Marmalade and Mustard Glazed Christmas Ham

Marmalade and Mustard Glazed Christmas Ham carved and served on a wooden board
  • 10 servings
  • Cooks 3 hours, 20 minutes to prepare
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  • 3-3.5kg boneless unsmoked gammon joint, tied with string
  • 2 carrots, halved
  • 2 celery sticks, halved
  • 2 onions, halved
  • 10 peppercorns
  • 4 heaped tbsp coarse cut marmalade
  • 2 tsp english mustard
  • 100g light muscavado sugar
  • 24 whole cloves


1 Place the gammon joint in a very large stock pot or preserving pan. Add the carrots, celery, onions and peppercorns. Pour over cold water to cover, bring to the boil and simmer gently, covered, for 2 1/2 hours, topping up with boiling water if it is needed.

2 Pre-heat the oven to 200°C/fan 180°C/gas mark 6. Carefully remove the gammon from the liquid and place in a roasting tin. Retain the cooking liquid for soups. Pat dry and leave to cool.

3 Place the marmalade, mustard and sugar in a bowl and mix together well to make a paste.

4 Remove the string from around the gammon and carefully trim away the skin, leaving an even layer of fat. Score all over the fat with a diamond pattern and stud with the cloves.

5 Spread the marmalade mixture all over the gammon and then bake for 25–30 minutes until the top is golden and sticky. Rest for 15 minutes before slicing.