Marmalade Ham

Introduction & method

This roast ham glazed with marmalade, ginger and star anise is a splendid addition to the Christmas table - but it works at any time of the year.

About the Meat

Gammon is meat from the hind legs of a pig. It is cured like bacon and still needs cooking. Once it has been cooked it becomes a ham. Your gammon may be smoked or unsmoked, whichever you prefer.

Prep the Veg

Halve the onion and keep the skin on. Chop the carrots and celery into big chunks.

Boil the Ham

Remove any packaging but keep any string or netting around the meat. Place it in a large pot and add just enough water to cover it. Bring it to the boil then remove from the heat, strain off the liquid and rinse off any scum. This initial boiling will reduce the saltiness of the meat.
Add the chopped veg, peppercorns, bay leaves and parsley to the pan along with the cider and orange juice. Top up with enough water to cover the meat. Bring it to the boil and simmer for 1½ hours.

Roast the Ham

Remove the ham from the cooking broth and let it cool a little so you can handle it. Peel and grate the ginger, then make the glaze by heating the ingredients in a small saucepan. When it is liquefied, remove from the heat and allow to cool a little - it should thicken up as it cools.
Heat your oven to 200°C (392°F) for a fan/convection oven, 220°C (425°F) conventional, gas 7. Line a baking sheet with aluminium foil and place the ham on it. Remove any string or netting.
With a small sharp knife remove the skin from the ham. Score the skin to make a diamond pattern but don't cut into the meat. Paint the fat with the glaze, press a few star anises into some of the diamond and roast in the oven for 40 minutes, basting with the glaze every 10-15 minutes. The ham can be eaten hot or cold.