• Spiced marmalade-glazed gammon with clementines

    by  • 17/12/2015 • Country food • 0 Comments


    A delicious baked gammon to eat hot with braised red cabbage or cold with a red cabbage coleslaw. For the glaze, use up the last of your homemade marmalade, or try a good quality coarse-cut shop-bought version.

    Serves 10 to 12

    2.5 kg unsmoked gammon joint
    6 tbsps coarse-cut marmalade
    25g light muscovado sugar
    1⁄2 tsp ground mixed spice
    1⁄2 tsp mild paprika
    500g clementines, halved
    Small bunch bay leaves
    2 sprigs rosemary
    6 cloves

    1 Place the gammon in a large pan, cover the meat with water, bring to the boil then discard the water.

    2 Set the oven to 190°C/375°F/Gas 5. Place the gammon in a roasting tin and bake for 30 minutes per 500g. When cooked, remove from the oven and cut off the thick layer of skin.

    3 Mix the marmalade with the sugar and the spices and spread over the gammon. Add the oranges and herbs to the pan, and sprinkle with the cloves. Return the meat to the oven and bake for a further 30 minutes until golden brown. Allow to rest for 15 minutes before carving.

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