Mary Berry Marmalade Glazed Ham Recipe

This Mary Berry Marmalade Glazed Ham Recipe is a succulent and festive recipe, which features tangy thick-cut marmalade and warming whole cloves. It’s the ultimate centerpiece for Christmas or Boxing Day, ready in about 3 hours and 30 minutes (depending on size).

Mary Berry Marmalade Glazed Ham Recipe Ingredients

For the Gammon (Ham):

• 1 unsmoked gammon joint (approx. 6-7 lb / 3kg), tied
• 1 large onion, peeled and cut in half
• 1 large carrot, peeled and roughly chopped
• 2 celery sticks, roughly chopped
• 10 black peppercorns
• 2 bay leaves
• Cold water (to cover)

For the Glaze:

• 4-5 tablespoons good quality chunky orange marmalade
• 2 tablespoons light muscovado sugar (or soft brown sugar)
• 1 teaspoon Dijon mustard
• Whole cloves (for studding)

How To Make Mary Berry Marmalade Glazed Ham Recipe

1. Soak the gammon: Place the gammon joint in a large pan and cover with cold water. Bring to the boil, then drain the water away (this removes excess salt). Rinse the joint and the pan.
2. Boil the joint: Return the gammon to the clean pan. Add the onion, carrot, celery, peppercorns, and bay leaves. Pour in enough cold water to just cover the meat. Bring to the boil, cover with a lid, and reduce heat to a gentle simmer. Calculate the cooking time: allow 20 minutes per 1lb (450g) plus an extra 20 minutes. Skim off any scum that rises to the surface periodically.
3. Prep for glazing: Preheat the oven to 400°F (200°C / 180°C Fan). Lift the ham out of the liquid (save the stock for soup!) and place it on a board. Cut away the string. carefully peel away the thick outer skin (rind), leaving a generous layer of white fat intact on the meat.
4. Score and stud: Using a sharp knife, score the fat in a diamond criss-cross pattern. Do not cut through to the meat. Insert a whole clove into the center of each diamond.
5. Make the glaze: In a small bowl, mix the chunky marmalade, muscovado sugar, and Dijon mustard. If the marmalade is very stiff, warm it briefly in the microwave to loosen it.
6. Roast: Place the ham in a roasting tin lined with foil (for easy cleanup). Brush the glaze generously all over the fat. Roast in the preheated oven for 20-30 minutes, or until the fat is golden brown and the glaze is sticky and bubbling.
7. Serve: Remove from the oven and let it rest for at least 20 minutes before carving. Serve hot with roast vegetables or cold with pickles.

Recipe Tips

• Lining the Tin: The sugar in the glaze burns easily and turns into “concrete” on baking trays. Always line your roasting tin with a double layer of foil to save yourself hours of scrubbing.
• The Stock: Do not throw away the boiling liquid! It is a flavorful, salty stock perfect for making pea and ham soup or lentil soup.
• Glaze Thickness: If your marmalade is very runny, boil it in a small saucepan for a few minutes to reduce it before brushing it on the ham. This ensures it sticks to the fat rather than sliding off.
• Testing Doneness: If you are unsure if the ham is cooked through after boiling, check the internal temperature; it should be around 155°F (68°C) before it goes into the oven for glazing.

What To Serve With Mary Berry Marmalade Glazed Ham

This ham is versatile enough for a main roast dinner or a cold buffet.

• Hot: Creamy Parsley Sauce (a classic British pairing).
• Hot: Roast potatoes and braised red cabbage.
• Cold: Piccalilli or a sharp chutney.
• Cold: Coleslaw and a jacket potato.

How To Store Mary Berry Marmalade Glazed Ham Recipe

• Refrigerate: Once cool, wrap the ham in foil or place in an airtight container. It keeps beautifully in the fridge for up to 5-7 days.
• Freeze: You can freeze the cooked ham. Slice it first or dice it for easier use later. Wrap well and freeze for up to 3 months. Thaw in the fridge.

Mary Berry Marmalade Glazed Ham Recipe Nutrition Facts

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 1200mg
• Total Carbohydrates: 12g
• Dietary Fiber: 0g
• Sugar: 12g
• Protein: 35g

Nutrition information is estimated per serving (approx. 4oz meat with glaze).

FAQs

Try More Recipes:

• Mary Berry Green Tomato Chutney Recipe
• Mary Berry Macaroni and Cheese Recipe
• Mary Berry Chilli Con Carne Recipe

Mary Berry Marmalade Glazed Ham Recipe

Author: Chloe Saidani Cooking Method:Boil Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours Rest time: 20 minutesTotal time:3 hours 50 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:350 kcal Best Season:Available

Description

A traditional, fool-proof British ham recipe featuring a gentle simmer with aromatics followed by a high-heat roast with a sticky orange and mustard glaze.

Ingredients

• 1 unsmoked gammon joint (6-7 lb)
• 1 onion, halved
• 1 carrot, chopped
• 2 celery sticks, chopped
• 10 peppercorns
• 2 bay leaves
• Glaze: 5 tbsp chunky marmalade, 2 tbsp muscovado sugar, 1 tsp Dijon mustard, whole cloves.

Instructions

1. Soak gammon in water, bring to boil, drain, and rinse.
2. Place gammon in pot with onion, carrot, celery, and spices. Cover with water.
3. Simmer for 20 mins per lb + 20 mins total. Skim scum occasionally.
4. Remove ham, strip off rind (skin), leaving the fat.
5. Score fat in diamonds; stud with cloves.
6. Mix marmalade, sugar, and mustard. Brush over fat.
7. Roast at 400°F (200°C) for 20-30 mins until sticky and golden.
8. Rest for 20 minutes before carving.

Notes

• Boiling Calculation: If you have a 3kg ham (approx 6.6 lbs), you would boil it for roughly 2 hours and 30 minutes.
• Mustard: The mustard helps cut the sweetness of the sugar and adds a savory depth.

Keywords:Mary Berry Marmalade Glazed Ham Recipe