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Denhay Gammon Glazed with Marnalade & Shredded Stem Ginger

Denhay Gammon Glazed with Marmalade & Shredded Stem Ginger

Brought to you by: Denhay
    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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  • 1¼ kg Denhay Unsmoked Gammon Joint
  • 4 tbsp orange marmalade
  • 1 stem ginger, drained and finely chopped
  • 1 tbsp brown sugar


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.

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