Honey marmalade glazed leg of ham

2016-01-03
  • Yield : Xmas dinner for 20
  • Servings : 20 plates
  • Prep Time : 20m
  • Cook Time : 4:000 h
  • Ready In : 6:000 h

Honey marmalade glazed leg of ham

Gammon or cooked leg of smoked ham tastes the best when it is slow cooked on the bone at home and glazed with a unique combination of honey, orange marmalade and mustard. This is a classic dish for a Christmas dinner.

Method

Step 1

Put the leg of ham in a large container, cover with cold water and leave it to soak for at least 12 hours. The aim here is to remove all the brine and residue from the smoking process. Drain and rinse.

Step 2

Arrange 2 large pieces of foil to cover a deep (at least 2 inches) roasting tin. Put all the ingredients of the steaming mix in the pan. Stand a wire rack on the pan and the gammon on top of it.

Step 3

Wrap a foil loosely over the gammon leaving plenty of space for air to circulate. Place all in a pre-heated over at 170 degrees centigrade. Cook for 20 minutes for every 500 grams. Pierce a meat thermometer into the deepest part of the leg. The meat thermometer should register 75 degrees or more. A lot depends on the oven. You may need to give up to 30 mins or more to get the required level of cooking temperature. Remove the gammon from the oven and leave to cool.

Step 4

Increase the temperature of the oven to 240 degrees. Transfer the gammon to a board. Drain the cooking juices from the foil and discard. Line the roasting tin with a fresh foil. Glaze the gammon with the honey marmalade mix and place on the rack. Return to the oven and cook for 25 to 30 minutes till the glaze is golden brown in color.

Step 5

Set aside to cool and carve into slices to serve warm or cold with the Lemon mustard sauce

My Notes

1. The glaze will work well on a Turkey as well as roasted duck.
2. An alternate glaze is a mix of Dijon mustard and honey.

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