Sticky marmalade ham

Sticky marmalade ham

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(11 ratings)

Prep: 30 mins Cook: 5 hrs, 45 mins

More effort

Serves 10 with leftovers
A Christmas classic from John Torode that will have all your guests wanting more

Nutrition and extra info

Nutrition: per serving

  • kcal663
  • fat35g
  • saturates13g
  • carbs21g
  • sugars21g
  • fibre0g
  • protein67g
  • salt8.65g
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  • 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



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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24th Dec, 2015
this was excellent. my ham was de-boned and about half the weight of the recipe. i reduced the cooking time in proportion. following on from some of the comments below - i will try to pre-boil next time as the ham was slightly too salty for my taste. others in the family who like salt - loved it as is. we shall see.
27th Jul, 2015
I will never cook a Gammon any other way - this recipe can be scaled down easily in terms of joint size, with the timing reduced accordingly. It produces the most delicious, moist and tasty meat. I don't use the marmalade glaze, using instead English Mustard and Light Brown Muscovado Sugar mixed together - slightly more of the sugar than the mustard gives a lovely thick glaze that tastes wonderful. This weekend I cooked a boneless, far smaller joint the day before I wanted to use it and once fridge-cold, the meat was sliced thinly and then I put it in a shallow pyrex bowl with a tablespoon of water and covered with foil. This was then heated on 170 degrees (fan) for half an hour or so and served hot with a home-made parsley sauce. Sooooo scrummy! Even my elderly dad (who has a teeny-tiny appetite and is very fussy) polished off a plate of it served with runner beans, organic carrots and buttered (home-grown) charlotte potatoes. Gammon will no longer be just a "Christmas meat" for us!!
30th Dec, 2013
I used a boneless joint of gammon for this recipe. I also poured the glaze in the bottom of the dish into a serving bowl and poured it over the first serving of gammon (which we had with roast potatoes and vedge). Small tip when the bottom of the pan started to look dry (under the griddle) I added a small amount of water hence the glaze to pour on the ham. Absolutely delicious, the rest we will slice when cold and use for sandwiches on New Year's Eve.
30th Dec, 2013
Fabulous recipe, family loved it and kept going back for seconds, thirds, fourths!
23rd Dec, 2013
Used a boneless gammon joint and boiled it first to reduce the cooking time (mainly, although it also reduces the salt content). The marmalade is an inspired glaze and works really well. Delicious.
6th Jul, 2013
This worked really well even though I had a 2kg smoked joint without a bone, just adjusted the cooking time as suggested below. Very tasty and easy to cook!
2nd Jan, 2013
I combined the lovely marmalade topping of John's recipe here, but started off with Gordon's technique of simmering the gammon first ( 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!
21st Oct, 2012
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.
23rd May, 2012
14th Jan, 2012
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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