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Sticky Marmalade Gammon


For the glaze

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

For the gammon 

  • 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


  • Preparation time: 10 minutes
  • Cooking time: 180 minutes
  • Serves: 6 - 8 people


For the glaze

  • Mix together the marmalade, honey and mustard

For the gammon 

  • 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 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.

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