Try this marmalade-glazed ham recipe, then check out our slow cooker gammon, roast gammon, baked ham and more Christmas ham recipes.

A ham is the raw cured leg of a pig. The amount of salt used in the curing process means some hams will need overnight soaking to remove the excess. When you buy your ham, ask the butcher if it needs soaking.


  • 2 oranges, thickly sliced
  • 20-30 cloves
  • 1 tbsp black or peppercorns
  • 2 onions, thickly sliced
  • 1 unsmoked whole or raw or ham or on or the or bone, about 5kg

spiced marmalade glaze

  • ½ jar of good stuff (Tiptree Tawny Orange gives a good dark colour) marmalade
  • 2 star or anise
  • 4 tbsp dark or muscovado or sugar
  • 2 tbsp Dijon mustard
  • 2 tsp allspice


  • STEP 1

    Heat the oven to 160c/fan 140c/gas 3. Put the oranges, 5 cloves, the peppercorns and onions in the bottom of a large roasting tin. Pour in water to come up to about 4cm. Sit the ham on a trivet in the tray then cover the whole thing tightly with a double layer of foil. Bake in the oven for 4 hours. remove and turn the oven up to 220c/fan 180c/gas 7.

  • STEP 2

    To make the marmalade glaze, put all the ingredients in a pan and heat gently. Add a splash of water if the glaze is too thick. Bring to a simmer then cool slightly.

  • STEP 3

    Carefully remove the skin from the ham, leaving a decent layer of fat. Score the fat and stud all over with cloves. Brush the ham all over with the glaze then put back in the oven for 15-20 minutes or until golden (brush on more glaze halfway through cooking if you like). Let the ham sit for 20 minutes before carving.


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