Sticky marmalade ham

A Christmas classic from John Torode that will have all your guests wanting more

Recipe uploaded by

John Torode

9 ratings 5

Recipe by John Torode

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Difficulty and servings

Serves 10 with leftovers

Preparation and cooking times

Prep 30 mins

Cook 5 hrs 45 mins

Heat oven to 180C/160C fan/ gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/ gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool.
Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock - keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6.
Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond.
Put a trivet into the roasting tin (if you don't have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.

John says...

I always recommend cooking ham this way - not only does it give the most succulent result but also most people don't have a pot big enough to boil a ham on the hob. Most raw hams don't need to be soaked these days, but check with your butcher to be sure. Serve with good-quality piccalilli.

Per serving

663 kcalories, protein 67g, carbohydrate 21g, fat 35 g, saturated fat 13g, fibre 0g, sugar 21g, salt 8.65 g

Recipe from Good Food magazine, December 2009.

Latest comments and suggestions

Iffy

21 December 2009

Iffy commented on this recipe

Mon 21st Dec. Made this today for a family supper. Lovely way of cooking the ham without the faff of soaking or pre-boiling first. It was beautifully moist and tender and the sticky marmalade glaze was wonderful. We had it with bubble and squeak, red onion marmalade and spiced apricot chutney. Clean plates all round. Thank you John!

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heather2908

31 January 2010

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Elizabeth

26 March 2010

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Jude

17 April 2011

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SabinaP

05 November 2011

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Suze

12 November 2011

Suze commented on this recipe

Hi all, I really want to make this but my piece of Gammon Ham is smaller and doesn't have a bone in it. Can anyone recommend how the cooking and ingredients should be adjusted to a smaller ham? Thanks.

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janet

23 December 2011

janet commented on this recipe

Just put mine in the oven,mmmm cant wait! Suze in answer to your questions, the ingredients you don't need to worry about as its only a glaze and if you think you need to halve it then do so but most marmalade comes in a 454g jar anyway. As for the cooking i don't know how heavy your joint is so its difficult to gauge however if you allow 30mins/lb you should be ok.

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Moomoo

29 December 2011

Moomoo rated and commented on this recipe

Used this recipe on Boxing Day buffet and everyone loved it! It looks great and tastes great. It was a little salty for my liking so I might par boil it next time and then follow the recipe but there was very little left so that speaks for itself !

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BellyBloke

14 January 2012

BellyBloke rated and commented on this recipe

It was easier than I though to prepare such a lovely piece of meat. Taste great cold on sandwich as well.

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lizzy

23 May 2012

lizzy rated and commented on this recipe

lovely

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jdymond

21 October 2012

jdymond rated and commented on this recipe

I love this recipe for ham and use it whenever I get the time! Beautiful ham every time and everyone always loves it. Good for off the bone ham too. Yum.

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Marianne

02 January 2013

Marianne rated and commented on this recipe

I combined the lovely marmalade topping of John's recipe here, but started off with Gordon's technique of simmering the gammon first (http://www.bbcgoodfood.com/recipes/168623/gordons-honey-glazed-ham) because I didn't feel comfortable doing all the cooking in the oven. The glaze is really good and goes crunchy. Unfortunately there wasn't nearly enough left for leftovers!

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Ingredients

1 raw gammon ham, smoked or unsmoked, approx 5-6kg/11-13lb 3oz with bone in
454g jar good quality orange marmalade
300g light muscovado sugar
jar whole cloves

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Autumn piccalilli with pear

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

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Difficulty and servings

Serves 10 with leftovers

Preparation and cooking times

Prep 30 mins

Cook 5 hrs 45 mins

Ingredients

1 raw gammon ham, smoked or unsmoked, approx 5-6kg/11-13lb 3oz with bone in
454g jar good quality orange marmalade
300g light muscovado sugar
jar whole cloves

Per serving

663 kcalories, protein 67g, carbohydrate 21g, fat 35 g, saturated fat 13g, fibre 0g, sugar 21g, salt 8.65 g

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
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