Bank Holiday Ham, with Marmalade & Honey Glaze

So in the spirit of a true bank holiday, my housemates and I took the opportunity to do a spot of cooking. We had a ham bone in the freezer for a while that was initially intended for a soup, but we decided it would be best put to use as a yummy bank holiday dinner. One of my favourite things about Christmas is actually the ham that we have, filling the house with delicious smells of honey and spices, so I was more than agreeable. 

First things first, the obligatory chef hats were made.

Now, on to the ham. We followed a recipe from the Hairy Bikers.

You will need:

For the gammon/ham -

• 6kg/13lb 3½oz gammon joint
• Fresh orange juice, to cover
• Water, to cover
• 8 cloves, plus extra for studding the gammon
• 2 onions, peeled, halved
• 4 large bay leaves
• Chunky bread is optional, although it makes for a great sandwich

For the glaze -

• 120g/4oz soft brown sugar
• 3 oranges, zest of three, juice of two
• 3 tbsp clear honey
• 3 heaped tbsp orange marmalade
• 3 tbsp wholegrain mustard

Preparation method:

For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.

Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. 

Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.

When your time is nearly up, preheat the oven to 180C/360F/Gas 4.

Remove the gammon from the pan and place into a roasting tin. Be careful at this point because the meat will be a bit fragile and may fall away from the bone in transit from pan to pan. 

Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove (if yours ends up a little mis-shapen, like ours, do not fear and poke the clove in as best you can. It all tastes the same in the end!).

For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.

Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.

Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. The Hairy Bikers suggest that you should serve this with apple compote and pickled red cabbage, but I went for the more traditional roasted new potatoes and broccoli. For the potatoes, just pop them straight in the oven in a heatproof dish, with a splash of oil and a sprinkling of salt. They take about 30 minutes and come out lovely and fluffy, and just a little bit crispy around the edges - just how I like them. They are a great summerly alternative to a full on roast potato and compliment most meals.

This meal does take a bit of time but it is actually fairly little effort for something that tastes AMAZING - the oven does most of the work. I cannot describe how gorgeous the house smells the whole time this is cooking. All of the spices and then the honey and marmalade make for a mouthwatering scent. A perfect way to finish off what has been a most lovely bank holiday weekend :)

If you are lucky, you will have a bit left over - perfect for tomorrow's sandwiches.

E x