Cheese & ham souffléd omelette
This fluffy and filling meal for one uses up leftover ham or gammon and makes a great brunch served with baked beans
Apricot & ginger ham
- Preparation and cooking time
- Prep:
- Cook:
- Plus optional soaking
- More effort
- Serves 15 - 20
Skip to ingredients
- 4-5kg raw smoked hamon the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time)
- 2l bottle gingerbeer
- 2 bay leaves
- 6 whole allspiceberries
- 6 black peppercorns
- 30-40 whole cloves
- 1 tsp ground ginger
- 340g jar apricot jam
Nutrition: per serving (20)
- kcal343
- fat18g
- saturates6g
- carbs13g
- sugars13g
- fibre0g
- protein33g
- salt4.3g
Method
step 1
If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
step 2
Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don’t worry – just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
step 3
Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.
