly caramelizes, creating a sticky, almost toffee-like finish. It’s the kind of dish that looks far more complicated than it is-one of those "wow" dishes that impresses guests without leaving you frazzled in the kitchen.
Ingredient List
Here’s what you’ll need:
- 1 Whole Ham (about 2-2.5 kg, bone-in): I usually go for a slightly larger ham because leftovers are never a bad thing. It’s incredibly versatile and can be used for sandwiches, salads, and even breakfast the next day.
- 2 Onions: These get roasted alongside the ham, infusing the whole dish with a savory sweetness that balances the glaze.
- Cloves: If you’re not familiar with the way cloves work with ham, prepare yourself. They add a warm, aromatic flavor that complements the savory-sweetness of the glaze in a way that makes you want to keep coming back for more.
- Whole Grain Mustard: This gives the glaze its slightly tangy backbone and really plays well with the other sweet elements. If you don’t have whole grain mustard, Dijon works too.
- Maple Syrup: This is where the magic happens. The maple syrup melts into the glaze, bringing an earthy sweetness that permeates the ham and creates that sticky, irresistible finish.
- Brown Sugar: A touch of brown sugar adds extra richness to the glaze. It’s not about making it sweet but rather deepening the flavor profile of the whole dish.
- Red Wine Vinegar: The vinegar helps balance the sweetness, ensuring that the glaze isn’t too cloying. Plus, it adds a bit of brightness.
- Cider Vinegar: A nod to the ham’s salty, savory elements, cider vinegar brings in a light acidity that cuts through the richness.
That’s it. Simple, right? But when combined, these ingredients come together in a way that feels complex and luxurious, transforming a simple ham into something extraordinary.
How To Make Nigella Lawson’s Slow Cooked Ham?
Step 1: Preparing The Ham
First, you’ll need to score the fat of the ham. This is one of those tasks that feels strangely satisfying-using a sharp knife to create a crisscross pattern on the fat. It looks impressive, but it also serves a very practical purpose: allowing the glaze to penetrate deeply into the meat, ensuring every bite is flavorful.
After scoring the ham, place it in a large roasting tin and cover it with foil. Pop it into a low oven (about 170°C/340°F) for 3-4 hours. Yes, that’s right-low and slow. The beauty of this method is that you can essentially “set it and forget it”. While it’s cooking, you’ve got time to prep other things, have a cup of tea, or just enjoy the delicious smells that start to fill your kitchen.
Step 2: Making The Glaze
While the ham is slow-cooking, it’s time to make the glaze. In a bowl, whisk together the mustard, maple syrup, brown sugar, vinegars, and a pinch of salt. The flavors are so different from one another, but they blend beautifully into a thick, syrupy glaze that’s just the right balance of sweet, tangy, and savory.
Step 3: Glazing The Ham
Once the ham has cooked for about 3-4 hours, it’s time to remove it from the oven and unveil the magic. The ham will be incredibly tender by now, and the fat will have rendered down, leaving a beautifully golden crust. Carefully remove the foil and spoon the glaze generously over the ham, making sure to get it into all the nooks and crannies.
You’ll then return the ham to the oven for another 30-45 minutes, uncovered, allowing the glaze to caramelize and form that gorgeous, sticky crust. This is where the real beauty of the dish comes to life-the glaze gets darker, thicker, and more intense as it bakes, creating layers of flavor that coat the meat like a delicious second skin.
Step 4: Serve And Enjoy
Once the ham is beautifully glazed, take it out of the oven and let it rest for a bit before carving. The resting period is important because it allows the juices to redistribute within the meat, ensuring it stays moist and tender. Slice it up, serve it alongside your favorite sides, and watch as people gather around, inevitably reaching for just one more bite.
Things I Learned
Cooking this dish over the years has taught me a few valuable lessons. For one, the importance of patience can’t be overstated. The slow-cooked method does its magic over time, and it’s easy to get tempted to rush things, but trust me-the ham is worth the wait. The same goes for the glaze: don’t skimp on the time it takes to let it caramelize in the oven. The results will make it all worth it.
I’ve also learned that ham, despite its reputation as a festive or special-occasion food, is actually incredibly versatile. This slow-cooked ham is perfect for a big family dinner, but it also makes for some of the best sandwiches the next day. It’s a workhorse in the kitchen, and I’ve learned to embrace the leftovers, whether tossed into salads or shredded for a hearty breakfast hash.
Lastly, I’ve discovered that the simplicity of Nigella’s approach is its secret. There are no tricky techniques, no obscure ingredients to track down. What makes this dish so special is the quality of the ingredients and the time given to let them shine. It’s a reminder that sometimes, less really is more.