The idea of a gingerbread glazed ham was inspired by something I saw on one of Jamie Oliver’s Christmas specials last week. I can’t say for sure which show it was, as my PVR is currently jam-packed with a collection of his holiday episodes that are showing me how to cook Christmas with bells on, or some such nonsense. Despite the silly titles, I’ve become slightly obsessed with the programming, and Jackson and I spent two hours last Saturday afternoon watching Jamie cook his way through the holidays.
While I don’t recall if he made a ham per se, I do remember seeing a ham hock stuffed into the oven at some point, and it seems to me it was generously slathered with a spiced mixture not unlike what you might put into gingerbread. Molasses can easily stand in for the typical maple syrup and brown sugar, two common condiments for a sweet-glazed ham, and when combined with mustard and the aforementioned spices this season’s easiest marinade is quickly assembled.
The thing about ham is it’s practically perfect for holiday entertaining. Kids love it, adults devour it, and it works just as well with potatoes as it does with rice. You can glaze it, or not, stud it with cloves or fresh fruit, or bake it au natural. I’m partial to cooking my ham and serving it carved alongside a hearty basket of buns or biscuits, some assorted mustards and chutneys, and leaving everyone alone to fend for themselves.
If you cook it on the bone, that can be used to flavour of pot of pea soup the next day giving you two meals for the price of one. Speaking of cost, ham is fairly inexpensive as far as proteins go, making it ideal for feeding a crowd.
I wish I had a massive spread set-up to show you, but alas, meat doesn’t last long in my house. Ben likes to snack on it late at night, and Jackson enjoys it tucked into sandwiches for his school lunch. I managed to wrangle a few pieces to show you how the glaze adds a hint of colour to the edges of the meat, while infusing it will the very best flavours this season has to offer.
- 1 8-10lb. cured ham, cooked (or any other type of ham)
- 4 Tbsp. molasses
- 4 Tbsp. brown sugar
- 1 Tbsp. grainy Dijon mustard
- 2 Tbsp. orange/clementine juice
- 1 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon allspice
Preheat the oven to 350 degrees F. Place the ham on a parchment or foil lined baking sheet.
Combine the remaining ingredients in a medium mixing bowl and whisk to combine.
Pour ⅓ of the glaze mixture over the ham, spreading it evenly over the surface. Bake ham and brush the top and sides with additional glaze every twenty minutes, for 1 hour.
Serve warm or at room temperature.