Marmalade Glazed Ham
This Marmalade Glazed Ham is fit for a feast when served with buttered new potatoes!
Ingredients
- 5kg/5lb 8oz gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 375g/13oz marmalade
- 1 tsp cloves
- 1kg/2lb 4oz new potatoes
- Chopped Parsley
- 50g/1¾oz butter
Method
- Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion and star anise. Pour in enough cold 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 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
- Preheat the oven to 230C/210C Fan/Gas 7.
- Lift the cooled ham from the cooking liquid and transfer to a roasting tin.
- Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade over the top.
- Stud with cloves and return to the oven for a further 20 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.
- Meanwhile, boil the potatoes in a saucepan of salted water with the parsley for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.
- To serve, pile the buttered potatoes onto a serving platter and place the gammon on top.
Ingredients
- 5kg/5lb 8oz gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 375g/13oz marmalade
- 1 tsp cloves
- 1kg/2lb 4oz new potatoes
- Chopped Parsley
- 50g/1¾oz butter
Method
- Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion and star anise. Pour in enough cold 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 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
- Preheat the oven to 230C/210C Fan/Gas 7.
- Lift the cooled ham from the cooking liquid and transfer to a roasting tin.
- Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade over the top.
- Stud with cloves and return to the oven for a further 20 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.
- Meanwhile, boil the potatoes in a saucepan of salted water with the parsley for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.
- To serve, pile the buttered potatoes onto a serving platter and place the gammon on top.
