Sunday, 13 February 2011

Sweet Chilli Glazed Ham & Sweetcorn Pudding

I've been wanting to cook this ham for few weeks now and it finally happened last night. I wrote the recipe in my scribble journal just before Christmas with the thought, this will make a fantastic centre piece for a festive gathering, but came the season (and gone) and the ham sadly never made it to the table; not until yesterday anyway.

The night before cooking, I always soak the ham in cold water to get rid some of the excess salt, though I've been told there's no need to do that these days. The next day, place the ham in a clean pan and completely cover it with water and add peppercorns, bay leaves and grated ginger. Bring to the boil, the reduce the heat to a simmer. I cook the joint for 1 hour per kilo.

The glaze for the ham is simply made by mixing sweet chilli jam*, smoked paprika, light brown sugar, soy sauce and sesame oil in a bowl. When the ham had its time, remove it from the pan carefully to a roasting tin and remove the thick layer of the skin, leaving some of the fat. This should comes off easily in one large piece. With a sharp knife, score the meat diagonally and then pour the glaze over the meat, covering evenly. I highly recommend using a disposable aluminium tin or line your roasting tin with strong foil for easy clean up later. Cook in the pre-heated 200 C oven for 30 minutes.

Once the glazed is sticky and the joint is slightly scorched, remove from the oven and let it rest before you carve. Serve with some peas and sweetcorn pudding. Yum.

* I use Nudo sweet chilli jam because I love the product and it's organic. But you could as easily use the sweet chilli dipping sauce (Thai or Chinese) from the supermarket. Or if you want to have a go at making your own chilli jam, I have a couple blogger friends who can help you: Angela at The Good Soup and Anna from The Hospitality Guru.

Sweetcorn Pudding
Recipe by Nigella Lawson
Serves 8

5 eggs
510 g can sweetcorn, drained
418 g can creamed sweetcorn
300 ml full-fat milk
300 ml double cream
60 g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 180 C and butter an over-proof dish. Whisk the eggs in a large bowl and then add the remaining ingredients, mix well. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.


  1. OMG I'm literally waiting for something very similar to come out if the oven Si I know how good this is going to take. Genius Sunday or what!?!?

  2. Dom, great minds think alike. :)
    Enjoy the ham.

  3. this ham looks so succulent....and how fun to cook through Giada's cookbook (she is most definitely hot!) - I relate the most to her I think, we seem to share a lot of the same memories of growing up and cooking with grandma!!! I am also loving those pumpkin scones!!!! I love hanging out with people who love to talk about food as much as I do LOL ~ hope your weekend is just glorious and happy valentine's day!

  4. Made ham a few weeks ago, and the only thing that stopped me from doing the pudding was a complete lack of creamed corn. Where the hell do I get it?

  5. I've never made ham but if I was going to I would give your recipe a try first. This looks and sounds so delicious.

  6. Yummooo that is one good lookin' ham! Well done Michael! And hope you have a lovely Valentine's Day :)

  7. I have tried ham a few different ways, but not this one. Thanks for sharing as I have some chilli jam I made at christmas which I think would work perfectly for this. Nigella's sweetcorn pudding is divine isn't it? :)

  8. Mr.P: I bought my creamed corn in an oriental supermarket.

    Karen: Nigella's sweetcorn pudding is sublime. I cannot have ham without it. So good.

  9. heh dear Michael, your ham looks gorgeous. and I can't believe it's been so long since I've visited- at least a week :) And so much has happened here, I've got so much to read!!

  10. That looks so delicious! And yes...a beautiful centerpiece for a festive evening.

  11. I love how you prep the ham and what succulent herbs and spices you use, topping that off with a delightful glaze :) The sweetcorn pudding is a wonderful compliment here...