Marmalade Glazed Ham

A home baked ham has a much better flavour than the shop bought ready cooked version. It is ideal for a buffet or Boxing Day tea. Some joints do not need soaking: check with the supplier first.


  •  6-8 lbs. gammon joint, on the bone
  • 2 tablespoons Seville orange marmelade
  • Finely grated rind and juice of 2 oranges
  • 2 tablesoons Dijon mustard

Directions for Marmalade Glazed Ham

 Soak the joint overnight (if necessary) in cold water. Next day, set oven to 325 degrees F or Mark 3. Place the joint in a large roasting bag seal loosely in foil and put, skin side up, in large roasting tin. Roast the gammon for 20 minutes per pound. Twenty minutes before the end of the cooking time remove from the oven and icrease the heat to 425 degrees F or Mark 7.Mix the marmalade with the orange rind and juice. Cut open the roasting bag or open the foil and, with a sharp knife, remove the rind from the joint, leaving the fat. slash the fat diagonally into "diamond shapes" and spread first with the mustard, then the marmalade, including the marmalade, including the marmalade rind or chunks. Return to the oven for about 20 until glazed. Serve hot or cold. If serving hot, let the joint stand for 15 minutes before slicing. 

Tags: marmalade, ham, recipes Christmas Recipes

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