Name: Sticky marmalade ham
Prep time: 30 min
Cook time: 5 h 45 min
Total time: 6 h 15 min
Yield: Serves 10 with leftovers
Cuisine: British
Ingredients: 1 raw gammon ham, smoked or unsmoked, approx 5-6kg/11-13lb 3oz with bone in; 454g jar good quality orange marmalade; 300g light muscovado sugar; jar whole cloves

Home
Recipes
Sticky marmalade ham

Sticky marmalade ham

John Torode

Save recipe

Serves 10 with leftovers

More effort

Prep: 30 mins

Cook: 5 hrs and 45 mins

A star rating of 4.8 out of 5.14 ratingsRate

loading...

A Christmas classic from John Torode that will have all your guests wanting more

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Autumn piccalilli with pear

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1 raw gammon

ham, smoked or unsmoked, approx 5-6kg/11-13lb 3oz with bone in
454g jar good quality orange marmalade
300g light muscovado sugar
jar whole cloves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal663
fat35g
saturates13g
carbs21g
sugars21g
fibre0g
protein67g
salt8.65g

Method

step 1

Heat oven to 180C/160C fan/gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool.
step 2

Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock – keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6.
step 3

Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond.
step 4

Put a trivet into the roasting tin (if you don’t have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.

RECIPE TIPS

JOHN SAYS...

I always recommend cooking ham this way – not only does it give the most succulent result but also most people don’t have a pot big enough to boil a ham on the hob. Most raw hams don’t need to be soaked these days, but check with your butcher to be sure. Serve with good-quality piccalilli.

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now