Clementine Marmalade Glazed Ham

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Clementine Marmalade Glazed Ham
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Signature Stainless Steel Casserole with Lid
£229.00
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Signature Stainless Steel Casserole with Lid
Ingredients
Method

Ingredients

Ham
  • 3-3½kg (6½ lb) boned, unsmoked gammon joint
  • 3 bay leaves
  • 2 onions, quartered
  • 2 carrots, chopped
  • 2 eating apples, quartered
  • ½ teaspoon cloves
  • 1 teaspoon juniper berries
  • Handful of fresh parsley
  • 500ml (4 cups or 1 pint) dry cider or pressed apple juice
Glaze
  • 3 tablespoons Clementine marmalade (see Cook's Note 1)
  • 3 tablespoons light muscovado sugar
  • 2 teaspoons wholegrain mustard

  • Method

  • 1
    Place the gammon joint into the 3-ply Stainless Steel Preserving Pan cover with water and bring to the boil over a medium heat.
  • 2
    Once boiling turn off the heat and allow to cool slightly. Remove the joint and discard the liquid from the pan.
  • 3
    Return the joint to the pan and add the prepared vegetables, apples, spices, herbs and cider.
  • 4
    Add enough water to the contents of the pan to cover the joint and bring to the boil once more.
  • 5
    Once boiling lower the heat to maintain a very slow simmer. Cover the pan with foil to keep in the moisture (see Cook's Note 2).
  • 6
    Cook for 2¾-3 hours checking the level of water in the last hour of cooking and topping up if necessary.
  • 7
    Preheat the oven to moderately hot 190ºC/375ºF/Gas Mark 5. Fan Oven 170ºC.
  • 8
    Allow the ham to cool slightly before removing from the stock into a roasting dish.
  • 9
    Carefully remove the top layer of skin leaving the fat layer. Score the fat, using a sharp knife, diagonally 2-3cm (1 inch) apart both ways creating a diamond pattern.
  • 10
    Mix the glaze ingredients together and apply liberally to the scored ham fat using a silicone basting brush.
  • 11
    Place into the oven and cook for 30-35 minutes until the top of the ham is deep golden brown.
  • 12
    Allow to cool slightly before carving. Serve generously sliced, hot or cold.
  • 13
    Cook's Notes
  • 14
    The lid of the Le Creuset 3-ply Stainless Steel 30cm Shallow Casserole fits the 30cm Preserving Pan so can be used as an alternative to foil.
  • 15
    A gammon becomes a ham once it is cooked hence the terminology changing from gammon in the raw ingredients list to ham in method point 8.
  • 16
    Don?t waste the ham stock, as it can be frozen and used later to add extra flavour to delicious homemade soups such as creamy pea and ham, pumpkin or squash.
  • 17
    When using ham stock always taste before adding any more seasoning as ham stock can be quite salty.
  • 18
    Ham is a great alternative roast available all year round and goes particularly well with spiced cabbage, creamed leeks or mustard-glazed carrots.