Roast Gammon Joint with Mustard and Marmalade Glaze

Name: Roast Gammon Joint with Mustard and Marmalade Glaze
Yield: Serves between 8 and 12
Cuisine: British
Ingredients: Peel of 1 orange, removed with a potato peeler (reserve juice); Peel of 1 orange, removed with a potato peeler (reserve juice); 1 large onion, peeled and cut in half and studded with cloves; 1 large onion, peeled and cut in half and studded with cloves; 12 cloves (optional); 1 tsp black peppercorns (no salt is required); 1 tsp black peppercorns (no salt is required); 4 fresh bay leaves; Juice of a large orange; 4 large tbsp homemade chunky Seville orange marmalade; 4 heaped tsp strong grainy mustard; 50 g (2 oz) soft dark brown sugar; Cloves for decoration; 1 x 330 ml (12 fl oz) can of strong cider; 1 unsmoked gammon joint ready to cook, weighing approximately 2 kg (4½ lb)

Preparation info

Serves between
8 and 12

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

Ingredients

1 unsmoked gammon joint ready to cook, weighing approximately 2 kg (4½ lb)
1 x 330

Europe
United Kingdom
Main course
Scotland
Gluten-free

Method

To cook the gammon

Cooking time is divided between boiling and roasting. Allow 25 minutes per ½ kg (1 lb 2