Fiery Goan Glazed Ham
  • 6-8
  • 5
  • 120
Fiery Goan Curry
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  • 1.3kg gammon joint – soaked overnight to remove the extra salt
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 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 3500F/1800C /Gas Mark 4.
  2. Mix the base and main sauces together and take ¼ out and mix with the 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 4000F/1800C/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.
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