Christmas ham with sticky ginger glaze
Forget the ham kettle or supersized pan - you can cook this luscious sticky ham in the oven, with equally tasty results
Cranberry & kumquat relish
- Preparation and cooking time
- Prep: -
- Easy
- Serves 8 - 10
Skip to ingredients
- 200g fresh or frozen cranberries
- 8 kumquatsthickly sliced and any pips discarded, plus extra for garnish
- 100g light muscovado sugarplus extra if needed
- 3 pieces preserved stem gingerin syrup, cut into matchstick-size strips
Nutrition: per serving for eight
- kcal62
- fat0g
- saturates0g
- carbs16g
- sugars13g
- fibre1g
- protein0g
- salt0.01glow
Method
step 1
Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
step 2
Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.
