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

Ingredients

• 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.

Directions

• 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.