Roast gammon with citrus glaze recipe

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  • Serves 4
  • 10mins to prepare plus cooling time and 90mins to cook
  • 535 calories / serving
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Double cooking the joint – first simmering it gently and then roasting it with a tangy glaze – produces a tender, flavour-packed gammon that can be served hot or cold. Leftovers can be used to make a classic burger with pineapple, a noodle salad or a pea and feta frittata.

Place the gammon in a large pan, cover with water and add the peppercorns and bay leaf. Bring to the boil, cover partially with a lid and simmer gently for 1 hour 10 minutes.

While the meat cooks, mix together the glaze ingredients in a small pan. Cook over a low heat for a few minutes to melt the marmalade then bring to the boil, turn down slightly and allow to simmer gently for 8-10 minutes. The glaze should become clear and a little thicker (it will thicken even more as it cools).

When the meat is cooked, let it cool a little in the liquid, then remove. Reserve the liquid to use for soups or stock. Using a small sharp knife cut away the skin of the gammon, leaving a layer of fat. Score the fat in a criss-cross pattern and brush over some of the glaze to cover just the fat.

Preheat the oven to gas 7, 220°C, fan 200°C. Put the glazed gammon in a roasting tin and roast for 10 minutes, then add more glaze and return to the oven for another 5-10 minutes. Leave to cool for a few minutes before carving. Serve with boiled new potatoes, green beans and any extra glaze on the side.

Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.


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  • Ingredients

  • 1.3kg (2 1/2lb) smoked gammon joint
  • 1/2tsp black peppercorns
  • 1 bay leaf
  • For the glaze

  • 150g (5oz) fine shred orange marmalade
  • 1/2 pink grapefruit, zested and squeezed
  • 1 clove garlic, crushed to a paste
  • 15g (1/2oz) fresh root ginger, peeled and finely grated
  • new potatoes (optional)
  • To serve

  • green beans (optional)
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  • Energy 2239kj 535kcal 27%
  • Fat 24g 34%
  • Saturates 8g 40%
  • Sugars 27g 30%
  • Salt 7.1g 118%

of the reference intake
Carbohydrate 27.4g Protein 54.9g Fibre 0.2g

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