Ginger Beer Makes the Best Christmas Ham
Feel fully prepared and fully inspired for Christmas with our collection of festive recipes. Get ready for the feast with easy to follow advice on cooking ham, stuffing, desserts and all the extras. We have the mains, sides and desserts covered. All you need to do is eat, drink and be merry.
Ginger Beer-Tamarind Glazed Ham
This sweet and sticky ham deserves to be the main attraction at your next Christmas celebration. Stir Carib’s Ginger Shandy into your sauce; the bubbles will tenderize the meat while enhancing the sweetness. Cooking it low and slow will ensure that it melts in your mouth. Save any leftovers for sandwiches, soups or quiche.
YIELDS: 10 Servings
COOK TIME: 2 hrs 30 mins
INGREDIENTS
- 1 ham (3 to 4 pounds)
- 1 bottle Shandy Carib Ginger
- 1⁄2 cup tamarind paste or tamarind chutney
- 1 cup brown sugar
- 1⁄4 cup mustard
DIRECTIONS
- Preheat oven to 350°F and line a large-rimmed baking sheet with foil.
- Score the fatty side of the ham, making diamond shapes about 1⁄2-inch deep in a criss- cross pattern. Place the ham on a foil-rimmed baking sheet, keeping the fat-side up. Set aside.
- Combine the rest of the ingredients from Shandy Carib Ginger to mustard in a small saucepan and bring to a boil over medium-high heat. Simmer and reduce to a syrup, about 20 minutes.
- Using a pastry brush, spread the glaze all over the ham.
- Bake for 2 hours, or until a meat thermometer reads 140°F. Baste with the pan
drippings every 30 minutes. - Slice the ham to your liking and serve warm with remaining glaze.
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