Sticky Marmalade Gammon
Ingredients
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
Method
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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