Marmalade glazed ham
The Christmas countdown has begun, and today James Tanner is showing us how to make an easy and delicious ham glaze which goes a long way as you can keep eating it a few days after cooking. The marmalade gives it a lovely sticky delicious finish which will go down a treat
Ingredients
20 cloves250g good quality marmalade150g light brown sugar1 tbsp wholegrain mustard3 kg smoked gammon joint2 large carrots cut in half lengthways to use as a trivet if you have not rack to fit your oven tray
Method
Pre heat oven to180C/Gas 4
Take the gammon and remove the rind in one piece and keep. Using a knife score the fat on the gammon (not the meat) with large criss cross diamond-shaped lines.
Place the gammon on a rack of carrot halves in a roasting tin, cover the gammon with the rind and add 250ml of water to the tin. Cover with foil and cook in the oven for 1 1⁄2 hours.
Remove from oven; take the foil and the rind off the ham. leave to cool slightly.
Stud the cloves on the gammon. put the orange marmalade, sugar, mustard and 25ml water in a pan and bring to a simmer then spread and brush over the gammon joint.
Put a splash of water into the baking tray if evaporate from cooking before and place the gammon back in the oven (the water helps to keep it moist and stops the sugars from burning on the bottom of the tray) and cook for a further 30-40 minutes, basting frequently until the gammon has a golden glaze and is cooked through.
If necessary, add more water to the roasting tin as you cook.
Allow the gammon to rest for 30 minutes before carving and serve.
Great server with cheese, crusty bread and chutney!