Christmas Marmalade Glazed Gammon

Christmas Marmalade Glazed Gammon

No Christmas is complete without a sticky, smoky roast gammon joint. This recipe for marmalade glazed gammon is delicious on the day but makes great leftovers for a Boxing Day buffet, too. We've included the cooked temperature for gammon in the recipe to make cooking a succulent Christmas ham easy.


Roast gammon joint recipe
  • 3kg unsmoked boneless gammon joint, tied
  • 1 red onion, halved
  • 2 celery sticks, cut into small pieces
  • 2 carrots, unpeeled and cut into small pieces
  • small handful of cloves
  • ⅓ of a jar of orange marmalade
  • 1 large orange
Gammon Cooked Temperature

Ham or gammon should be cooked to 71 °C to be safe and delicious. We recommend using a leave-in meat thermometer like the DOT to alert you once it's done, then an instant-read meat thermometer like the Thermapen to spot-check all over.



  • First, you need to place the gammon joint into a large lidded saucepan and cover it with cold water.
  • Bring to the boil over a high heat and then drain.
  • Add fresh cold water into the pan along with the chopped onions, carrot and celery.
  • Bring to the boil again.
  • Reduce the heat, cover with a lid and let it simmer gently.
  • If your saucepan isn’t large enough to cover the joint fully, simply turn halfway through cooking.
  • Preheat the oven to 200°C and line a large roasting tin with aluminium foil.
  • Remove the gammon from the water once it reaches 71 °C on your Thermapen. Set aside to cool for around 20 minutes.
  • Use a small knife to remove the rind from the top of the gammon joint — be sure to leave as much fat as you can.
  • Once removed, score the fat in a diamond pattern. Push a clove into the centre of each cross where the lines meet.
  • Place the gammon joint into the roasting tin.
  • Decant 1/3 of your orange marmalade into a ramekin and use a small basting brush (silicone works best) to evenly spread 1/2 of it across the top of the gammon.
  • Pop in the oven for ten minutes, then take the joint out and brush over the remaining marmalade.
  • Place the gammon joint back into the oven for another 15 minutes — be sure to rotate to ensure an even glaze.
  • You can also cut a few thin slices of orange and place them into the pan to brown up for decoration.
  • Once the top is golden, glossy and slightly brown, take it out of the oven and rest for 15 minutes before carving.
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