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Honey & Marmalade Glazed Roast Ham/Gammon
This delicious recipe for honey & marmalade glazed ham/gammon hits the spot every time. It works equally well for smoked or unsmoked ham, depending on your preferences. Gammon is a specific cut of ham (the hind leg of the pig, 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.
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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
Ingredients for the Glaze
- 3 tbsp clear honey
- 5 tbsp thick cut marmalade (the more orange bits, the better)
- Zest of 1 orange
- 50 ml sherry or port
- 100 g dark brown soft sugar
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How to Cook Your Honey & Marmalade Glazed Roast Ham
- 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.
- 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, halfway 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 a boil. You will notice some froth bubbling on top of the water, this will be the remnants of any salt left in the ham/gammon. Remove the ham/gammon and pour away the water and wash the saucepan.
- Now place the meat back in the saucepan and pour in the apple juice. Top the saucepan 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 a boil.
- 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 halfway through.
- 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 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.
- Ensure your oven is preheated to 200°C/gas mark 6 before removing your meat from the saucepan.
- Remove the gammon from the saucepan and place it 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.
- 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.
- 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 the ham. Now put it back in the oven for another 20-25 minutes. Remove the ham every 10 minutes or so to baste it in the juice's 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.
- After 30-35 minutes of cooking, it should be golden brown. If you remove it and it isn’t, stick it back in for another 5 minutes.
- You now have a delicious honey & marmalade glazed roast pork, so leave it to rest for about 15 minutes before carving and eating.