Mary Berry Marmalade Glazed Ham​ Recipe

This decadent Mary Berry Marmalade Glazed Ham Recipe is made with a boneless gammon joint, Seville orange marmalade, cloves, demerara sugar, and English mustard. The result is a beautifully sticky, sweet, and tangy glaze that balances the salty, savory ham. It’s the perfect centerpiece for a holiday dinner, serving 8-10 people.

Jump to Recipe

Mary Berry Marmalade Glazed Ham Recipe Ingredients

For Boiling the Ham:

• 1 unsmoked, boneless gammon joint (about 2.5kg / 5.5 lb)
• 1 onion, peeled and halved
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 10 black peppercorns
• 1 small handful of whole cloves (for studding)

For the Marmalade Glaze:

• 6 tablespoons Seville orange marmalade
• 4 tablespoons demerara sugar (or light brown sugar)
• 1 tablespoon English mustard

How To Make Mary Berry Marmalade Glazed Ham Recipe

1. Soak the ham (if needed): Check the instructions on your gammon joint. Many no longer require soaking, but if yours does, place it in a large pot, cover it with cold water, and let it soak for 8-12 hours or overnight. This removes excess salt.
2. Boil the ham: Discard the soaking water. Place the gammon in a large, deep pot. Add the onion, carrot, celery, and peppercorns. Pour in enough fresh cold water to cover the ham completely.
3. Simmer gently: Bring the pot to a boil, then immediately turn the heat down. Let it simmer very gently with the lid on. You want just a few small bubbles. Cook for 20 minutes per 500g (about 1 lb). A 2.5kg ham will take about 2 hours and 30 minutes.
4. Cool the ham: Turn off the heat. Carefully lift the ham out of the hot liquid and place it in a large roasting pan. Let it rest for 15-20 minutes, or until it’s just cool enough for you to handle.
5. Preheat the oven: While the ham rests, preheat your oven to 200°C (400°F / 180°C Fan / Gas Mark 6).
6. Remove the skin: Use a small, sharp knife to carefully cut away the thick outer skin, also called the rind. You must leave the layer of white fat underneath.
7. Score the fat: Use your knife to score the fat in a diamond pattern. Make cuts about 1-2 cm deep, being careful not to cut all the way down to the meat.
8. Stud with cloves: Press the whole cloves into the fat. Place one clove at the intersection of each diamond “X” for a classic look.
9. Make the glaze: In a small bowl, whisk together the marmalade, demerara sugar, and English mustard until combined.
10. Glaze the ham: Brush half of this marmalade glaze evenly all over the scored fat.
11. Roast the ham: Place the roasting pan in the hot oven and roast for 15 minutes.
12. Glaze a second time: Carefully remove the ham from the oven. Brush the remaining glaze all over the top.
13. Finish roasting: Return the ham to the oven for another 10-15 minutes. It is ready when the glaze is dark, sticky, bubbling, and caramelized.
14. Rest before carving: Let the ham rest on a carving board for 15-20 minutes before slicing.

Recipe Tips

• Simmer, Don’t Boil: The most important step for a tender ham is gentle cooking. A hard, rolling boil will make the meat tough and dry. A very gentle simmer is the key to a juicy ham.
• Leave the Fat Layer: Do not trim off the layer of fat under the skin! This fat is essential. As it roasts in the oven, it melts and bastes the ham, keeping it moist while the glaze on top gets sticky.
• Score Deeply: Don’t be shy when scoring the fat. Cutting a deep diamond pattern gives the glaze more surface area to grip and helps the flavor sink into the ham.
• Use Seville Marmalade: For the best, most traditional flavor, use Seville orange marmalade. Its natural bitterness is the perfect contrast to the sweet sugar and salty ham. Regular marmalade will work, but the final glaze will be much sweeter.

What To Serve Marmalade Glazed Ham

This Marmalade Glazed Ham is a classic holiday centerpiece. Serve it hot with traditional sides like creamy mashed potatoes, roasted Brussels sprouts, and a savory bread pudding. It’s also delicious with a side of cauliflower cheese or braised red cabbage. For Boxing Day or as leftovers, it’s perfect served cold with potato salad, crusty bread, and a selection of cheeses and pickles.

How To Store Marmalade Glazed Ham Leftovers

• Refrigerate: Once the ham is completely cool, wrap it tightly in plastic wrap or aluminum foil. You can also place slices in an airtight container. Store it in the refrigerator for up to 5 days.
• Freeze: Yes, you can freeze the cooked ham. For best results, slice it first. Place the slices in a freezer-safe bag or airtight container, separating layers with parchment paper if you like. You can freeze it for up to 3 months. Thaw overnight in the refrigerator.

Mary Berry Marmalade Glazed Ham Recipe Nutrition Facts

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 1300mg
• Total Carbohydrate: 12g
• Sugars: 11g
• Protein: 26g

Frequently Asked Questions

• What is the difference between gammon and ham? Gammon is the British term for the hind leg of pork that has been cured (like bacon) but has not yet been cooked. Once you cook the gammon, it is officially called ham.
• Can I use a pre-cooked ham for this recipe? Yes. If your ham is already fully cooked, you can skip the boiling steps (1-3). Go straight to removing the skin (if any), scoring, studding with cloves, and glazing. You will just need to roast it for 30-40 minutes total, or until it is heated through and the glaze is caramelized.
• My glaze is burning before the ham is ready. What should I do? The sugar in the marmalade can burn quickly. If the glaze is getting too dark but you want to heat the ham longer, you can loosely cover the ham with a piece of aluminum foil. This protects the glaze from the direct heat of the oven.

Try More Recipes:

• Mary Berry​ Seville Orange Marmalade Recipe
• Mary Berry Marmalade Loaf Cake​ Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe