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Denhay Gammon Glazed with Marmalade & Shredded Stem Ginger
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6 serving
Prep time:
Cook time:
Serves: 6
The kick of ginger cuts through the sticky sweet glaze on the gammon. Delicious served warm with fluffy jacket potatoes, or cold with crusty bread and chutneys.
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Ingredients
- 1¼ kg Denhay Unsmoked Gammon Joint
- 4 tbsp orange marmalade
- 1 stem ginger, drained and finely chopped
- 1 tbsp brown sugar
Method
Step 1
Preheat the oven to 180C/Gas Mark.
Step 2
Line a roasting tin with a double sheet of foil. Place the gammon in a roasting tin, cover loosely with foil and cook at 180C for 35 mins/500g.
Step 3
Once cooked for the appropriate time, remove the skin from the gammon, leaving behind a thin layer of fat. Score the fat with the tip of a sharp knife.
Step 4
Mix together the marmalade, stem ginger and brown sugar and spread evenly over the fat. Bake in the oven for 30 minutes until the glaze is sticky and golden.
Step 5
Leave to rest before carving.
