Honey And Marmalade-glazed Gammon Joint
This succulent orange and honey glazed gammon is a delightful addition to any festive table. The gammon is simmered to perfection with aromatic cloves, bay leaves, and a hint of orange juice. The glaze made with brown sugar, honey, marmalade, and mustard adds a delicious sweet and tangy finish, creating a beautifully caramelized crust as it roasts. Serve this mouthwatering dish hot alongside apple compote and pickled red cabbage, or enjoy the leftovers as a cold cut for a delectable snack.
— Constant Cookbook
Ingredients
- 6kg/13lb 3½oz gammon
- fresh orange juice
- water, to cover
- 8 cloves
- 2 onions
- 4 large bay leaves
- 120g/4oz soft brown sugar
- 3 oranges
- 3 tbsp clear honey
- 3 heaped tbsp orange marmalade
- 3 tbsp wholegrain mustard
- compote apple
- pickled red cabbage
Instructions
- For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
- Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.
- 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.
- Preheat the oven to 180C/360F/Gas 4.
- Remove the gammon from the pan and place into a roasting tin. 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.
- For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
- Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
- Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage.
Prep Time
PT30M
Yield
Serves at least 20
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