Hairy Bikers Marmalade Ham Recipe

This sticky, succulent Hairy Bikers Marmalade Ham Recipe is made with a boneless gammon joint, thick-cut orange marmalade, and warming spices, ready in just under 3 hours. The sweet citrus glaze bubbles and caramelizes in the hot oven, creating a glossy, golden crust that perfectly balances the savoury meat. I love serving this as a festive centrepiece or a Sunday lunch because the leftovers make the most incredible sandwiches for days afterwards.

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Why This Classic Works

Roasting a gammon joint can sometimes feel like a gamble between undercooked fat and dry meat, but this two-step method changes everything. By gently poaching the joint first in a bath of aromatics and cider (or water), you keep the meat incredibly juicy while infusing it with subtle flavour from the inside out. I used to skip the boiling stage to save time, but I quickly learned that it’s the only way to guarantee a tender texture that falls apart on the fork.

The real magic, however, happens in the oven. The combination of sharp marmalade, dark sugar, and mustard creates a glaze that doesn’t just sit on top but becomes part of the fat as it renders. It gives you that professional “shop window” finish that looks impressive on the table but is actually surprisingly easy to achieve at home.

Hairy Bikers Marmalade Ham Recipe Ingredients

For the Gammon Joint:

• 2kg unsmoked boneless gammon joint
• 1 large onion, peeled and halved
• 1 large carrot, roughly chopped
• 2 celery sticks, roughly chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 500ml dry cider (optional, or swap for water)
• Cold water to cover

For the Sticky Glaze:

• 4 tbsp thick-cut orange marmalade
• 2 tbsp dark soft brown sugar
• 1 tbsp English mustard (or wholegrain for texture)
• 30-40 whole cloves (for studding)

How To Make Hairy Bikers Marmalade Ham Recipe

1. Prep the Gammon: Place the gammon joint in a large pot and cover with cold water. Bring to the boil, then drain and discard this water (this removes excess saltiness). Rinse the joint and the pot.
2. Simmer with Aromatics: Return the gammon to the pot. Add the onion, carrot, celery, bay leaves, and peppercorns. Pour in the cider (if using) and top up with enough fresh cold water to completely cover the meat. Bring to the boil, reduce the heat, cover, and simmer gently for 20 minutes per 500g, plus an extra 20 minutes (about 1 hour 40 minutes for a 2kg joint).
3. Prepare for Glazing: Preheat your oven to 200°C (180°C fan/Gas 6). Carefully lift the cooked ham out of the liquid into a roasting tin. Let it cool slightly for 10 minutes so it’s easier to handle.
4. Skin and Score: Using a sharp knife, carefully slice off the thick rind (skin), leaving a generous layer of white fat intact on the meat. Score the fat in a diamond pattern, being careful not to cut into the meat itself. Push a whole clove into the centre of each diamond.
5. Glaze and Roast: In a small bowl, mix the marmalade, brown sugar, and mustard into a sticky paste. Brush half of this mixture generously over the fat. Roast in the oven for 10 minutes.
6. Baste and Finish: Remove the ham, brush with the remaining glaze, and return to the oven for another 15-20 minutes until the fat is golden, bubbling, and dark amber in places. Rest for 20 minutes before carving.

Recipe Tips

• Check the saltiness: If you buy your gammon from a supermarket, the ‘soak and drain’ step (step 1) is usually enough. If it’s a dry-cured ham from a butcher, ask them if it needs soaking overnight in cold water first.
• Don’t remove all the fat: When skinning the ham, it is crucial to leave about 1cm of fat on the meat. This fat renders down and mixes with the sugar to create the crust; if you cut it too close to the meat, the glaze will just slide off and burn.
• Save the stock: The liquid left in the pot after boiling is pure gold. Strain it and use it as a base for a pea and ham soup—it will be salty, so taste before seasoning.
• Resting is mandatory: Do not carve straight from the oven. Resting allows the juices to redistribute, ensuring the meat stays moist rather than leaking all over your carving board.

What To Serve With Marmalade Ham

For a traditional roast dinner, serve this with crispy roast potatoes and a side of cauliflower cheese, which pairs beautifully with the salty gammon. The Hairy Bikers often suggest a sharp side to cut through the richness, so braised red cabbage with apple or a classic pease pudding would be authentic accompaniments. If eating it cold, nothing beats good piccalilli, crusty white bread, and strong cheddar cheese.

How To Store

Allow the ham to cool completely before wrapping it tightly in foil or placing it in an airtight container. It will keep in the fridge for up to 4 days. You can also slice the leftovers and freeze them for up to 3 months; just defrost thoroughly in the fridge before using in sandwiches or pasta dishes.

FAQs

• Can I use smoked gammon instead? Yes, you can use smoked gammon for a deeper flavour, but be aware it can be saltier. I recommend soaking smoked joints overnight in cold water before cooking to mellow the intensity.
• Do I have to use cider? No, the cider adds a lovely sweetness, but you can use 100% water or even swap the cider for apple juice if you want an alcohol-free version with the same fruity depth.
• Can I cook the gammon in a slow cooker? Absolutely. Put the gammon and aromatics in the slow cooker with 1 cup of liquid (it doesn’t need to be covered) and cook on Low for 6-7 hours. Then proceed with the glazing and roasting steps in the oven.
• Why is my glaze burning? Marmalade has a high sugar content, so it burns quickly. If your oven has hot spots, rotate the tin halfway through, or cover the ham loosely with foil if it gets too dark before the fat has rendered.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 2400mg
• Total Carbohydrate: 18g
• Protein: 42g

Try More Recipes:

• Hairy Bikers Fried Chicken Recipe
• Hairy Bikers Cumberland Sausage Pie Recipe
• Hairy Bikers Cranachan Recipe