Chilli Jam Glazed Ham

Charmaine Lu -
  • 3.2kg bone-in ham or gammon joint
  • 1.5 litres chicken stock
  • 1.5 litres ale
  • 3 bay leaves
  • 3 tbsp pink peppercorns
  • For the Glaze
  • 500g chilli jam
  • 1 lemon, zest only
  • 1 tsp grated ginger
  • Place the ham in a deep saucepan and pour over all the stock and other ingredients. Simmer for 3 hours, or until a meat thermometer reads 65C at the thickest part. Drain and allow to come to room temperature.
  • Heat the oven to 220C. Mix the chilli jam with the lemon zest and ginger. Remove the skin from the ham, and spread the glaze all over the ham. Roast in the oven for 40-50 mins, turning occasionally, until the glaze has caramelised. Leave to rest for 20 mins, then slice and serve.
4 hrs
10 serving