Name: Ham With Marmalade
Ingredients: 1.50 kg boneless smoked gammon; 750 ml apple juice; 750 ml dry cider; 1 tsp whole cloves; 1 tbsp grated ginger; 1 large orange sliced; 1 tsp (heaped) tamarind concentrate/paste; 50 ml apple concentrate; 50 mg brown sugar; 1 tsp mustard powder; (half tsp) mixed spice; 4 tbsp marmalade; whole cloves to stud

AuthorBen WatsonCategoryDinner, Pork, Winter

One of our most successful creations of the last few years has been our 'Ham with no name'. Originally nameless as a bit of a joke, it's stayed that way and sells as well as, if not better, than either the straightforward, smoked or unsmoked, hams. As with so many things, it came about because we had an excess of our apple juice with ginger to get rid of but now, we're making the juice for the ham.

Yields1 Serving

1.50 kg boneless smoked gammon

For the cooking liquid

750 ml apple juice

750 ml dry cider

1 tsp whole cloves

1 tbsp grated ginger

1 large orange sliced

1 tsp (heaped) tamarind concentrate/paste

For the glaze

50 ml apple concentrate

50 mg brown sugar

1 tsp mustard powder

(half tsp) mixed spice

4 tbsp marmalade

whole cloves to stud

Heat up the cooking liquid ingredients in a sauce pan and simmer for 30 minutes. Set to one side.

Put the gammon joint in a reasonably roomy saucepan and cover with cold water. Gently bring to the simmer, take off the heat and pour away the water. Add the infused cooking liquid plus solids and heat to about 85degC. Simmer for about an hour and a quarter until the core temperature is 65-68degC.

Heat your oven to maximum temp.
Carefully remove the ham from the saucepan and peel off the skin leaving a good covering off fat. If it won't peel off it's not cooked. Score the fat in a diamond pattern.

If you're after the full wow, stud with cloves but, as said, we don't bother. Mix all the glaze ingredients in a bowl and smear over the ham.

Bake in the oven until the glaze is bubbling and caramelized.
Serve with our Cumberland Sauce.

Ingredients