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{{#seo:
|title=Sticky Marmalade Gammon, Meat recipe
|titlemode=replace
|keywords=#gammon #marmalade #stickymarmaladegammon #honey #boil #gammonjoint #bayleaves #onion #orangejuice #staranise #basting
|hashtagrev=032020
|description=A must-have at Christmas. It always makes an impressive centrepiece, with leftovers too
}}

A [[Gammon joint|gammon joint]] is a must-have at Christmas - not only does it always make an impressive centrepiece, it gives you plenty of delicious leftovers to feed the family for a couple of days. Cooking a [[Gammon|gammon]] joint from scratch is easy and likely to be more economical than buying a ready cooked joint.
{{recipesummary
|TotalCalories = 10099
|PortionCalories = 1009
|DatePublished=21st January 2013
|Author=Chef
|Servings = Serves 10
|Difficulty = 2
|TotalTime = 4 hours 15 minutes
|PrepTime = 15 minutes
|CookTime = 4 hours
|Image = [[Image:Sticky Marmalade Gammon recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Marmalade works so well''

4.8/5 

The acidic tang of the oranges and lemons cuts through the saltiness of pork. Yumm!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 3.5kg boneless Freedom Food labelled [[Gammon joint|gammon joint]] (or labelled outdoor bred, outdoor reared, free-range or organic)
| 1 litre fresh [[Orange juice|orange juice]]
| 8 [[Cloves|cloves]], plus extra for studding the [[Gammon|gammon]]
| 1 [[Onion|onion]], peeled, halved
| 2 large [[Bay leaves|bay leaves]]
| Optional, a few whole [[star anise]]
}}
'''For the glaze:'''
* 4 tablespoons [[Orange|orange]] [[Marmalade|marmalade]]
* 4 tablespoons clear [[Honey|honey]]
* 3 tablespoons [[Wholegrain mustard|wholegrain mustard]]

===Method===

{{RecipeMethod
| Put the [[Gammon|gammon]] in a large, deep pan and cover with water. Bring to the [[Boil|boil]], remove from the heat and drain.
| Return the [[Gammon|gammon]] to the pan, and then pour in the [[Orange juice|orange juice]]. Pour in enough cold water to cover the gammon completely.
| Push two [[Cloves|cloves]] into each [[Onion|onion]] half and add to the pan along with the [[Bay leaves|bay leaves]]. Cover with a lid and bring gently to the [[Boil|boil]] (this will take about 30 minutes), skim the surface and then reduce the heat to a [[Simmer|simmer]]. Cook gently for 2 ½ hours, adding more hot water to the pan as necessary. Add the [[star anise]] to the water, if using.
| Preheat the [[Oven|oven]] to 180°C/fan oven 160°C, 350°F/Gas 4.
| Remove the [[Gammon|gammon]] from the pan and sit onto a chopping board. Using a long knife remove the skin, leaving behind a thin layer of [[Fat|fat]]. Score the gammon in a diamond pattern with the tip of a knife. Place a [[Clove|clove]] in the middle of a few of the diamonds. Sit the gammon into a [[Roasting|roasting]] tin.
| Mix together the [[Marmalade|marmalade]], [[Honey|honey]] and [[Mustard|mustard]]. Spoon or [[Brush|brush]] the glaze evenly over the [[Gammon|gammon]].
| [[Roast]] the [[Gammon|gammon]] in the [[Oven|oven]] for 45 minutes, [[Basting|basting]] frequently with the glaze and pan juices, until the gammon is cooked through and golden-[[Brown|brown]] all over.
}}

===Pre-packed, plastic wrapped gammon joints===
Most supermarket gammon joints don't look like something that would be served at a banquet for Henry VIII, instead they are plastic wrapped and held together by an encircling plastic band, or even two layers in some cases. If taste is more important than presentation, I prefer remove and discard the plastic banding that come off easily so the joint can absorb the flavours while boiling. The final banding is likely to be easier to remove once boiled. It will probably fall apart while being roasted, but that makes it even better for the marmalade to cover all of the meat.
===Serving suggestions===
Serve the [[Gammon|gammon]] hot with [[Red cabbage|red cabbage]] and [[Roast potatoes|roast potatoes]] or cold with a selection of [[Cheese|cheese]] and [[Pickles|pickles]].

===Notes on gammon cooking times===
Usually a gammon joint is cooked by boiling, either in a large saucepan (about 1.5 hours to 2.5 hours depending upon weight), or a quicker method is to cook in a [[pressure cooker]] (1 hour). After this process, the gammon will be cooked and perfectly safe to eat, however, often the gammon is then finished by [[roasted]] with a glaze ([[honey]], [[marmalade]], [[branston pickle]], etc. This finishing process does make for an extended cooking time but it does give an exceptional finish.
{{GammonRecipes}}
{{RecipeLine}}
[[Category:Recipes|Gammon]]
[[Category:Meat recipes]]
[[Category:Main courses]]
[[Category:Pork recipes|Gammon]]
[[Category:Baked or roasted]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/gammon|#gammon]] [[Special:Search/marmalade|#marmalade]] [[Special:Search/stickymarmaladegammon|#stickymarmaladegammon]] [[Special:Search/honey|#honey]] [[Special:Search/boil|#boil]] [[Special:Search/gammonjoint|#gammonjoint]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/onion|#onion]] [[Special:Search/orangejuice|#orangejuice]] [[Special:Search/staranise|#staranise]] [[Special:Search/basting|#basting]]
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