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

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.