Marcus Wareing's Marmalade & Earl Grey Tea-glazed Ham
This succulent ham is liberally coated in a sweet marmalade, earl grey tea glaze. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the glaze:
Method
Step 1
Place the gammon in a large saucepan. Add the onion, carrots, celery, bay leaves, peppercorns and cloves. Cover with cold water and place over medium heat. Bring to a gentle simmer, skimming off any scum that rises to the surface, and cook for around 3 hours, depending on the weight. (approx. 30mins per kilo). Turn the heat off and allow the gammon to sit in the liquid for a further 30 minutes. Remove from the pan and leave until cool enough to handle. Strain off the liquid and keep it for soup (bearing in mind it will be rather salty).
Step 2
Once the ham is cool enough to touch, place it on your chopping board and cut away the skin, leaving a 1cm-thick layer of fat intact on the ham. Gently score the fat with criss-cross marks to create a diamond pattern, and stud with cloves.
Step 3
Preheat the oven to 190°C/170°C fan/gas 5 and line a roasting tray with foil.
Step 4
To make the glaze, pour 200ml water into a small saucepan and bring to the boil. Add the tea leaves or bags and remove from the heat. Leave to infuse for around 10 minutes then strain into a bowl. Add the marmalade to the bowl and mix well to combine.
Step 5
Transfer the gammon to the lined roasting tray and brush it liberally with the marmalade mix (keep at least half back to use for basting). Place in the oven for around 15-20 minutes, remove from the oven, and then brush with the remaining glaze. Place back into the oven and cook, for another 15-20 mins until the skin is golden brown and crisp, frequently basting. You will need to cover any areas that dark quickly with foil during glazing.
Step 6
Remove from the oven, cover with the foil and leave to rest for 20 minutes before carving.
