How to cook and glaze a spiced marmalade ham
Ham is the thigh and rump of pork from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as ham in the U.S. are also called gammon in the U.K.
Select a nice piece of pork leg from which to make your ham, cure it as you would for bacon, and weigh it so you can calculate the cooking time.
Soak the ham in cold water.
Place the ham in a large pan, cover with cold water and bring to the boil. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface.
Drain, leave to cool a little, then remove the top layer of skin, leaving a thin layer of fat around the meat.
Score the fat, then brush with a glaze of your choice. Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden.
- Make sure you have a pan big enough to fit the ham. The water should cover the meat.
- Make sure the ham is fully cooked after boiling - the baking stage is only to caramelise the skin.
Heat the oven to 160C/fan 140C/gas 3. Put the oranges, 5 cloves, the peppercorns and onions in the bottom of a large roasting tin. Pour in water to come up to about 4cm. Sit the ham on a trivet in the tray then cover the whole thing tightly with a double layer of foil. Bake in the oven for 4 hours. Remove and turn the oven up to 220C/fan 180C/gas 7.
To make the marmalade glaze, put all the ingredients in a pan and heat gently. Add a splash of water if the glaze is too thick. Bring to a simmer then cool slightly.
Carefully remove the skin from the ham, leaving a decent layer of fat. Score the fat and stud all over with cloves. Brush the ham all over with the glaze then put back in the oven for 15-20 minutes or until golden (brush on more glaze halfway through cooking if you like). Let the ham sit for 20 minutes before carving.