Root beer glazed ham
Mother’s restaurant in New Orleans (mothersrestaurant.net) is famous for its baked ham. The recipe is top secret, but the glaze is rumoured to include root beer. Give our version a go...
- 2.5 kg smoked boneless gammon ham
- 1 small onionpeeled and studded with cloves
ROOT BEER GLAZE
- 300ml root beer
- a few good dashes Tabasco chipotle sauce
- ½ tsp ground cloves
- 2 tsp mustard powder
- 6 tbsp brown sugar
Nutrition: per serving
- kcal634
- fat32.6g
- carbs19.1g
- fibre0.2g
- protein61.6g
- salt7.9g
Method
step 1
Make a note of the weight of the gammon and calculate the cooking time for 40 minutes per kilo. Put the gammon in a large pan of water, bring up to a simmer and skim any impurities from the surface. Add the onion and leave to simmer for the required cooking time (so a 2.5kg gammon will take 1 hour 40 minutes).
step 2
While the ham is cooking, put the glaze ingredients in a pan and simmer until thickened and syrupy enough to brush over the ham.
step 3
Heat the oven to 180c/fan 160c/gas 4. After simmering, let the ham rest until cool enough to handle then, remove the skin leaving a layer of fat. Score the fat lightly making sure you don’t go into the flesh. Sit the ham on a rack in a roasting tin and brush all over with the glaze. Bake for 40-45 minutes, brushing more glaze on as it bakes until it is a dark golden brown.