Ginger & Mustard Glazed Ham Recipe for a Perfect Christmas Eve Dinner

Every Christmas Eve, the kitchen fills with the warm, inviting aroma of a special dish that has become a beloved tradition. This Ginger & Mustard Glazed Ham is the recipe my husband asks for every year. It’s an old Nigella Lawson recipe that brings together the perfect balance of sweet, spicy, and tangy flavours. Served alongside crispy fries and a refreshing fennel, red cabbage, and apple slaw, it creates a delicious festive meal, with the warming prospect of cold cuts to come over the Christmas period

This recipe stays true to the original with just a few small tweaks. Whether you’re preparing for a family gathering or a cosy dinner, this ham will impress your guests and make your Christmas Eve truly special.

Ginger & Mustard Glazed Ham - Why This Recipe Works

The combination of ginger ale and ginger preserve infuses the ham with a warm, spicy sweetness that is balanced by the sharpness of the mustard. The slow simmering ensures the meat is tender and juicy, while the final oven glaze adds texture and a burst of flavour.

Tips for Success

• Use a large enough pan to fully submerge the ham in liquid for even cooking.

• Keep the heat low during simmering to avoid toughening the meat.

• Don’t rush the glazing step; the caramelized crust is what makes this ham special.

• If carving isn’t your strong suit, ask someone else to slice the ham thinly for the best presentation.

Ginger & Mustard Glazed Ham - The Recipe

The Ham

• 2 kg mild-cure boneless gammon joint

• 3 litres dry ginger ale

• 1 jar chunky ginger preserve

• 2 tablespoons hot English mustard (from a jar)

• 100 grams soft dark brown sugar

The Slaw

• 1/2 red cabbage finely shredded

• 1 fennel bulb, finely sliced

• 1 large carrot, finely grated

• 1 red onion, finely sliced

• 1 red apple, finely grated

• 1 cup of mayonnaise

• 1/2 cup sour cream

• A splash of Cider vinegar

Preparing the Ham

Start by placing the gammon joint in a large pan. Pour the dry ginger ale over the joint, then top up with water until the ham is just covered. This method ensures the ham stays moist and tender during cooking.

Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Let the ham bubble away for about 3½ hours. This slow cooking breaks down the meat fibres, resulting in a juicy and flavourful ham.

Making the Glaze

While the ham cooks, preheat your oven to 200°C Fan (gas mark 7 or 400ºF). The glaze is simple but powerful in flavour. In a small bowl, combine:

• Chunky ginger preserve (or marmalade if you prefer)

• Hot English mustard

• Soft dark brown sugar

  
  

Stir these ingredients together until smooth.

Glazing and Roasting the Ham

After the ham has simmered for 3½ hours, carefully lift it out of the pan and place it in a foil-lined roasting tin. Remove the skin, leaving a thin layer of fat to keep the ham moist and help the glaze stick.

There’s no need to score the surface. Simply spread the glaze generously over the ham. Place it in the hot oven for 20 minutes. This step caramelizes the glaze, creating a sticky, flavourful crust that makes the ham irresistible.

Making the Slaw

Combine the slaw ingredients in a large bowl and mix to ensure the sauce coats the vegetables evenly.

Serving Suggestions

Once the ham is out of the oven, transfer it to a carving board. Let it rest for a few minutes before slicing as thinly as possible. Thin slices allow the glaze to shine through with every bite.

Serve the ham with crispy fries for a satisfying crunch and a fennel, red cabbage, and apple slaw to add freshness and a bit of tang. The slaw’s crisp texture and bright flavours balance the rich, sweet ham beautifully.