Fiery Goan Glazed Ham
Fiery Goan Glazed Ham
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- 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
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4).
- 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.
- 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.
- Remove from the oven and leave to sit for 10 minutes. Increase the oven heat to 2000C (Fan 1800/Gas Mark 6).
- 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.
- Stud with the whole cloves in between the diamond edges, sprinkling with the extra ½ tsp sugar all over the glaze.
- 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
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4).
- 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.
- 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.
- Remove from the oven and leave to sit for 10 minutes. Increase the oven heat to 2000C (Fan 1800/Gas Mark 6).
- 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.
- Stud with the whole cloves in between the diamond edges, sprinkling with the extra ½ tsp sugar all over the glaze.
- Place into the hot oven and cook for a further 30-35 minutes until the top is nicely glazed.
Keep this recipe for later
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
