Ham with Marmalade and Ginger Glaze
A really delicious glaze - if you are cooking a full ham just double the glaze quantities.
Ingredients
- 4 kg fillet of ham/gammon joint
- 1-2 carrots chopped
- 1-2 sticks of celery chopped
- 1 onion halved
- 1 tablesp. peppercorns
- 1 bay leaf
- 1 litre cider or apple juice
- 1 orange thickly sliced
- 3 tablesp. fine cut marmalade
- ½ tablesp. ground ginger
- Whole cloves for studding the ham
Instructions
- Place the ham, vegetables, peppercorns, bay leaf, cider or apple juice and orange pieces in a large saucepan then cover with cold water. Place a lid on the saucepan, bring to the boil then reduce the heat and simmer for approximately 2 hours.
- When the ham is cooked the skin will peel off easily.
- Preheat the oven to Gas Mark 6, 200°C (400°F).
- Transfer the ham to a roasting tin just large enough to hold it. Using a sharp knife remove the skin. Taking care not to cut into the flesh, score the fat into diamonds.
- Mix the marmalade and ginger together in a small bowl. Warm in the microwave for 10 seconds, then brush the mixture over the joint. Stud each diamond with a clove.
- Pour three ladlefuls of the reserved poaching liquid around the ham to keep it moist and bake for about 30 minutes, basting every 10 minutes, until golden brown.
- Strain the rest of the poaching liquid and freeze. This can be used in soups or sauces.
- Remove the ham from the oven and leave to rest in a warm place for at least 15 minutes. Slice thickly and serve.
Notes
This recipe is sponsored by Mediterranean Supermarket