The subtle sweetness of our Winter Ale compliments pork very well, bringing out the savoury flavour of the meat. For interesting complexity we have used the beer for this festive botanical- and beer glazed Christmas ham.
Echte Lowlander? Dit recept is er ook in het Nederlands!
Botanical- and Beer Glazed Ham
Main | serves 4p
1kg boneless gammon, rind on
50gr brown sugar
5 tbsp. fig marmalade
½ tsp. ground speculaas spices
Pinch of salt
100ml Lowlander Winter Ale
Juice of 1 orange
This is how you make it
- Preheat the oven to 160° and let the ham come to room temperature.
- Make a glaze by mixing the sugar, marmalade, speculaas spices, salt and Winter Ale.
- Score the rind of the ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
- Pour the orange juice in a roasting pan. Cover all sides of the ham richly with the glaze and place in the roasting pan.
- Bake the ham for approx. 1 to 1 ½ hour (about 10 minutes per 100gr). Glaze the ham every 15 minutes.
- Remove from the oven and transfer to a board. Let it rest for 10-20 minutes before carving into thin slices.
- Serve with Speculaas Old Fashioned beertail.