The first time I stumbled across Nigella Lawson’s Ginger Ham, it was on a quiet Sunday afternoon, the kind where you’re flipping through cookbooks with no intention of actually cooking anything. And then you land on a page that sort of leans out and grabs you by the collar. That’s what this ham did. The words ’ginger ale’ and ’ham’ in the same sentence didn’t sound right at first. But somehow, in Nigella’s world. a world where indulgence meets elegance. it made perfect sense.
So, what is this magical Ginger Ham? It’s a slow-simmered ham joint, gently poached in ginger ale until it’s tender and infused with a subtle sweetness. It’s glazed with a sticky, spicy mix of ginger preserves, mustard and sugar and roasted until burnished and golden. The result? A ham that’s savory, a little sweet, with a whisper of warmth. and completely irresistible.
I made this for Christmas one year and we barely made it to dinner. People were sneaking slices off the platter like it was candy. Honestly, I didn’t blame them.
Nigella Ginger Ham Recipe
Ingredients Needed
This is one of those recipes that feels deceptively simple. There’s no long shopping list and yet, every ingredient earns its place. Here’s what you’ll need:
For Simmering The Ham
- 1 cured, unsmoked gammon joint (around 2.5-3 kg is ideal)
- 2 liters of ginger ale (yes, the fizzy stuff. it works magic)
For The Glaze
- 250g ginger conserve (ginger jam. the chunky kind if you can find it)
- 2 tablespoons Dijon mustard (I’ve swapped with English mustard when I felt wild. works just as well)
- 100g soft brown sugar
That’s it. No long list of spices, no overwhelming prep. just ingredients that work in harmony, like a little kitchen symphony.
Equipment Needed
You don’t need a gourmet kitchen to pull this off. which is one of the reasons I love it so much. You’ll want:
- A large stockpot or Dutch oven. big enough to comfortably hold the ham and the ginger ale
- A roasting tray
- A small saucepan (for melting the glaze)
- A pastry brush or spoon (to paint on the glaze)
- A sharp knife (for trimming any skin and carving later)
- A meat thermometer (optional but confidence-boosting)
Bonus points if you have a festive apron or a glass of wine in hand while you cook. both strongly encouraged.
Instructions To Make Nigella Lawson’s Ginger Ham
Here’s how it all comes together. It’s mostly hands-off which leaves time for dancing around the kitchen or binge-watching a cozy series while your house fills with the scent of sweet, savory alchemy.
Step 1: Simmer The Ham
Unwrap your gammon joint and pop it into the pot. Pour in enough ginger ale to cover the ham. if you’re short, top it off with water. Bring it to a boil, then lower the heat and let it gently simmer for about 2.5 to 3 hours, depending on the size of your ham.
The first time I did this, I was deeply skeptical. Wouldn’t the ginger ale make it too sweet? Spoiler: no. It adds this mellow, gingery depth without overpowering. Your kitchen will smell like something from a Dickens novel. comforting, warm, a little mischievous.
Step 2: Preheat The Oven And Prepare The Glaze
While the ham is having its ginger bath, preheat your oven to 220°C (425°F).
In a small pan, gently heat the ginger conserve, mustard and brown sugar together until it becomes a molten amber mess of joy. Stir it until smooth. then try not to eat it by the spoonful. (Guilty. Every single time.)
Step 3: Glaze And Roast
When the ham is cooked, lift it out (carefully. this thing is heavy and tender) and place it on a roasting tray. Trim off the skin, leaving a good layer of fat. Score it in a crisscross pattern with a sharp knife.
Now – the fun part. Slather the glaze all over the ham. Every nook and cranny. Into the oven it goes for about 20-30 minutes, basting once or twice until it’s sticky and golden and irresistible.
You’ll know it’s ready when the top looks like stained glass and the edges start to caramelize into dark, delicious secrets.
What I Learnt
Making this ham taught me something I didn’t expect: how simple ingredients. when chosen with care. can transform a meal into a moment. Ginger ale isn’t just something you sip when you’re sick. Ginger conserve isn’t just a forgotten jar at the back of the fridge.
And more than anything, I learnt the magic of slowing down. This isn’t fast food. It’s ritual. It’s all about process. Intention. Flavor that comes from time and love.
Also – always make more than you think you need. Because this ham is even better the next day. Cold, with mustard. Or in sandwiches. Or diced into an omelet. Or just eaten shamelessly at midnight by the fridge light.
FAQs
What Makes Nigella Lawson’s Ginger Ham Recipe Stand Out?
Oh, it’s all about that beautifully balanced sweet-and-spicy glaze! The ginger adds a nice zing, while the brown sugar and marmalade create this melt-in-your-mouth sweetness that’s just the perfect complement to the saltiness of the ham. It’s the kind of dish that makes your kitchen smell like heaven!
Can I Use A Different Kind Of Ham For This Recipe, Or Does It Have To Be A Specific Type?
You could definitely try it with other cuts of ham, but the beauty of this recipe is that it works best with a nice, bone-in gammon joint. It gives that meaty texture and flavor that really soaks up the ginger glaze. But, if you’re using a pre-cooked ham or something leaner, just keep an eye on it in the oven so it doesn’t dry out!
Do I Need To Do Anything Special To Prepare The Ham Before Glazing It?
Yeah, it’s a good idea to score the fat on the ham in a criss-cross pattern before you start. This helps the glaze really sink in and gives it that gorgeous, caramelized look. Plus, it’s fun to do! You’ll feel like a pro when that golden, sticky glaze starts bubbling up.
