Marmalade and ginger-glazed ham

Name: Marmalade and ginger-glazed ham
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Ingredients: 3.6 kg (8lb) gammon joint on the bone or 3kg (6 1/2lb) off the bone; 1 large onion, quartered; 7 1/2 cm (3in) fresh root ginger, thickly sliced; 2 bay leaves; 12 peppercorns; 1 L (1 3/4 pints) cider or apple juice; 1 orange, thickly sliced; 1/2 tbsp ground ginger; 3 tbsp. marmalade; Whole cloves for studding the ham

This glazed ham has a wonderful flavour from the marmalade and ginger and is the perfect centerpiece for the dinner table

By The GH Kitchen TeamPublished: 30 December 2008

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Food, Ingredient, Pork, Red meat, Meat, Peach, Animal product, Beef, Dishware, Cuisine,

Cooking Notes: plus overnight soaking (optional)

Serving notes: Serves 8 with plenty of leftovers

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Prep Time:

15 mins

Cook Time:

4 hrs

Total Time:

4 hrs 15 mins

Ingredients

3.6 kg (8lb) gammon joint on the bone or 3kg (6 1/2lb) off the bone
1 large onion, quartered
7 1/2 cm (3in) fresh root ginger, thickly sliced
2 bay leaves
12 peppercorns
1 l (1 3/4 pints) cider or apple juice
1 orange, thickly sliced
1/2 tbsp ground ginger
3 Tbsp. marmalade
Whole cloves for studding the ham

Directions

1. Step 1
  Weigh gammon to calculate the cooking times, allowing 25min per 450g (1lb). To reduce the saltiness of the gammon, soak in cold water overnight. Alternatively, put in a large pot and cover with water. Bring to the boil and simmer for 10min. Discard water.
2. Step 2
  When ready to cook, put the gammon into a large pan, add the onion, ginger, bay leaves, peppercorns, cider or apple juice and orange pieces, then cover with cold water. Bring just to the boil, then simmer very gently for the calculated cooking time. Don't let the water boil as this will toughen the meat.
3. Step 3
  Preheat oven to 200°C (180°C fan) mark 6. Put the joint on a board. Put three ladlefuls of the poaching liquid into a jug. Strain remainder, freeze for up to one month and use to make soup. Cut away and discard the gammon skin, leaving behind a thin layer of fat. Use a sharp knife to score a criss-cross diamond pattern, taking care not to cut into the flesh. Preheat oven to 200°C (180°C fan) mark 6. Put the joint on a board. Put three ladlefuls of the poaching liquid into a jug. Strain remainder, freeze for up to one month and use to make soup. Cut away and discard the gammon skin, leaving behind a thin layer of fat. Use a sharp knife to score a criss-cross diamond pattern, taking care not to cut into the flesh.
4. Step 4
  Transfer ham to a roasting pan just large enough to hold it. Mix together the ginger and marmalade in a small bowl. Brush over the joint, then stud each diamond with a clove. Pour the reserved poaching liquid around the meat. Roast for 30min, basting every 10min. Leave the ham to stand for at least 15min on a board. Slice thickly and serve.

Per Serving:

Calories: 317
Total carbs: 19 g
Sugars: 18 g
Total fat: 13 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time