Denhay Gammon Glazed with Marmalade & Shredded Stem Ginger
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.
Instructions
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1
Preheat the oven to 180C/Gas Mark.
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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.
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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.
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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.
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5
Leave to rest before carving.
Ingredients
- 1¼ kg Denhay Unsmoked Gammon Joint
- 4 tbsp orange marmalade
- 1 stem ginger, drained and finely chopped
- 1 tbsp brown sugar
Serves 6
Total time required 2 hrs 20 mins
- Preparation time: 20 mins
- Cooking time: 2 hrs
- Other time: Rest time: 15 minutes
Recipe published with permission from Denhay.