Adam Liaw’s rum and ginger glazed ham
This ham glaze takes its inspiration from a Dark and Stormy cocktail, but boiling it for about 20 minutes cooks off most of the alcohol. And if you’d rather not include the rum, it will still taste great without it.
Ingredients
3 tbsp dark rum
½ cup dark brown sugar
1 cup ginger marmalade
½ cup ginger beer
2 tbsp soy sauce
whole leg ham (about 6-8kg)
¼ cup whole cloves
lime wedges and mint sprigs, to serve
Method
Step 1
Combine the rum, sugar, ginger marmalade, ginger beer and soy sauce in a small saucepan. Bring to a simmer and simmer for about 20 minutes, until the glaze reduces to a consistency a bit thicker than maple syrup.
Step 2
Heat your oven to 160C fan-forced (180C conventional). Remove the skin from the ham and score the fat in a criss-cross pattern. Stud with the cloves and brush liberally with the glaze. Roast the ham for 1½ hours, stopping several times during cooking to brush with more glaze. Serve with lime wedges and sprigs of mint.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-rum-and-ginger-glazed-ham-20251202-p5nk6y.html