Name: Roast Ham with Marmalade Glaze
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 165 min
Yield: 10 servings
Ingredients: 3 to 4 kg middle-cut gammon with knuckle left on; 2 carrots; 2 sticks celery; 2 fresh bay leaves; 16 black peppercorns; 1 bouquet garni (leek, celery, bay and thyme); 2 oranges; 1 jar quality thin-rind marmalade; 1/2 bunch fresh rosemary (15 g); 3 tbsp freshly ground black pepper

Method

12 steps

Soak the ham in water for an hour or two, then discard the water.
Place the ham in a large pot with root vegetables, garlic, orange zest, peppercorns, and herbs, then poach for 1.5 hours.
Remove the ham from the poaching liquid, and trim the skin and excess fat, leaving some fat on the ham.
Lightly score the fat in a crisscross pattern.
Preheat the oven to 170°C (338°F).
Place the ham in the oven and roast for 20 minutes to sizzle the fat.
Remove from oven, baste with juices, and generously dust with black pepper.
Spread marmalade over the scored fat, allowing it to melt and thicken.
Return the ham to the oven and roast for 1 hour, basting occasionally.
After 30 minutes, baste with marmalade and juices using a rosemary brush.
Continue roasting for another 20 minutes until caramelized and golden.
Remove from oven, serve warm, and garnish with remaining marmalade and black pepper.

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