Roasted Ham with Ginger
Prep
20 mins
Cook
1 hr 30 mins
Servings
8
Difficulty
Medium
This roasted ham with ginger is one of my go to dishes when I want to impress without spending hours in the kitchen. The whole thing comes together in just two hours, and honestly, most of that is hands off cooking time. Fresh ginger is the star here, bringing warmth and a subtle kick that plays beautifully against the sweet glaze. Beyond the amazing flavor, ginger is fantastic for digestion and has natural anti inflammatory properties. The best part? You probably have most of these ingredients already, making this an economical choice for feeding a crowd.
Ella x
Ingredients
- 2¼ kgbone-in ham(scored in a crosshatch pattern)
- 3 tbspfresh ginger(minced)
- 237 mlbrown sugar(packed)
- 3 tbspdijon mustard
- 237 mlapple cider vinegar
- 20whole cloves
- 1 tspground cinnamon
- 1 tspblack pepper(freshly cracked)
- 3 tbsphoney
- 1 tbsporange zest
- 237 mlbeef broth
- 2 tbspunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 325°F. Remove the ham from refrigeration 30 minutes before cooking to allow it to reach room temperature.
Tip: Room temperature ham cooks more evenly throughout.
- 2
Place the ham cut-side down in a large roasting pan. Pour beef broth into the bottom of the pan and cover tightly with aluminum foil.
Tip: The broth creates steam that keeps the ham moist during the long cooking process.
- 3
In a small bowl, whisk together minced ginger, brown sugar, Dijon mustard, apple cider vinegar, honey, orange zest, cinnamon, and black pepper until well combined.
Tip: Making the glaze ahead saves time and allows flavors to meld.
- 4
Bake the ham covered for 60 minutes. Then carefully remove the foil and press whole cloves into the scored pattern of the ham.
Tip: Pierce the skin gently so cloves stay in place during the remaining cooking time.
- 5
Brush the ginger glaze generously over the entire surface of the ham, working it into the scores and around all sides.
Tip: Use a pastry brush for even coverage of the glaze.
- 6
Return the ham to the oven uncovered and bake for an additional 25-30 minutes, basting with the glaze and pan drippings every 8 minutes.
Tip: Frequent basting creates a rich, caramelized crust and keeps the meat juicy.
- 7
In the final 5 minutes, brush on any remaining glaze and increase oven temperature to 400°F to achieve a deeper caramelization.
Tip: Watch carefully during this step to prevent burning.
- 8
Remove the ham from the oven and let it rest for 10 minutes. Strain the pan drippings through a fine mesh sieve and whisk in butter for a pan sauce.
Tip: Resting allows juices to redistribute, keeping the meat moist when sliced.
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