James Strawbridge
Christmas Ham with Whole Cloves & Marmalade Glaze
Info
This spiced marmalade-glazed smoked gammon combines a tender, aromatic gammon with a glossy, citrusy glaze studded with warming spices for a show-stopping festive centrepiece. Caramelised, fragrant, and full of seasonal flavour, it’s perfect for Christmas gatherings and special celebrations.Ingredients
Method
Ingredients
For the gammon:
- 1.5–2kg smoked gammon joint
- 1 knob of fresh root ginger, sliced
- 1 parsnip or carrot, roughly chopped
- 1 leek, roughly chopped
- ½ fennel bulb or 1 onion, roughly chopped
- 1 tbsp Bart Cardamom Pods
- 1 tbsp Bart mustard seeds
- 1 tbsp Bart Allspice Berries
- 1 tbsp Bart Pink Peppercorns
- 1 tsp Bart Chilli Flakes
- 1 tbsp Bart Fennel Seeds
For the glaze:
- 2 tbsp marmalade
- 1 tsp mustard seeds
- Juice of 1 orange
To finish:
- Whole Cloves, for studding
Method
1. Place the smoked gammon joint in a large pan and cover with cold water. Add the ginger, parsnip (or carrot), leek, and fennel (or onion). Sprinkle in all the aromatic spices - cardamom pods, mustard seeds, allspice berries, pink peppercorns, chilli flakes, and fennel seeds.
2. Bring the pan to the boil, stir gently, then reduce the heat to a low simmer. Cook for 1½–2 hours, or until the internal temperature reaches 73°C and the gammon is tender.
3. In a small pan, combine the marmalade, mustard seeds, and orange juice. Simmer gently for 5 minutes until glossy and slightly thickened.
4. Preheat your oven to 200°C (180°C fan). Lift the gammon from the pan and let it cool slightly. Carefully remove the skin, leaving a thin layer of fat. Score the fat in a crisscross diamond pattern and stud each diamond with a whole clove.
5. Brush the gammon generously with the marmalade glaze and place it on a roasting tray. Roast for 15–20 minutes, basting occasionally, until golden, sticky, and caramelised.
6. Allow the gammon to rest for 10–15 minutes before slicing.
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