High Tea with Ham and Eggs and Marmalade Glazed Ham/Gammon Recipe

Marmalade Glazed Gammon (Ham)

Marmalade Glazed Gammon (Ham)

High Tea with Ham and Eggs

and

Marmalade Glazed Ham/Gammon Recipe

Ham and Eggs for Tea

Ham and Eggs for Tea

Although it is almost winter and our wonderful, blazing autumn fades with every scarlet and russet leaf that drops, my chickens are still laying well and every day finds me walking back to the house with a small basket of eggs……some still warm with black, white or grey feathers attached to them. It’s also the time of year for early tea and comforting fare, and there is nothing as comforting for me than a high tea of ham and eggs, served with a smoky Lapsang Souchong loose leaf tea and home-made wholemeal bread buns. Although I am happy to buy my ham from the local butcher or farm shop, there is nothing better than cooking your own, and today’s recipe for Marmalade Glazed Ham (or gammon) is a family favourite of ours, and makes a stunning centre-piece for Thanksgiving (for my chums across the pond!), Christmas, New Year and Easter, although I often cook a gammon or ham joint during the week, for weekend breakfasts, sandwiches, soups, pies and of course a tasty ham and pease pudding supper.

Marmalade Glazed Gammon

Marmalade Glazed Gammon

And, talking of ham and pease pudding, I would like to share a link with you today for a bread recipe that is essential as a vehicle for any ham and pease pudding sarnie, it’s included in the Kenwood Secret Family Recipes Collection – it’s a recipe for my nanny’s Stotty Cake and you can read all about it and see the recipe here: Nanny’s Stotty Cakes ……

Stotty Cakes

Stotty Cakes

…..as well as my recipe for Stotty Cake, and I also have a few more family secret recipes to be added to the collection, there are also many other family recipes in the collection from other food bloggers and writers, so it’s well worth a visit. Plus, if you have a secret family recipe you would like to share, than if you submit it HERE, and you will be in with a chance to win a FABULOUS Kenwood Chef Titanium! As the proud owner of one of these amazing food mixers, I can tell you that ever since owning one, it has made my baking and cooking so much easier, and I LOVE mine! But back to today’s’ recipe and my high tea of ham and eggs…..

Marmalade Glazed Ham or Gammon

Marmalade Glazed Ham or Gammon

…….this lovely recipe is easy to make and the added marmalade glaze infuses the ham or gammon with flavour as well as keeping the meat so tender and moist. You simply simmer the ham or gammon joint in a spiced cider (or apple juice) liquor and then bake it for the last 30 minutes for the sticky marmalade glaze. This recipe is my dad’s favourite and I cook it every Christmas Eve as part of our festive “running buffet”. Once the ham has been cooked and served, any leftovers are just brilliant for sandwiches, pies, stews and soups (using some of the cooking liquor the meat was cooked in) as well as being served as cold cuts with salads, pickles and chutney. I also LOVE slices of cold ham fried for breakfast with eggs, as well as for high tea with boiled eggs, as you can see from my photos.

High Tea with Ham and Eggs

High Tea with Ham and Eggs

This recipe was created with Mackays Twelve Days of Christmas challenge in mind; as I was sent a selection of jams and marmalade and asked to come up with some recipes using them, preferably with some festive flair;  you can see what other bloggers have come up with if you search for the hash-tag on twitter: #christmaswithmackays and this is my first entry for this lovely festive challenge. I used two types of Mackay’s marmalade for my recipe, come classic SEVILLE ORANGE MARMALADE that I had left in the fridge, and some THREE FRUIT MARMALADE that was sent to me as part of my #christmaswithmackays package.

Mackays Marmalade

Mackays Marmalade

I think that my recipe for Marmalade Glazed Ham/Gammon is very festive and makes good use of the marmalade I was sent, what’s left of it anyway after I have slathered it on my toast in the morning! The recipe is shared below and if you do make this recipe, here are a couple of tips –  unsmoked ham or gammon is usually better than smoked for this recipe, and always cook a joint bigger than you think you need, as I can assure you that many a midnight fridge raider has wiped the plate clean of ham! Plus, it’s great to have some home-cooked ham for the school or office lunch box too. Have a GREAT Friday and enjoy the weekend, see you later with more recipes and news, Karen 

High Tea with Ham and Eggs and Marmalade Glazed Ham/Gammon Recipe

High Tea with Ham and Eggs and Marmalade Glazed Ham/Gammon Recipe

Disclaimer: I received some Mackays jams and marmalade to test and try in the creation of some Christmas recipes. All views and opinions are my own and I was not paid for share this post.

I also previously received some Kenwood products in order to assist my recipe creation for the bread recipe over on the Kenwood site.

Marmalade Glazed Gammon (Ham)

Serves 6 to 8
Prep time 10 minutes
Cook time 2 hours, 30 minutes
Total time 2 hours, 40 minutes
Meal type Breakfast, Lunch, Main Dish, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
A delectable way to cook and serve a gammon or ham joint; the meat is first simmered in a spiced cider or apple juice liquor, before being roasted with a marmalade glaze. This recipe is perfect for any special occasion such as Easter, Christmas, Thanksgiving, New Year or a family gathering, and any left over meat can be used in sandwiches the next day, or as part of a buffet.

Ingredients

  • 1.8 to 2kg ham or gammon (unsmoked is best)
  • 1400mls cider or apple juice
  • 2 bay leaves
  • 1 onion, peeled and cut in half
  • 6 cloves, pressed into the onion halves
  • 1 carrot, peeled and cut in half
  • 10 black peppercorns
  • 6 tablespoons marmalade (I used Mackays three fruit marmalade and Seville orange marmalade)
  • grated zest and juice of one orange

Note

A delectable way to cook and serve a gammon or ham joint; the meat is first simmered in a spiced cider or apple juice liquor, before being roasted with a marmalade glaze. This recipe is perfect for any special occasion such as Easter, Christmas, Thanksgiving, New Year or a family gathering, and any left over meat can be used in sandwiches the next day, or as part of a buffet.

Directions

Step 1 Place the ham or gammon into a large saucepan that has a lid. Pour in the cider or apple juice and then add the bay leaves, clove studded onion halves, carrot halves and the black peppercorns. Bring the pan to the boil and then turn it down to a gentle simmer and simmer for 30 minutes per 500g, so a 2 kilo ham or gammon will simmer for 2 hours.
Step 2 Once the ham/gammon is cooked, take it out of the cooking liquor and drain it. Cut the skin off and leave a little fat around the meat.
Step 3 Place the ham/gammon into a roasting tray or container. Spread the marmalade over the surface and fat and then scatter the orange zest over before pouring the orange juice into the tray.
Step 4 Cook the ham/gammon for 15 to 20 minutes in a hot oven, 200C/400F/Gas mark 6 until the skin is browned and the marmalade has glazed the ham/gammon and become a liquid sauce.
Step 5 Spoon some of the marmalade liquid over the meat and allow to rest for 20 to 30 minuytes before carving in thin slices and serving with seasonal vegetables or pease pudding. Once cold, the ham/gammon is wonderful in sandwiches, salads and as a pie filling, or fried with eggs for breakfast.

Marmalade Glazed Ham

Marmalade Glazed Ham

High Tea:

Sliced ham with home-made bread baps (buns), mustard and boiled eggs, plus a pot of hot tea:

High Tea with Ham and Boiled Eggs

Comments

  1. says

    There is nothing I love more than marmalade used to flavour meats. This is gorgeous. Really takes me back and I live that feeling of nostalgia that this recipe bring. Beautiful!

  2. says

    I love to cook a ham this way and, like you, always do a big joint so that we have plenty of leftovers for cold cuts, pasta dishes and a chicken and ham pie. Sadly my husband doesn’t like orange but I personally love the sound of your marmalade glaze – it would make a nice change from the usual maple/mustard glaze that I usually do.

  3. Denise Mayer says

    I made this reipe last night & although I used a different brand of marmelade it still turned out beautifully and the best thing is we have loads leftover for salad as its summer here in South Africa. Thank you once again for a great blog.

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