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READY IN 4 hrs
20 mins
Honey and Marmalade-glazed Gammon Recipe

Honey and Marmalade-glazed Gammon

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

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!

      Preparation Time: 20 Minutes

      Cooking Time: 4 Hours

A Top Choice Recipe for Entertaining

Ingredients for Honey and Marmalade-glazed Gammon

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8 - 10:
FOR THE GAMMON
10 lb
gammon joint
 
fresh orange juice
2
onions
8
cloves (plus extra for studding the gammon)
4
bay leaves
FOR THE GLAZE
4 oz
soft brown sugar
3
oranges
3 tablespoons
clear honey
3 heaped tablespoons
orange marmalade
3 tablespoons
wholegrain mustard

 

How to Cook Honey and Marmalade-glazed Gammon

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 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.
 
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Reviews of Honey and Marmalade-glazed Gammon

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(2 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again 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.
(6 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again 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.
(2 reviews)

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