20 mins
Honey and Marmalade-glazed Gammon
Recipe by Graham
This stunning Honey and Marmalade-glazed Gammon, glazed with fruity marmalade and sticky honey is great for feeding a crowd. Ideal for entertaining, it's easy to make but looks great and frighteningly professional!
Healthy Salmon & Egg White Frittata 
Honey Spare Ribs Ingredients for Honey and Marmalade-glazed Gammon
Currently displaying quantities in US Imperial Measurements
How to Cook Honey and Marmalade-glazed Gammon
- Place the gammon joint into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain off the water. Return the gammon to the pan, pour in enough orange juice to cover half of the gammon, then add enough cold water to cover the gammon completely.
- Peel the onions and cut in two. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.
- Remove the gammon from the pan, allow to cool a little, then remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. Place the joint into a large roasting tin.
- For the glaze, mix together the sugar, honey, marmalade and mustard in a bowl. grate (shred) the zest off the three oranges and squeeze the juice from two of them. Add the zest and juice to the bowl and mix until well combined. Spoon the glaze evenly over the gammon.
- Roast the gammon in a preheated moderate oven (Mk 4 - 360ºF - 180ºC) for 45 minutes, basting frequently with the glaze and juices from the roasting tin, until the gammon is cooked through and golden-brown all over.
- Set aside to rest, then carve into thick slices and serve with Potato and Pea Nests. Alternatively, the gammon can be eaten cold as part of a cold platter.
GRAHAM'S HOT TIP:
This gammon looks good enough to carve at the table, so place on a large platter and enjoy the looks of delight on your guests' faces as you serve them direct from the joint.
Reviews of Honey and Marmalade-glazed Gammon
| July 28 2014 It was easier than I though to prepare such a lovely piece of meat. It looks great, also tastes great cold on a sandwich as well. There was very little left so that speaks for itself ! The sticky marmalade glaze was wonderful. We had it with lots of fresh veggies. Clean plates all round. Rosie (2 reviews) |
April 03 2014 I love this recipe for gammon and use it whenever I get the time! Beautiful ham every time and everyone always loves it. Good for off the bone ham too. Yum. tatsu (6 reviews) |
December 26 2012 I used a boneless joint of gammon for this recipe. I also poured the glaze in the bottom of the dish into a serving bowl and poured it over the first serving of gammon (which we had with roast potatoes and veg). Absolutely delicious, the rest we will slice when cold and use for sandwiches on New Year's Eve. Tarbuck (2 reviews) |
What To Eat Tonight
Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.
Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.
Other Pork Recipes
Maple-Glazed Pork Chops - the ultimate in "sweet and sour". The sweetness of the syrup in no way overwhelms the flavour of the pork.
Rillettes de Porc (pronounced "ree-et-der-por") is very French and very tasty! If you're on a strict diet, maybe choose something different though!
Whilst the traditional British roast dinner is beef, pork is an entirely acceptable alternative.Check on your guests religious beliefs first, though.
