As a child I always remember my mum cooking marmalade glazed ham for our Christmas Eve lunch. We always had a special meal on Christmas Eve as well as Christmas Day. Our Grandparents came round and joined in the excitement we had as kids about Santa being on the way. My mum used to prepare the ham the day before by boiling it and start roasting it the next morning. The house was always full of gorgeous smells and we thoroughly enjoyed the meal. The marmalade adds a lovely sweet taste to the ham that works really well. Recently Mackays got in touch regarding their Christmas project. Mackays are a family run business that produce jams and marmalades in a traditional way, using large copper pans. This gives the finished product a great homemade taste. Mackays are the last remaining producer of Dundee orange marmalade in the Dundee area in Scotland. Dundee marmalade was first made in 1797. Mackays use Scottish berries in their jams and the oranges for their marmalade comes from Seville, Spain. They have recently launched some Christmas products and wanted bloggers to use them in a recipe. I was sent some Mackays Christmas Preserve with Mulled Wine and Christmas Marmalade with Cranberries.
When I saw the Christmas marmalade with cranberries I knew it would be ideal for making marmalade glazed ham. As well as being delicious served with roast potatoes and all the trimmings, the ham is also gorgeous served cold in salad or used for sandwiches. If you get a large ham joint you can use most of it for roasting and make pot luck soup with the rest of the joint and the water you have boiled the ham in. This is great served with crusty bread and you get several meals from one ham joint.
The marmalade is lovely, you can taste the hint of cranberries which adds a sweetness to the oranges. After boiling my ham I put it in some silver foil, poured ginger ale over it, wrapped it up and put it in the oven to bake. Part way though the baking process I added a marmalade glaze which was made with marmalade and dark brown sugar coated over the ham. When the ham was done it had a lovely sweet taste.
The ham is perfect for a special occasion like Christmas Eve and was enjoyed by all the family. I love to roast tiny onions as well as potatoes and parsnips to go along with the ham as these make the perfect accompaniment. Red cabbage is also a great vegetable to serve with ham as it seems to really complement the meal.
Marmalade Glazed Ham Recipe
- 1.5 kg ham joint
- 1 onion
- 1 stick celery
- 1 carrot
- 3 tbsp dark brown muscovado sugar
- 2 tbsp marmalade
- ginger ale
- Place the gammon in a large pan, cover with cold water and bring to the boil.
- Once it starts boiling drain the water and cover the ham with water again.
- Peel and chop the onion and carrot, chop the celery and add to the water with the peppercorns
- Bring to the boil and simmer for 2½ hours.
- Remove the ham from the pan. It can be left to cool and put into the fridge to cook the next day or you can bake it straight away.
- Preheat the oven to 200C, Gas Mark 4.
- Place the ham on some tin foil and pour over some ginger ale wrap it up and place it in the oven for ½ hour.
- Mix together the marmalade and brown sugar.
- Remove the ham from the oven and coat in the glaze.
- Wrap it back up and cook for 45 minutes, basting with more glaze at regular intervals.
I was sent Mackays jam and marmalade in order to create a recipe. Look out for a jam recipe soon.