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Ready-to-Glaze Ham with Rhubarb & Ginger Glaze Kit (1.5kg)
Our brand-new Ready-to-Glaze hams are a true Easter showstopper. These hams arrive ready-cooked, so it's as simple as peeling off the rind, scoring the fat, pouring over a glaze and popping the joint in a hot oven until sticky and caramelised.
Serves 5
Product Weight:
1.5kg
3kg
4.5kg
Ready-to-Glaze Ham with Rhubarb & Ginger Glaze Kit (1.5kg)
Our brand-new Ready-to-Glaze hams are a true Easter showstopper. These hams arrive ready-cooked, so it's as simple as peeling off the rind, scoring the fat, pouring over a glaze and popping the joint in a hot oven until sticky and caramelised.
This kit uses a light and fruity glaze from our friends at Ginger Beard Preserves. Jams made without pectin are pefect for glazing because they're a touch runnier, and rhubarb and ginger perfectly represent the season.
Ham:
Ham: Pork (95%), Salt, Water, Acidity Regulator (E500 (ii)), Preservative (E250 Sodium Nitrite), Antioxidant (E301).
Gingerbeard's Rhubarb & Ginger Jam (230g)
Rhubarb (48%), Granulated Sugar, Ginger (4%). Prepared with 50g of fruit per 100g. Total sugar content 60g per 100g.
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 750kJ |
| 179kcal | |
| Fat | 12.0g |
| of which saturates | 4.9g |
| Carbohydrates | Trace |
| of which sugars | Trace |
| Protein | 18.0g |
| Salt | 2.10g |
Gingerbeard's Rhubarb & Ginger Jam (230g)
| Typical values per 100g: | |
|---|---|
| Energy | 1013kJ |
| 242kcal | |
| Fat | 0.1g |
| of which saturates | 0.0g |
| Carbohydrates | 59.8g |
| of which sugars | 59.4g |
| Protein | 0.6g |
| Salt | 0.00g |
1. Preheat your oven to 200°C fan / 220°C / gas mark 7.
2. Remove the ham from packaging and place on a chopping board, skin side up. Use your thumb to push into the seam between the fat and the skin (it’s very important to make sure you are separating the fat from the skin here, leaving the fat on the ham and not removing it with the skin). This should yield with ease. Gently remove it all and put to one side.
3. Score the fat at a medium depth (3-5mm) with a pattern of your choice. We like to score in 1cm lengths, criss-crossed into diamonds.
4. Place your ham in an ovenproof shallow frying pan. If you have one with a small spout then all the better.
5. Pour your prepared glaze onto the highest part of the gammon. As it roasts it will run down the ham covering the rest. If you would like to stud with cloves then do this now, too.
6. Place the ham in the oven and check very regularly. When most of the glaze has run down the ham, remove from the oven and spoon the glaze back over the top of the ham. Be careful doing this, the glaze gets very hot!
7. Continue to roast and baste the ham until the glaze is caramelised and evenly coating the ham. This process shouldn’t take longer than 20 minutes depending on your oven temperature and choice of glaze.
8. Remove, cool, slice and enjoy.
This product is only available on Easter delivery dates: Wednesday 1st, Thursday 2nd, Friday 3rd*, Saturday 4th, and Sunday 5th* April.
* Friday 3rd and Sunday 5th April available to Birmingham and London postcodes only.