1/12 Photos of Celebration Spiced Baked Ham With Orange and Marmalade Glaze
25 hrs 50 mins
1 hr 50 mins
French Tart's Note:
A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too.
My Private Note
Units: US | Metric
- 3 lbs ham, joint
- 1 pint cider (optional)
- 1 large onion, peeled and cut in half
- 2 large carrots, peeled and cut into large chunks
- 10 cloves
- 10 black peppercorns
- 2 bay leaves
Finish and Glaze
- 1If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
- 2Boiling the Ham:.
- 3Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
- 4Stick the cloves into the onion halves - 5 cloves in each half.
- 5Pour in the cider if using and top up with water - the liquids should just cover the ham.
- 6Add the onion halves, carrots, bay leaves and black peppercorns.
- 7Bring to the boil, and remove any scum that rises to the surface.
- 8Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
- 9Take off the heat, and allow to cool slightly.
- 10Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
- 11Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
- 12Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
- 13Take out the carrots and onions and chop them up finely, then add them back to the stock.
- 14The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
- 15Baking the Ham:.
- 16Pre-heat the oven to 200C/400F or gas mark 6.
- 17If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
- 18Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
- 19Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
- 20Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
- 21Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
- 22You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
- 23Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!
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Nutritional Facts for Celebration Spiced Baked Ham With Orange and Marmalade Glaze
Serving Size: 1 (324 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 680.3
- Calories from Fat 423
- Total Fat 47.0 g
- Saturated Fat 16.3 g
- Cholesterol 158.7 mg
- Sodium 2848.4 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 1.8 g
- Sugars 17.2 g
- Protein 37.7 g
The following items or measurements are not included: