Glazed Ham
- Total Time: 6 Hours 10 Minutes
- Yield: 25 1x
Description
Glazed ham always makes an appearance at Christmas. Whilst it never seems to make the main Christmas meal on our table, it is always there for the meals in-between Christmas and New Year. Although I like this with crispy chips and coleslaw, it is also nice with steamed vegetables and a white onion sauce.
Whilst this joint is a large one, we use it for ham and lentil soup, ham pie and of course sandwiches. It can feed quite a lot of people, so if you think that it is too big a joint for you, then go for half the size. Simply half the ingredients and times accordingly.
There are so many variations to this glazed ham recipe. Some people like to add or change ingredients such as pineapple, mustard, cherries, apricot, maple syrup and also coca cola. If you want to be adventurous I would say go for it! I prefer to keep it to my tried and trusted old fashioned method of marmalade and brown sugar. Sometimes the classic ways can’t be beaten.
Check out the frequently asked questions at the bottom of this recipe for your glazed ham for other tips too!
Ingredients
- 1 x Raw 6kg Gammon joint
- 450g Jar of marmalade
- 280g Light muscovado sugar
- Plenty of whole cloves to stud the joint
- A trivet or a couple of potatoes sliced in half
Instructions
Pre heat your oven to 160 degrees fan to get the oven to a good temperature.
Place the gammon in a large roasting tin with ½ litre of water. Cover loosely with greaseproof paper and then tin foil, ensuring the edges are firmly scrunched around the tin tightly. This helps to create a seal on the joint, and the joint will gently steam. Place the tin inside the oven and then turn the heat down to 140 degrees fan. Cook for 5 hours, set aside and then leave to cool. Carefully place the gammon on a chopping board.
Whilst the gammon is cooling, make the marmalade glaze by putting the marmalade, sugar and around 3 tbsp of water into a saucepan and bringing it the boil. Then set to the side to cool down a little.
Increase your oven temperature to 200 degrees centigrade. Then you need to try to remove the hard skin rind from the gammon, whilst still leaving as much of the fat underneath as possible. This is probably the trickiest part, but if you have a good sharp knife then the job is made all the easier. Discard the rind – I like to put it out for the birds to eat. Score the fat on top to make a criss cross effect, brush the marmalade glaze on top, ensuring that you get into all the lines, then stud the gammon with cloves as per the photo.
Using the roasting tray from earlier, remove some of the juices, leaving a little behind. Place a trivet into the bottom of the tin or use a couple of potatoes sliced in half. The objective is to keep the gammon from touching the bottom of the tin and burning. Place the gammon on top of the trivet or potatoes, then roast the gammon for around 50 minutes. Every now and again, you can brush a bit more glaze over the top.
You can serve the glazed ham hot or cold.
Notes
You may want to remove the cloves before serving.
- Prep Time: 10 Minutes
- Cook Time: 6 Hours
- Category: Mains
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1/25
- Calories: 550
- Sugar: 21.7g
- Sodium: 214.8mg
- Fat: 28.7g
- Saturated Fat: 9.5g
- Unsaturated Fat: 5.8g
- Trans Fat: 0.2g
- Carbohydrates: 22.9g
- Fiber: 0.1g
- Protein: 47.8g
- Cholesterol: 160.8mg
Glazed Ham FAQ’s
Do you have to glaze a ham?
No, you do not have to glaze a ham but it does make it taste nice and looks festive.
Can you glaze a ham the day before?
If using my method above, you could pre-cook the gammon to the first stage then let it cool. Then proceed with the rest of the method, with glazing and roasting on the following day.
Should you soak gammon joint before cooking?
Strangely enough if you live in other parts of the world such as the USA, then the gammon joint may need soaking. In the UK our gammon joints are not as salty and don’t generally need any soaking.With USA joints, you can soak in clean cool water for up to 48 hours, changing the water every 6-8 hours. This then helps remove the saltiness.