did anyone see nigella last night? i want to know what she used for the glaze on her ham?

Answer 1

from nigella bites

Ham in Coca Cola by Anonymous



This recipe started off in How to Eat, but has been subject to some rejigging since (just because it's not in my nature to leave completely alone), and I don't apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I'd heard, and read, about this culinary tradition from the deep South, but wasn't expecting it, in all honesty, to be good.

The truth is it's magnificent, and makes converts of anyone who eats it. But, if you think about it, it's not surprising it should work: the sweet, spiky drink just infuses it with spirit of barbecue. I have to force myself to cook ham any other way now; though often I don't bother with the glaze but just leave it for longer in the bubbling Coke instead.
And the salty, sweet liquor it leaves behind in the pot after it's cooked makes an instant base for the most fabulous black bean soup.

But just one thing before we start: don't even consider using diet Coke; it's full-fat or nothing

2kg mild-cure gammon

1 onion, peeled and cut in half

2-litre bottle of Coca-Cola

FOR THE GLAZE

handful of cloves

1 heaped tablespoon black treacle

2 teaspoons English mustard powder

2 tablespoons demerara sugar


I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.

Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 and a half hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.

Meanwhile, preheat the oven to 240ºC/gas mark 9.

When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want). Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.

Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.

Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180ºC/gas mark 4, turning up the heat towards the end if you think it needs it.

Serves 8

Answer 2

Ginger Glazed Ham Recipe courtesy Nigella Lawson, 2007
See this recipe on air Sunday Dec. 23 at 10:30 AM ET/PT.
Show: Nigella Express
Episode: Holiday Snaps
1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves
Cook's Note: If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours. Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze. In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves. After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes. Serve hot or cold.

Answer 3

Nigella's recipe:

5.4kg/12lb joint (mild cure boneless) ham
7 litres/7 quarts dry ginger ale350g/
1 cup chunky ginger preserve
2 tablespoons hot English mustard
100g/ ½ cup soft dark brown sugar
½ teaspoon ground cloves

Place the joint in a large pan over the hob and the dry ginger ale, top up with some water if the ham is not just about covered with liquid. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling gently for 4 and a half hours.

Towards the end of the 4 and a half hours, pre-heat the oven to 220C/425F and begin the glaze.

In a bowl, add the chunky ginger preserve. Stir in 2 tablespoons of hot English mustard. Add the soft, dark brown sugar and sprinkle in the ground cloves and stir to mix.

After it's had its 4 and a half hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the hot oven for 20 minutes.

Serve hot or cold.
This is enough to feed about 16, though I cook it for eight and then have enough for another few smaller meals.

Answer 4

approximately 16 whole cloves
4 tbsp redcurrant jelly
½ tsp ground cinnamon
1 tsp smoked paprika
½ tsp red wine vinegar

Method
1. Place the gammon in a large saucepan.
2. Add all the ingredients for the ham to the pan, adding some more water if the ham isn't covered.
3. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about two and a half to three hours - approximately one hour a kilo simmering time, plus an extra 15 minutes.
4. When you are ready to glaze the ham, preheat the oven to 230C/440F/Gas 8.
5. Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 2cm/¾in apart.
6. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
7. Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil.
8. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished.
9. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

Answer 5

The glaze was 1/2 jar ginger conserve, 1 heaped tbsp muscovado sugar, 2 tsp English mustard and 1/2 tsp ground cloves. That was for a very large ham though.

Oh, and she simmered the ham in ginger beer first.

Answer 6

Hi, Yes I did see it and this is what I remember!!
She melted some ginger marmalade and mixed it with some english mustard and spread it on the top after she had removed the skin. She then put it back in the oven for a litlle while until glazed.
Lovely!
Hope that helps
Enjoy!

Answer 7

She used ginger preserve but she said you could use marmalade with some ginger. The stuff she made last night looked SO nice!

Answer 8

I would kill for some cool coca cola right now

Answer 9

GO ON THE FOOD NETWORK AND LOOK UP HER SHOW IT WILL TELL YOU!!!