Marmalade-glazed Christmas ham
This delicious glazed gammon joint makes a great alternative to turkey for your Christmas centrepiece. Recipe and image courtesy of La Vieja Fábrica, laviejafabrica.co.uk
Prep: 15 mins
Cook: 2 hrs
plus resting time
Serves: 4-6
Ingredients
- 1kg boneless gammon joint
- 1 onion, halved
- 2 bay leaves
- cloves
- 6 black peppercorns
- small carrot, chopped
- 1 celery stick, chopped
- 4 tbsp La Vieja Fábrica no peel Seville orange marmalade
- 2 tbsp brown sugar (light or dark muscovado)
- 1 tbsp Dijon mustard, or wholegrain if preferred
- ½ tsp ground cinnamon, or mixed spice if preferred
Method
Step 1
Place the gammon joint in a large pan, cover with cold water
and add the onion, bay leaves, peppercorns, carrot, and celery. Bring to the boil, then reduce to a gentle simmer. Cook for
about 45 minutes per 500g. Skim any foam as it cooks.Step 2
Remove the gammon and allow to cool slightly. Preheat the
oven to 200°C/180°C fan/gas mark 6 and line a roasting tray
with foil. Peel away the skin, leaving an even layer of fat. Score
the fat in a diamond pattern and stud a few cloves into the crosses.Step 3
In a small pan, gently melt the glaze ingredients until combined.
Step 4
Place the gammon joint in the prepared tray. Brush with about half the glaze and roast for 15 minutes. Remove, brush with the remaining glaze, and roast for a further 15 minutes until glossy, sticky, and caramelised. If eating hot, let it rest for 10 minutes before slicing and serving.
