Fiery Goan Glazed Ham

Fiery Goan Glazed Ham

Made With Our Fiery Goan Curry -
2 SERVES
SERVES 6
prep
5 MINS PREP
20 MINS COOK
120 MINS COOK
If you are making a home cooked meal for Christmas, or any time of year, this fiery Goan glazed ham is a showstopper with a difference. Impress everyone this year!
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 1.3kg gammon joint – soaked overnight to remove the extra salt
  • 250ml water or chicken stock
  • 2 tsp demerara sugar, plus ½ tsp extra for sprinkling
  • 1–1½ tbsp whole cloves
Method
  1. Preheat the oven to 180°C (Fan 160°/Gas Mark 4).
  2. Mix the base and main sauces together and take ¼ out and mix with 2 tsp of demerara sugar. Mix well and keep aside. With the remaining sauce, mix with the water or stock.
  3. In a roasting tin, place the gammon joint and pour the sauce/stock mixture over and cover with foil and place into the oven and cook for 1¼ hours.
  4. Remove from the oven and leave to sit for 10 minutes. Increase the oven heat to 2000C (Fan 1800/Gas Mark 6).
  5. Using a small knife gently remove the skin of the gammon, and score the fat of the gammon into diamond shapes and glaze with the ¼ sauce mixture.
  6. Stud with the whole cloves in between the diamond edges, sprinkling with the extra ½ tsp sugar all over the glaze.
  7. Place into the hot oven and cook for a further 30-35 minutes until the top is nicely glazed.
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 1.3kg gammon joint – soaked overnight to remove the extra salt
  • 250ml water or chicken stock
  • 2 tsp demerara sugar, plus ½ tsp extra for sprinkling
  • 1–1½ tbsp whole cloves
  1. Preheat the oven to 180°C (Fan 160°/Gas Mark 4).
  2. Mix the base and main sauces together and take ¼ out and mix with 2 tsp of demerara sugar. Mix well and keep aside. With the remaining sauce, mix with the water or stock.
  3. In a roasting tin, place the gammon joint and pour the sauce/stock mixture over and cover with foil and place into the oven and cook for 1¼ hours.
  4. Remove from the oven and leave to sit for 10 minutes. Increase the oven heat to 2000C (Fan 1800/Gas Mark 6).
  5. Using a small knife gently remove the skin of the gammon, and score the fat of the gammon into diamond shapes and glaze with the ¼ sauce mixture.
  6. Stud with the whole cloves in between the diamond edges, sprinkling with the extra ½ tsp sugar all over the glaze.
  7. Place into the hot oven and cook for a further 30-35 minutes until the top is nicely glazed.
MADE WITH OUR DELICIOUS
Fiery Goan Curry
In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.
£3.00
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100p per 100g
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