Roasted marmalade ham

marmalade ham glaze

Serves 10+

  • 3-4 kg middle cut higher-welfare gammon with the knuckle left on

  • 2 carrots, roughly chopped

  • 2 sticks celery, roughly chopped

  • 2 bay leaves

  • 16 black peppercorns

  • 1 piece leek, for the bouquet garni

  • 1 piece celery, for the bouquet garni

  • 1 bay leaf, for the bouquet garni

  • 1 sprig fresh thyme

  • 2 oranges

  • 2 tablespoons sea salt

  • 3 tablespoons freshly ground black pepper

  • 1 jar thin-rind marmalade

  • 1 handful fresh rosemary, leaves picked

First of all you want to place the gammon in a large but snug-fitting pot. Cover it with water, then throw in your veg, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to the boil, then turn the heat down and simmer for an hour and a quarter with a lid on, skimming when need be. Remove from the heat and allow to cool for half an hour in the broth. This will allow the flavours to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.



Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin. Depending on the breed and quality of the pig, you should have a nice layer of fat. Remove some of the fat as well, to leave you with about 1cm/½ inch. The extra fat can be kept in the freezer for roasting with potatoes another time. Score the fat left on the meat in a criss-cross fashion, and while it's moist, season it generously with the ground black pepper. Place the meat in a roasting tray and roast for 20 minutes until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about 1 hour and baste frequently until beautifully golden and crisp. Serve as you would a roast dinner or as part of a picnic.

Nutritional Information

Roasted marmalade ham

Gorgeous hot or cold

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0 foodies cooked this
Cooking a ham the traditional way is so satisfying and perfect for a special Sunday lunch
Serves 10+
2h 45m (plus cooling time)
Super easy
Method

If you've got a family dinner or a party coming up, or you want to reinvent the Sunday roast, there's nothing outrageous about buying a ham and cooking it this way. You can feed loads of people and still have some left over for sarnies.

First of all you want to place the gammon in a large but snug-fitting pot. Cover it with water, then throw in your veg, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to the boil, then turn the heat down and simmer for an hour and a quarter with a lid on, skimming when need be. Remove from the heat and allow to cool for half an hour in the broth. This will allow the flavours to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.

Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin. Depending on the breed and quality of the pig, you should have a nice layer of fat. Remove some of the fat as well, to leave you with about 1cm/½ inch. The extra fat can be kept in the freezer for roasting with potatoes another time. Score the fat left on the meat in a criss-cross fashion, and while it's moist, season it generously with the ground black pepper. Place the meat in a roasting tray and roast for 20 minutes until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about 1 hour and baste frequently until beautifully golden and crisp. Serve as you would a roast dinner or as part of a picnic.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 666
    33%
  • Carbs 26.9g
    10%
  • Sugar 26.0 g 29%
  • Fat 30.2g 43%
  • Saturates 10.0g 50%
  • Protein 70.5g 156%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 3-4 kg middle cut higher-welfare gammon with the knuckle left on

  • 2 carrots, roughly chopped

  • 2 sticks celery, roughly chopped

  • 2 bay leaves

  • 16 black peppercorns

  • 1 piece leek, for the bouquet garni

  • 1 piece celery, for the bouquet garni

  • 1 bay leaf, for the bouquet garni

  • 1 sprig fresh thyme

  • 2 oranges

  • 2 tablespoons sea salt

  • 3 tablespoons freshly ground black pepper

  • 1 jar thin-rind marmalade

  • 1 handful fresh rosemary, leaves picked