Marmalade-Glazed Christmas Ham

A beautifully sticky centrepiece that fills the kitchen with festive fragrance. The rich savoury gammon is glazed with La Vieja Fábrica’s Seville orange marmalade, brown sugar, and mustard for a glossy, citrus-spiced finish that’s equally delicious served hot on the day or cold in sandwiches later.

Difficulty Medium

Serves 4

Prep time 15 minutes

Cook time 1 hour 45 minutes + resting

Ingredients

1 kg unsmoked boneless gammon joint

1 onion, halved

2 bay leaves

6 black peppercorns

4 cloves

1 small carrot, roughly chopped

1 celery stick, roughly chopped

4 tbsp La Vieja Fábrica No Peel Orange Marmalade

2 tbsp brown sugar (light or dark muscovado)

1 tbsp Dijon mustard (or wholegrain if preferred)

½ tsp ground cinnamon or mixed spice (optional, for a festive note)

Method

Simmer the gammon: Place the gammon joint in a large pan, cover with cold water, and add the onion, bay leaves, peppercorns, carrot, and celery. Bring to the boil, then reduce to a gentle simmer. Cook for about 45 minutes per 500 g — roughly 1 ½ hours for a 1 kg joint. Skim any foam as it cooks.

Cool slightly & preheat the oven: Remove the gammon and allow to cool slightly. Preheat oven to 200 °C (180 °C fan) and line a roasting tray with foil.

Prepare the ham: Peel away the skin, leaving an even layer of fat. Score the fat in a diamond pattern with a sharp knife, and, if you like, stud a few cloves into the intersections.

Make the glaze: In a small pan, gently warm the La Vieja Fábrica marmalade, sugar, mustard, and cinnamon until melted and combined.

Roast with glaze: Place the gammon in the prepared tray. Brush with half the glaze and roast for 15 minutes. Remove, brush with the remaining glaze, and roast for a further 15 minutes until glossy, sticky, and caramelised.

Rest & serve: Let the ham rest for 10 minutes before slicing. Serve warm as a festive centrepiece, or cool completely and slice thinly for leftovers.