Jamie Oliver

Roasted marmalade ham

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Roasted marmalade ham

Serves 10
Cooks In2H 45M plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    534
    27%
  • Fat
    22.6g
    32%
  • Saturates
    7.6g
    38%
  • Protein
    52.8g
    117%
  • Carbs
    31.8g
    12%
  • Sugar
    31.6g
    35%
  • Salt
    8.78g
    146%
  • Fibre
    0.1g
    -

Of an adult's reference intake

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

Jamie's Dinners
Recipe From

Jamie's Dinners

Nutrition per serving
  • Calories
    534
    27%
  • Fat
    22.6g
    32%
  • Saturates
    7.6g
    38%
  • Protein
    52.8g
    117%
  • Carbs
    31.8g
    12%
  • Sugar
    31.6g
    35%
  • Salt
    8.78g
    146%
  • Fibre
    0.1g
    -

Of an adult's reference intake

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

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Ingredients

  • 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
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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.

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