Marmalade Glazed Ham
By Karen Burns Booth www.lavenderandlovage.comPrint this recipe
The perfect recipe for Sunday dinner. Leftovers can easily be used for sandwiches the following day. A great way to use up any leftover marmalade in the fridge.
1.8 to 2kg ham or gammon (unsmoked is best)
1400mls cider or apple juice
2 bay leaves
1 onion, peeled and cut in half
6 cloves, pressed into the onion halves
1 carrot, peeled and cut in half
10 black peppercorns
6 tablespoons Three Fruit Marmalade
grated zest and juice of one orange
Three Fruit Marmalade
- Place the ham or gammon into a large saucepan that has a lid. Pour in the cider or apple juice and then add the bay leaves, clove studded onion halves, carrot halves and the black peppercorns. Bring the pan to the boil and then turn it down to a gentle simmer and simmer for 30 minutes per 500g, so a 2 kilo ham or gammon will simmer for 2 hours.
- Once the ham/gammon is cooked, take it out of the cooking liquor and drain it. Cut the skin off and leave a little fat around the meat.
- Place the ham/gammon into a roasting tray or container. Spread the marmalade over the surface and fat and then scatter the orange zest over before pouring the orange juice into the tray.
- Cook the ham/gammon for 15 to 20 minutes in a hot oven, 200C/400F/Gas mark 6 until the skin is browned and the marmalade has glazed the ham/gammon and become a liquid sauce.
- Spoon some of the marmalade liquid over the meat and allow to rest for 20 to 30 minutes before carving in thin slices and serving with seasonal vegetables.