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
Chinese braised red cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large red cabbagefinely shredded
- 3 red chillieshalved, deseeded and chopped
- large piece fresh root gingerpeeled and finely sliced
- 4 star anise
- 4 garlic cloveschopped
- 75ml rice wine vinegar
- 2 tbsp soy sauce
- 50g caster sugar
- 4 spring onionsfinely sliced
- toasted sesame seeds
- 1 tbsp sesame oil
Nutrition: per serving
- kcal150
- fat56g
- saturates1g
- carbs22g
- sugars20g
- fibre5g
- protein4g
- salt1.41glow
Method
step 1
Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
step 2
Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.
