Honey, Guinness and Marmalade Glazed Ham
Three ways to cook ham with a delicious glaze...Honey, Guinness and Marmalade Glazed Ham. Great for Christmas or when you want to serve up something a little bit special!
Ingredients
- 5kg gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 1 tsp cloves
Glaze 1
- 500ml Guinness
- 200g runny honey
Glaze 2
- Honey and clove
- 250g runny honey
- 200ml water
- 1 tbsp cloves
Glaze 3
- 350g marmalade
- 200ml water
- 1 tsp mustard seeds
- 2 cinnamon sticks
- 3 star anise
- 1 lemon
- Pinch cloves
- 1 tsp dark and light mustard seeds
Method
- Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, star anise and peppercorns. Pour in enough water to cover the gammon.
- Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 1 1/2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
- Preheat the oven to 200c.
- Lift the cooled-down ham from the cooking liquid and transfer to a roasting.
- For the honey ham, take the ham in a criss-cross pattern, then spread the honey over the top. Stud with cloves. Return to the oven for a further 30 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
- For the Guinness ham, pop the Guinness and honey over the ham. Return to the oven for a further 40 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
- For the marmalade ham, pop the marmalade and spices with the water over the ham. Return to the oven for a further 30 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
Ingredients
- 5kg gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 1 tsp cloves
Glaze 1
- 500ml Guinness
- 200g runny honey
Glaze 2
- Honey and clove
- 250g runny honey
- 200ml water
- 1 tbsp cloves
Glaze 3
- 350g marmalade
- 200ml water
- 1 tsp mustard seeds
- 2 cinnamon sticks
- 3 star anise
- 1 lemon
- Pinch cloves
- 1 tsp dark and light mustard seeds
Method
- Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, star anise and peppercorns. Pour in enough water to cover the gammon.
- Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 1 1/2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
- Preheat the oven to 200c.
- Lift the cooled-down ham from the cooking liquid and transfer to a roasting.
- For the honey ham, take the ham in a criss-cross pattern, then spread the honey over the top. Stud with cloves. Return to the oven for a further 30 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
- For the Guinness ham, pop the Guinness and honey over the ham. Return to the oven for a further 40 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
- For the marmalade ham, pop the marmalade and spices with the water over the ham. Return to the oven for a further 30 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
