Honey and marmalade glazed gammon

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Sweet, sticky, and beautifully caramelised, this honey and marmalade glazed gammon is the kind of centrepiece that makes the whole kitchen smell like something special is happening. The salty richness of the gammon pairs perfectly with the bright citrus of the marmalade and the gentle sweetness of honey, creating a glossy glaze that clings to every slice.

Serving Suggestions for Honey & Marmalade Glazed Gammon

  • Crusty bread or warm rolls to mop up the glaze
  • Roast potatoes — classic, crispy, or with rosemary
  • Buttered new potatoes or parsley potatoes
  • Potato dauphinoise for a creamy, indulgent option
  • Mashed potatoes — buttery, mustard‑spiked, or with chives
  • Braised red cabbage for sweetness and acidity
  • Roasted carrots or honey‑glazed carrots
  • Cauliflower cheese for a cosy, pub‑style plate
  • Peas — buttered, minted, or braised peas with bacon lardons
  • Green beans or tenderstem broccoli with lemon butter
  • Stuffing balls (sage & onion works beautifully with gammon)
  • Pineapple rings — grilled or roasted for a retro twist
  • Apple sauce or spiced apple compote
  • Coleslaw for a fresh, crunchy contrast
  • Crispy fried eggs if you’re serving it brunch‑style
Honey and marmalade glazed gammon

Honey and marmalade glazed gammon

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Course Dinner
Servings 6 people

Ingredients
  

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, peeled
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 parlsey sprig
  • 1 tsp black peppercorns
  • 1.4 kg gammon joint
  • 2-3 litres boiled water, slightly cooled

Glaze

  • 50 g soft brown sugar
  • 50 ml fresh orange juice
  • 3 tbsp runny honey
  • 3 tbsp orange marmalade
  • ½ tsp dijon mustard
  • 20 whole cloves

Instructions
 

  • Preheat the oven to 150c.
  • Spread the vegetables evenly in the tin and add the bay leaf, sprigs of thyme and parsley, and black peppercorns.
  • Sit the gammon on top of the chopped vegetables and herbs.
  • Pour in the water so that it comes about two thirds up the side of the tin.  Loosely cover with foil. Very carefully transfer the tin to the oven and cook for 1.5hrs.  Top Tip : If the water only goes halfway up the joint, you can turn it over half way through.
  • Remove the roasting tin from the oven (be careful of the hot water and steam as you open the oven door) remove the gammon from the water and discard the water and leave the gammon to cool.  Leave the oven on.

For the glaze

  • Mix together all of the glaze ingredients, except the cloves, in a bowl until well combined.
  • When the gammon is cool enough to touch, strip off the gammon skin and score the fat in a diamond pattern. Stud with cloves.
  • Spoon the glaze evenly over the gammon.
  • Roast the gammon in the oven for 35 – 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.