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Sticky Marmalade Roast Ham


  • 1 x 3.5kg Boneless Unsmoked Gammon
  • 1 Litre Fresh Orange Juice
  • 1/4 Teaspoon Whole Cloves
  • 1 x Onion, peeled and halved
  • 2 x Large Bay Leaves
  • 4 Tablespoons Orange Marmalade
  • 4 Tablespoons Clear Honey
  • 3 Tablespoons Wholegrain Mustard


  1. Place the gammon in a large deep roasting pan an cover with water.  Bring to the boil, remove from the heat and drain
  2. Return the gammon to the pan, and then pour in the orange juice.  Pour in enough cold water to cover the gammon completely.
  3. Push 2 Cloves into each half of onion and add to the pan along with the bay leaves.  Cover with a lid and bring gently to the boil (approx 30 minutes).  Skim the surface and then reduce the heat to a simmer.  Cook gently for 2 ½ hour, adding more hot water to the pan as necessary.
  4. Preheat the oven to 180c
  5. Remove the gammon from the pan and sit onto a chopping board.  Using a long knife remove the skin, leaving a thin layer of fat.  Score the gammon in a diamond pattern with the top fo the knife.  Place a clove in the middle of a few of the diamonds.  Sit the gammon into a roasting tin.
  6. Mix together the marmalade, honey and mustard.  Spoon or brush the glaze evenly over the gammon.
  7. Roast the gammon in the oven for 45 minute, basting frequently with the glaze and pan juices until the gammon is cooked through and golden all over.




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Pepperell's Meats Ltd, Unit 1, The Firs, Redenhall Harleston, Norfolk IP20 9QN T: 01379 852590

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