Marmalade glazed gammon

By Victoria Glass •

Marmalade isn’t just for your toast and ham isn’t just for Christmas. Victoria has combined the two to make this gloriously sticky and delicious marmalade glazed gammon in celebration of National Marmalade Week: a whole week dedicated to awards and festivities encouraging people to make, buy and eat more marmalade.


This year, National Marmalade Week is teaming up with Hospice at Home for its ‘Go Orange’ Appeal. To take part, simply organise a fundraiser between the 2nd and 9th March with a citrus, marmalade or orange theme. How about organising a citrus-themed bake sale at your children’s school or dig some orange trousers out the back of your wardrobe and get your mates over for a night of Breakfast Martinis. You could even host a marmalade themed dinner party and rattle a tin for donations at your guests. They won’t mind. It’s for charity!

One of my favourite ways to eat marmalade is liberally spread over a quiveringly tender hunk of gammon, studded with cloves and ready for a blast in the oven. There’s no doubt that a whole gammon is an easy and versatile way to feed a crowd and it has the added bonus of providing plenty of cold cuts for teatime sandwiches as well as a vat of homemade ham stock for soup. But you don’t have to be feeding the 5000 for an excuse to indulge in some pink, porky goodness.

I bought a small (1.5 kilo) piece of gammon from my local butcher’s, before boiling, glazing and baking it. Although not the cheapest cut of meat at just under £18, there was enough meat for lunch for 4 with plenty of leftover cold cuts for us to scoff with pickles and chutney the next evening. I also made a full-bodied butternut squash and sage soup with the stock, which made enough for 12 portions. If you think how much a measly 3 slices of ham in a plastic packet at the supermarket costs, suddenly that £18 doesn’t seem so steep after all.

Marmalade glazed gammon


1.5 kilo piece of gammon (ask your butcher to tie it for you)

1 large onion, quartered

1 stick of celery, cut into chunks

1 carrot, roughly chopped into 4

2 bay leaves

A scattering of peppercorns

Cloves for studding the ham

For the glaze

2 tbsp orange, peel free marmalade

1 tbsp dark brown muscovado sugar

1.5 tbsp Dijon mustard

Place the gammon in a large pan, cover with cold water and bring to the boil. Once boiling, remove the meat, drain the water and return the gammon to the pan and cover it again with more cold water. Add the stock vegetables, pepper and bay and bring to the boil again. Turn the temperature down and leave to gently simmer for 2.5 hours. Remove from the pan and you can either leave the ham to cool before popping in the fridge ready for baking the next day or preheat the oven to 200°C (180°C fan) while you make the glaze. Keep the stock for delicious soup which you can also chuck the stock vegetables into.

Pop the glaze ingredients in a small saucepan and stir over a gentle heat until everything has melted. Increase the heat and bring to the boil, before removing from the heat ready to baste the ham with.

Remove the skin on the ham with a sharp knife, leaving a thin layer of fat. Score the fat with the knife to make diamond shapes and stud the centre of each diamond with a clove. Paint the ham liberally with the glaze and pop into the oven for 45 minutes, taking it out every now and then to baste it with more glaze.


Eat hot with buttered cabbage and potatoes or cold with pickles, chutney and homemade bread.

What are your favourite glazes for roast ham or gammon?  What would you most like to serve this with?  Let us know here or over on Great British Chefs Facebook page.


Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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