Easy marmalade-glazed ham

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17258
Glazed ham

Serves 12-14
 
Place a 5kg Deluxe smoked gammon joint in a large pot. Cover with 5L of Solevit Orange Juice (or water). Bring slowly to a boil, skimming off any white foam from the surface. Simmer gently for about two hours until cooked through. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly. Place the ham in a roasting tin and use a small sharp knife to strip off the skin, leaving a thin layer of fat attached to the meat. Score the fat in a diamond pattern, being careful not to cut into the meat. Brush 200g orange marmalade thickly over the ham. Stud the intersections with cloves. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and bake the ham for 40-45 minutes until golden brown. Baste the ham every 20 minutes with the glaze. Increase the heat to 220˚C/200˚C/gas mark 7 and cook for a final 20 minutes without opening the oven. Remove from the oven and allow to rest for 20 minutes before serving.
 
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