How to Cook Honey & Marmalade Glazed Ham/Gammon

Updated on January 19, 2017

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4.5 stars from 8 ratings of Honey & Marmalade Glazed Ham / Gammon
The finished article...
The finished article...

Honey & Marmalade Glazed Roast Ham/Gammon

This is a delicious recipe for a honey & marmalade glazed ham/gammon that I have used many times. It works equally well for smoked or unsmoked ham depending on your preferences. Gammon is a specific cut of ham, the hind leg of pork to be exact. I cooked this last night for 10 friends, and it went down extremely well. The honey & marmalade glaze is very sweet, but it won't be overpowering.

This is a great alternative for Christmas dinner or any other group occasion and will leave you with plenty of leftovers for other meals such as ham and eggs.

Boiling the ham first will ensure it stays really juicy and succulent and absorb the flavors in the liquor and then roasting it with the honey & marmalade glaze will add loads of sweet, delicious flavor to it.

This recipe should easily serve 10-12 people and probably leave leftovers. Cooking time is about 20 / 25 minutes for each 450g / 1lb, so a 2.5kg ham should be cooked for around 2 1/4 to 2 1/2 hours.

Please let me know if you enjoy this recipe, or if you have any comments.

Cooking Time

Cook time: 3 hours
Ready in: 3 hours
Yields: Serves 10-12

Ingredients for the Ham

  • 2.5 - 3kg Boneless Ham / Gammon Joint
  • 1 Carrot, Chopped
  • 1 Onion, Cut into chunks
  • 1tsp Coriander Seeds
  • 1tsp Cumin Seeds
  • 1tsp Black Peppercorns
  • 2 Bay Leaves
  • 15 - 20 Cloves, For sticking into the fat at the end for roasting
  • 1 litre Cloudy Apple Juice, Don't buy the cheap stuff
  • 1 Star Anise
Apple Juice and spices...
Apple Juice and spices...

Ingredients for the Glaze

  • 3tbsp Clear Honey
  • 5tbsp Thich Cut Marmalade, The more orange bits in the better
  • Zest of 1 Orange
  • 50ml Sherry or Port
  • 100g Dark Brown Soft Sugar

Glaze Ingredients...
Glaze Ingredients...

How to Cook Your Honey & Marmalade Glazed Roast Ham

  1. When you first buy a ham the meat will be very salty and not really suitable to eat. To remove the saltiness and if you have time, put your ham in cold water and soak it overnight.
  2. Now you are ready to cook. Ensure you have a large saucepan big enough to fit your cut of meat, you will notice from my photos that I didn’t have a big enough saucepan, in this case half way through the boiling remove the Ham / Gammon and turn it upside down to ensure both ends are cooked. Cover the Ham / Gammon in cold water and bring to the boil. You will notice some froth bubbling on top of the water, this will be the remnance of any salt left in the Ham / Gammon. Remove the Ham / Gammon and pour away the water and wash the saucepan.
  3. Now place the meat back in the saucepan and pour in the apple juice. Top the saucepan up with cold water if required. Add the carrots, onion, peppercorns, coriander seeds, cumin seeds, bay leaves and star anise to the liquid and bring the Ham / Gammon to the boil.
  4. Reduce the heat and simmer the pork for 2 and a half hours. Remember to put the lid on the pan to keep the heat in. If your pan is not quite big enough like mine, you may need to turn the meat over half way through.
  5. Now to make the glaze. Add the honey, marmalade, orange zest, sugar, sherry or port (or both if it’s Christmas!) into a pan and warm it through on a low heat. You don’t want it to boil, but the marmalade should have broken down, but still be a little lumpy and syrupy. This way you get thick lumps of glaze on your ham that are just delicious.
  6. Ensure your oven is preheated to 200°C/gas mark 6 before removing your meat from the saucepan.
  7. Remove the gammon from the saucepan and place onto a board. Discard the liquid as it will be too salty to use for stock or soup. Remove any string that is holding it together. There should be a thick skin on top of the ham, use a sharp knife to carefully remove this to leave a layer of fat beneath it. Don’t be tempted to remove the fat as it adds a great deal of flavor and will crisp up when you roast it.
  8. Carefully score the fat into diamonds, ensuring you don’t cut into the meat. Now put a single clove in the middle of each diamond.
  9. Now pour 75% of the glaze over the fat, using a brush if you have one to get good coverage. I also like to brush the glaze over the sides of the gammon for extra flavor. Cook in the oven for 10 minutes and then remove and pour the rest of the glaze over ham. Now put back in the oven for another 20-25 minutes. Remove the ham every 10 minutes or so to baste it in the juices glaze. If the glaze has solidified or stuck to the pan add a little water to the pan and mix it to lubricate the glaze.
  10. After 30-35 minutes of cooking it should be golden brown, if you remove and it isn’t stick it back in for another 5 minutes.
  11. You now have a delicious honey & marmalade glazed roast pork, so leave it to rest for about 15 minutes before carving and eating.
3kg Gammon...
3kg Gammon...
Boil in water to remove salt
Boil in water to remove salt
Boil for 2.5 hours in the apple juice.
Boil for 2.5 hours in the apple juice.
Heat the ingredients for the glaze in a pan
Heat the ingredients for the glaze in a pan
Boiled gammon with the layer of skin
Boiled gammon with the layer of skin
Skin removed, score into diamonds and add cloves
Skin removed, score into diamonds and add cloves
Cover the gammon with the glaze, roast for 35-40 mins
Cover the gammon with the glaze, roast for 35-40 mins
Out of the oven, rest for 15 minutes
Out of the oven, rest for 15 minutes
Time to carve...
Time to carve...
Ready to eat...
Ready to eat...

Questions & Answers

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      • rdsparrowriter profile image

        rdsparrowriter 3 years ago

        It seems very tasty :) Useful pictures of the recipe :)

      • dommcg profile image
        Author

        dommcg 5 years ago

        Thanks, it really is one of my favourites and is great for feeding a large group.

      • Vacation Trip profile image

        Susan 5 years ago from India

        This looks delicious. Thanks for sharing this recipe.

      • dommcg profile image
        Author

        dommcg 5 years ago

        I don't think you can beat a roast ham and the honey and marmalade glaze is my particular favourite. Many thanks for stopping by.

      • kitkat1141 profile image

        kitkat1141 5 years ago from Ontario, Canada

        Great step by step photos. Glazed ham is such a crowd pleaser!

      • dommcg profile image
        Author

        dommcg 5 years ago

        Thanks DoctorDarts, the combination of the honey and marmalade on the ham really make it work. I hope you give it a go and enjoy it.

      • DoctorDarts profile image

        DoctorDarts 5 years ago

        Perfect recipe for this time of year. Nice one.

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