Easy Marmalade Glazed Boiled Ham

Marmalade glazed boiled ham
Elaine Lemm
  • Total: 90 mins
  • Prep: 10 mins
  • Cook: 80 mins
  • Yield: Serves 6

To make a boiled ham, you must first start with gammon which is raw, cured pork cut and will only be called ham once it is cooked. Boiled ham is always a favorite at celebrations such as Christmas, especially on the Boxing Day buffets or lunch and is particularly popular at Easter.

This marmalade glazed ham is a delicious, fruity, alternative to the more traditional honey or molasses hams. Using marmalade and brown sugar as the glaze creates a wonderful, sticky coating which, surprisingly, does not overpower the delicate flavors of the ham.


  • 1 red onion (quartered)
  • 1 leek (chopped and washed)
  • 2 carrots (scrubbed and roughly chopped)
  • 2 celery sticks (roughly chopped)
  • Several sprigs flat leaf parsley
  • 2 bay leaves
  • 1.5kg (3 lb) piece of gammon (boned and loosely rolled)
  • Handful of cloves
  • 2 tablespoons chunky cut marmalade
  • 2 tablespoon soft, dark brown sugar

Steps to Make It

  1. Place all the roughly chopped vegetables into a pan large enough to hold them plus the gammon. Lay the gammon on top of the vegetables and cover with cold water, making sure the meat is under the water. If the gammon floats to the top, place a tea plate on it to weigh the gammon down.

  2. Bring to a gentle boil, using a slotted spoon, remove any white scum which may rise to the surface. After 20 minutes, lower the heat and continue to cook the gammon for a further hour.

  3. Remove the gammon from the water and place onto a deep plate to drain. Keep the stock as this will make a great base for a soup such as a Green Pea and Ham soup.

  4. Heat the oven 400 F.

  5. Using a sharp knife remove the tough skin on the gammon leaving a layer of covering fat no more than 1/8".  Lightly slash the fat diagonally ¾" apart in both directions to create a diamond pattern and stud the center of each diamond with a clove.

  6. Mix the marmalade and sugar to create a thick, sticky glaze.

  7. Smear the glaze firmly over the ham and put uncovered into a roasting tin.

  8. Bake in the hot oven for 15 mins or until the sugar has melted and bubbling and turned a golden brown. Keep an eye on this process; the glaze can go from golden to burnt in seconds, so best to remove from the oven sooner rather than later.

  9. Remove the ham from the oven and leave to cool slightly for 15 minutes if serving it immediately, or cool the ham entirely if storing.

  10. The ham can be prepared a day or two in advance then wrapped and stored in the refrigerator unsliced. Don't carve until needed or the meat will lose its color though this will not impact on the taste.

  11. The gammon can be served hot in thick slices with boiled potatoes, or when cold, slice thinly and serve with chutneypickles, and salad or in sandwiches.

Hints and Tips on Boiled Ham

  • Always check if the gammon you buy needs to be soaked before cooking to remove the saltiness.
  • Many supermarkets use a milder cure and won't need soaking.
  • The gammon and other heritage meats can be ordered from Farmisons Online

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