3 While the meat cooks, mix together the glaze ingredients in a small pan. Cook over a low heat for a few mins to melt t
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gammon MARMALADE GLAZED
Give your guests a tasty alternative to turkey. This gammon is rich in Christmas flavour thanks to Schwartz Star Anise, Cloves, Cinnamon and Ginger. PREP 30 MINS
SERVES 20
INGREDIENTS
COOK 6 HRS
METHOD
1 whole unsmoked gammon leg, slipper
1 If the gammon needs soaking, do so in a clean bucket or preserving
and bone removed, meat rolled
pan. Cover with cold water, keeping it chilled overnight.
200ml orange juice 1 tsp Schwartz Black Peppercorns 6 Schwartz Cloves Whole 2 Schwartz Cinnamon Sticks
2 Heat oven to 160C/140C fan/gas 3. If the ham has been soaked, drain it well. Put the ham in a large, deep-sided roasting tin. Pour in the orange juice and top up with 350ml of water. Add the peppercorns, spices, bay leaves and clementines. Cover the ham
2 Schwartz Star Anise Whole
tightly with large sheets of foil - scrunching it around the edges of the
2 Schwartz Bay Leaves
tin so no steam can escape. Cook for 5 hrs.
2 clementines, halved 2 tbsp Schwartz Cloves Whole, to stud the meat
3 While the meat cooks, mix together the glaze ingredients in a small pan. Cook over a low heat for a few mins to melt the marmalade then bring to the boil, turn down slightly and bubble for 8-10 mins. The glaze should become clear and a little thicker (it will thicken even
FOR THE GLAZE
more as it cools).
150g fine shred orange marmalade 1 orange, zested and juiced
4 Remove the ham from the oven and turn up to 200C/180C fan/gas 6.
1 tsp Schwartz Ginger Ground
Leave the ham to cool until you're able to handle it, then remove
1 tsp Schwartz Cinnamon Ground
from the tin and discards the cooking liquid and aromatics. Use a small, sharp knife to cut and peel away the rind of the meat, leaving a thin layer of fat attached to the meat. Clean the roasting tin, then line with foil and return the ham to it. ...Continued on next page
bbcgoodfood.com/tasteofchristmas
page 1 of 2
Advertisement feature
gammon MARMALADE GLAZED
Give your guests a tasty alternative to turkey. This gammon is rich in Christmas flavour thanks to Schwartz Star Anise, Cloves, Cinnamon and Ginger. PREP 30 MINS
SERVES 20
INGREDIENTS
COOK 6 HRS
METHOD
1 whole unsmoked gammon leg, slipper
4 Use a sharp knife to lightly score the fat in a diamond pattern and
and bone removed, meat rolled
press the whole cloves into the centre of the diamonds. Return the
200ml orange juice
ham to the oven and cook for 20-30 mins until the fat starts to crisp.
1 tsp Schwartz Black Peppercorns 6 Schwartz Cloves Whole 2 Schwartz Cinnamon Sticks
Brush half the glaze over the ham and bake for another 10-15 mins, then baste the meat and brush over the remaining glaze. Cook for another 10 mins
2 Schwartz Star Anise Whole
5 Serve the ham warm or leave to cool completely. This will keep for
2 Schwartz Bay Leaves
about 1 week in the fridge or freeze for 2-3 months.
2 clementines, halved 2 tbsp Schwartz Cloves Whole, to stud the meat
FOR THE GLAZE 150g fine shred orange marmalade 1 orange, zested and juiced 1 tsp Schwartz Ginger Ground 1 tsp Schwartz Cinnamon Ground
bbcgoodfood.com/tasteofchristmas
page 2 of 2
