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Clementine Marmalade Glazed Ham
A succulent ham joint, slow-cooked in a spiced vegetable and fruit broth then coated in a fruity, Clementine marmalade glaze and roasted until golden brown. Can be enjoyed all year round, hot or cold, and is ideal for special occasion meals or for cold cuts at Christmas.
- 3-3½kg (6½ lb) boned, unsmoked gammon joint
- 3 bay leaves
- 2 onions, quartered
- 2 carrots, chopped
- 2 eating apples, quartered
- ½ teaspoon cloves
- 1 teaspoon juniper berries
- Handful of fresh parsley
- 500ml (4 cups or 1 pint) dry cider or pressed apple juice
- 3 tablespoons Clementine marmalade (see Cook's Note 1)
- 3 tablespoons light muscovado sugar
- 2 teaspoons wholegrain mustard
- Place the gammon joint into the 3-ply Stainless Steel Preserving Pan cover with water and bring to the boil over a medium heat.
- Once boiling turn off the heat and allow to cool slightly. Remove the joint and discard the liquid from the pan.
- Return the joint to the pan and add the prepared vegetables, apples, spices, herbs and cider.
- Add enough water to the contents of the pan to cover the joint and bring to the boil once more.
- Once boiling lower the heat to maintain a very slow simmer. Cover the pan with foil to keep in the moisture (see Cook’s Note 2).
- Cook for 2¾-3 hours checking the level of water in the last hour of cooking and topping up if necessary.
- Preheat the oven to moderately hot 190ºC/375ºF/Gas Mark 5. Fan Oven 170ºC.
- Allow the ham to cool slightly before removing from the stock into a roasting dish.
- Carefully remove the top layer of skin leaving the fat layer. Score the fat, using a sharp knife, diagonally 2-3cm (1 inch) apart both ways creating a diamond pattern.
- Mix the glaze ingredients together and apply liberally to the scored ham fat using a silicone basting brush.
- Place into the oven and cook for 30-35 minutes until the top of the ham is deep golden brown.
- Allow to cool slightly before carving. Serve generously sliced, hot or cold.
- The lid of the Le Creuset 3-ply Stainless Steel 30cm Shallow Casserole fits the 30cm Preserving Pan so can be used as an alternative to foil.
- A gammon becomes a ham once it is cooked hence the terminology changing from gammon in the raw ingredients list to ham in method point 8.
- Don’t waste the ham stock, as it can be frozen and used later to add extra flavour to delicious homemade soups such as creamy pea and ham, pumpkin or squash.
- When using ham stock always taste before adding any more seasoning as ham stock can be quite salty.
- Ham is a great alternative roast available all year round and goes particularly well with spiced cabbage, creamed leeks or mustard-glazed carrots.