Easy Mary Berry Baked Ham Recipe - British Recipes Book (2024)

FAQs

How does Martha Stewart bake a ham? ›

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

Place the gammon snugly in a pan. Completely cover with ginger beer, topping the pan up with water if the ginger beer doesn't cover the top of the gammon. Bring the pan up to the boil, cover and transfer to the preheated oven for about 1 hour 40 minutes (20 minutes per 500g plus 20 minutes over).

Her first book was The Hamlyn All Colour Cookbook in 1970. She hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to Woman's Hour and Saturday Kitchen.

Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)

First, before placing the ham in the oven, wrap the top of the pan with aluminum foil. This helps to retain the moisture that you added as well because the juices won't escape while baking, keeping the area where your ham is cooking moist.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

I usually bake the ham for about 2 hours before adding some of the glaze. Then I'll pop it back in the oven for 20 minutes, add more glaze, and repeat. The goal is to repeat this process until the ham is nice and glossy. The magic happens when you glaze it 2 or 3 or 4 times.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.

What's the difference between cooking gammon and ham? ›

Both of these delicious and versatile cuts are taken from the pig's hind legs. Gammon is meat that has been cured (by being salted, brined or smoked) and sold raw, whereas Ham is meat that has been dry-cured or cooked, and is sold ready to eat. In a nutshell; when you've cooked your Gammon, it becomes Ham.

This process also keeps the ham nice and pink when it's cooked. Before you cook a brined gammon, it's a good idea to soak it in cold water overnight, to wash away some of the excess salt. Alternatively, pop it in a deep pot, cover with water, bring to the boil and poach it for half an hour or so.

Polio affected Mary's left side, causing her spine to twist and leaving her with a weaker and thinner arm and hand. Despite the lasting damage to her body, Berry considers herself "immensely fortunate". She said: "I only had it on my left side and I've got a funny left hand. Everybody thinks I've got arthritis.

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.

Mary Berry faced tragedy when her son William died in a car accident in 1989. Mary says it was her Christian faith that sustained her: 'William's death deepened my faith; without its support, I really would have struggled.

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.

Not Covering Your Ham

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F.

Cooking Temperature and Time

A half ham weighing between five and eight pounds requires 35 to 40 minutes of roasting at 325°F per pound. For whole bone-in hams weighing 12 and 16 pounds, cook the ham at 325°F for 22 to 26 minutes per pound. The internal temperature should be 145°F.