This succulent, juicy orange marmalade glazed ham makes the perfect centrepiece for any celebratory meal.
I couldn’t contemplate Christmas without a ham.
It’s such a versatile meat that goes with practically anything – whether it’s part of a slap up roast dinner with roast potatoes, cauliflower cheese or my Christmas spiced red cabbage and roasted veg, served alongside a creamy potato gratin or just good old ham, egg and chips!
I cook a ham every Christmas simply because we all love it, but it’s mainly for my number two son who doesn’t do turkey. Not that I mind in the slightest! I look forward to using up the leftovers just as much as I enjoy Christmas dinner.
One of my Boxing Day rituals include making us HUGE turkey, ham and stuffing club sandwiches for lunch.
They are EPIC and keep us going for the rest of the day. A couple of slices of this sweet, sticky glazed ham really takes the sandwich to another level. My mouth is watering just thinking about it!
I’ve included instructions for cooking the gammon on the hob, slow cooker and Instant Pot.
This Christmas I’ll definitely be going for the Instant Pot method to free up much needed hob space.
One piece of advice – although you could glaze the ham in the Instant Pot, I believe you get a much better result doing it in the oven.
The heat of the oven gives you a beautifully burnished, sticky glaze that the Instant Pot just can’t replicate in the same manner.
The gammon joint I used for this recipe makes enough for about 6-8 people.
If you have a larger piece then you’ll need to adjust the cooking time – the general rule of thumb is 30 minutes for every 450g (1lb) on the hob.
You’ll find cooking instructions and a link for further instructions for the Instant Pot below.
More Christmas recipes…
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Orange Marmalade Glazed Ham
- 1 x 1.4kg unsmoked gammon joint
- 2 cinnamon sticks
- 1/2 tablespoon allspice berries
- 1 onion peeled and cut in half
- 1 tsp black peppercorns
- Zest and juice of one large orange
- 1 litre fresh orange juice
- For the marmalade glaze:
- 1 tbsp Dijon or wholegrain mustard
- 3 tablespoons orange marmalade
- 1/4 tsp cinnamon optional
- 1 tablespoon orange juice
Hob/Oven Method -
- Place the gammon joint in a large pan and add the cinnamon sticks, allspice berries, halved onion, black peppercorns and the zest and juice of the orange. Pour over the orange juice and top up with enough water to cover the gammon. Bring to the boil and skim off any impurities that rise to the surface. Reduce the heat, cover with a lid and simmer for about 1 1/2 hours. Remove from the heat and leave the gammon in the liquid (you can quite happily leave it for up to 1 1/2 hours if it's easier - or remove the gammon from the liquid and let it go cold if you're cooking it in advance, but bear in mind that it will need longer in the oven if you do this).
Slow Cooker -
- Place the gammon joint in your slow cooker pot and add the cinnamon sticks, allspice berries, halved onion, peppercorns and the zest and juice of the orange. Pour over the orange juice and enough water to cover the gammon. Cook on LOW for 7 hours. Follow the instructions below for the glaze.
Instant Pot -
- Place a trivet in the Instant Pot. Place the gammon on the trivet and pour over about 250ml (one cup) of orange juice. Add the cinnamon sticks, allspice berries, halved onion, peppercorns, and the zest of one large orange. Place the lid on the Instant Pot and press
- Set the timer to 33 minutes (the general advice on the Instant Pot UK community Facebook page is to go for 11 minutes for every 500g which worked perfectly for my 1.4kg joint) Leave the pressure to release naturally before opening the lid and removing the gammon from the pot.
For the glaze:
- Preheat the oven to 200C/180Fan.In a small bowl, mix together the mustard and marmalade. Stir in the orange juice.
- Remove the gammon from the liquid and transfer to a roasting tin double lined with foil. Remove the thick layer of fat and score into a diamond shape if desired (I don't always bother doing this)
- Pour the marmalade glaze all over the gammon. Cover with foil, place in the oven and bake for 10-15 minutes if you've just removed the ham from the simmering liquid
- for 40 minutes if you cooked the gammon in advance.