Glazed Gammon Recipe

Glazed Gammon

Preparation Time: 35 minutes
Cooking Time: 2 hours
Serves: 8

Glazed Gammon


  • gammon joint about 2kg
  • 600mg dry cider
  • 1 large orange
  • water
  • freshly ground black pepper

Ingredients for the Glaze

  • 3 tablespoons jelly marmalade
  • 175g  light brown sugar
  • 3 tablespoons orange juice

To Garnish

  • orange slices,
  • glace cherries,
  • watercress

Ingredients for the Cumberland Sauce

  • 3 medium oranges
  • 2 small lemons
  • 300 ml water
  • 1 teaspoon dry mustard powder
  • 6 tablespoons redcurrant jelly
  • 1 1/2 teaspoons arrowroot
  • 150ml port wine or red wine
  1. If you buy unsmoked gammon or a mild cured joint, it will not require soaking; if heavily smoked, soak overnight in cold water to cover.
  2. Put the joint into a large pan with the cider; pare the top zest from the orange, add this, together with the juice from the fruit and enough cold water to cover the joint completely, add the pepper.
  3. Bring the liquid to simmering and allow 20 to 25 minutes
    450g at a steady simmer; usually you add another 20 to
    25 minutes but the bacon continues to cook in the oven.
  4. Joints vary in shape and tenderness and this affects the cooking.
  5. Lift the joint from the liquid, then cut away the skin and score the fat; warm the marmalade slightly then blend with the sugar and orange juice, spread over the fat, pressing it into the cuts.
  6. Place the gammon, glazed side uppermost in a tin; cook for 30 minutes in moderately hot oven.
  7. Garnish and serve.

Cumberland Sauce

  1. Cut the top zest of the fruit into matchstick pieces, simmer in the water until tender, add the fruit juices, mustard and jelly; simmer for a few minutes.
  2. Blend the arrowroot with the wine, add to the other ingredients, stir over the heat until thickened and clear.
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