Marmalade Glazed Ham
This Marmalade Glazed Ham is the perfect meal for the festive season and easily serves a crowd of 8-10.
Ingredients
- 5kg gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 375g marmalade
- 1 tsp cloves
To serve, poached eggs rosti potatoes and hollandaise sauce
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 ham from the cooking liquid and transfer to a roasting tin. Cover the base in water and pop the aromats from the liquid in too.Take the ham in a criss-cross pattern, then spread the marmalade over the top. Stud with cloves. Return to the oven for a further 30 to 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.
Ingredients
- 5kg gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 375g marmalade
- 1 tsp cloves
To serve, poached eggs rosti potatoes and hollandaise sauce
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 ham from the cooking liquid and transfer to a roasting tin. Cover the base in water and pop the aromats from the liquid in too.Take the ham in a criss-cross pattern, then spread the marmalade over the top. Stud with cloves. Return to the oven for a further 30 to 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.
