Marmalade glazed gammon

60 minutes



  • 1.5kg gammon, ask your butcher to tie it for you
  • 1 large onion, quartered
  • 1 celery stick, cut into chunks
  • 1 carrot, roughly chopped into 4
  • 2 bay leaves
  • peppercorns
  • cloves

For the glaze

  • 2 tbsp of marmalade, peel-free
  • 1 tbsp of muscovado sugar, dark
  • 1 1/2 tbsp of Dijon mustard


Place the gammon in a large pan, cover with cold water and bring to the boil. Once boiling, remove the meat, drain the water and return the gammon to the pan and cover it again with more cold water
Add the stock vegetables, pepper and bay and bring to the boil again. Turn the temperature down and leave to gently simmer for 2.5 hours
Remove from the pan and you can either leave the ham to cool before popping in the fridge ready for baking the next day or preheat the oven to 200°C/gas mark 6 while you make the glaze. Keep the stock for delicious soup which you can also chuck the stock vegetables into
Pop the glaze ingredients in a small saucepan and stir over a gentle heat until everything has melted. Increase the heat and bring to the boil, before removing from the heat ready to baste the ham with
Remove the skin on the ham with a sharp knife, leaving a thin layer of fat. Score the fat with the knife to make diamond shapes and stud the centre of each diamond with a clove
Paint the ham liberally with the glaze and pop into the oven for 45 minutes, taking it out every now and then to baste it with more glaze
Eat hot with buttered cabbage and potatoes or cold with pickles, chutney and homemade bread