Sticky marmalade gammon by Mark Hayward

Sticky marmalade gammon by Mark Hayward

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Sticky marmalade gammon

Sticky marmalade gammon

A gammon joint is a ‘must’ at Christmas – not only does it always make an impressive centrepiece, it gives you plenty of delicious leftovers to feed the family for a couple of days. Cooking a gammon joint from scratch is easy and likely to be more economical than buying a ready-cooked joint.

Prep time: 10 minutes

Cook time: 3 hours

Serves: 6-8 plus some leftovers

Sticky marmalade gammon ingredients

  • 3.5kg boneless RSPCA Assured labelled gammon joint
  • 1 litre of fresh orange juice
  • 8 cloves, plus extra for studding the gammon
  • 1 onion, peeled, halved
  • 2 large bay leaves

For the glaze:

  • 4 tbsp orange marmalade
  • 4 tbsp clear honey
  • 3 tbsp wholegrain mustard

Sticky marmalade gammon method

Put the gammon in a large, deep pan and cover with water and bring to the boil.

Remove from the heat and drain.

Return the gammon to the pan, and pour in the orange juice and enough cold water to cover the gammon completely.

Push two cloves into each onion half and add to the pan along with the bay leaves.

Cover with a lid and bring gently to the boil (this will take about 30 minutes), skim the surface and then reduce the heat to a simmer.

Cook gently for 2 ½ hours, adding more hot water to the pan as necessary.

Preheat the oven to 180°C/fan oven 160°C, 350°F/gas 4.

Remove the gammon from the pan and place it on a chopping board.

Using a long knife remove the skin, leaving behind a thin layer of fat.

Score the gammon in a diamond pattern with the tip of a knife.

Place a clove in the middle of a few of the diamonds.

Put the gammon in a roasting tin.

Mix together the marmalade, honey and mustard, and spoon or brush the glaze evenly over the gammon.

Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.

Serve the gammon hot with red cabbage and roast potatoes or cold with a selection of cheese and pickles.

Recipe: The Freedom Food Celebrity Recipe Collection

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