Recipes

Marmalade-Glazed Ham

Bakes to a gloriously burnished orange and tastes beautifully salty-sweet.

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(2 votes)

Instructions

Soak the gammon according to supplier’s instructions – this will generally involve steeping it overnight in cold water, then rinsing and draining. If you are short of time, place the gammon in a large saucepan and cover with cold water, then bring to the boil. Drain and refresh under cold water until it runs clear. This process helps to remove some of the salt.
Preheat the oven to 170C/325F/gas mark 3.
Lay two large sheets of foil, one lengthways and the other widthways, in your largest roasting tin. Place the gammon in the centre, bring the widthways piece of foil up and seal the two ends together in a loose pleat. Now bring the lengthways piece up at each end and seal to make a parcel. Don’t do this too tightly – you need to leave space for the air to circulate.
Place in the oven and bake for 20 minutes per 450g/1lb, or 45 minutes per 1kg/2lb 4oz. Half an hour before the end of the cooking time remove the baked ham from the oven and increase the heat to 220C/425F/gas mark 7. Open the foil and transfer the ham to a work surface. Drain off all the fat from the pan.
Cut away the string. Remove the skin by making a couple of horizontal incisions and peeling it off in strips, making sure you leave a layer of fat. Use a cloth to protect your hands from the heat. With a sharp knife, score the fat in a criss-cross pattern, to make diamond shapes. Be careful not to pierce the meat. Press a clove in the centre of every two or three diamond shapes.
Line the base of the roasting tin with more foil and place the ham on top. Melt the marmalade in a small, heavy saucepan over a medium heat. Whisk in the mustard and 2 tbsp water. Boil until the mixture thickens enough to coat a spoon without dripping, about 6 minutes.
Spread the glaze over the fat of the ham and return to the oven for a further 30 minutes. Leave to rest for 30-45 minutes before carving. Alternatively, leave to cool slowly overnight.

This is delicious served with chutneys or fruit relishes.