Marmalade Glazed Ham, Egg and Chips
Marmalade Glazed Ham, Egg and Chips is a fabulously festive meal that is perfect for serving up to crowd over the Christmas break.
Ingredients
- 2.5kg gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- Small handful of peppercorns
- 375g marmalade
- 1 tsp cloves
Sauce
- 50g butter
- 500ml milk
- 1 tbsp plain flour
- 1 tsp Dijon mustard
- 1 small bunch parsley, chopped
To serve
- Fried eggs
- Chips
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 1.5 hrs or until the meat is tender, then set aside to cool in the cooking liquid.
- Preheat the oven to 200°C.
- Lift the cooled ham from the cooking liquid and transfer to a roasting. Score the ham with a criss-cross pattern, then spread the marmalade over the top and stud with cloves.
- Return to the oven for a further 30-40 mins, basting with the glaze every 5-8 mins, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
- For the sauce, heat the butter until foaming, then whisk in the flour, followed by the milk and mustard. Finish with parsley and season.
- Place the gammon on a plate and spoon over the sauce. Serve with fried eggs and chips.
Ingredients
- 2.5kg gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- Small handful of peppercorns
- 375g marmalade
- 1 tsp cloves
Sauce
- 50g butter
- 500ml milk
- 1 tbsp plain flour
- 1 tsp Dijon mustard
- 1 small bunch parsley, chopped
To serve
- Fried eggs
- Chips
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 1.5 hrs or until the meat is tender, then set aside to cool in the cooking liquid.
- Preheat the oven to 200°C.
- Lift the cooled ham from the cooking liquid and transfer to a roasting. Score the ham with a criss-cross pattern, then spread the marmalade over the top and stud with cloves.
- Return to the oven for a further 30-40 mins, basting with the glaze every 5-8 mins, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
- For the sauce, heat the butter until foaming, then whisk in the flour, followed by the milk and mustard. Finish with parsley and season.
- Place the gammon on a plate and spoon over the sauce. Serve with fried eggs and chips.
