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Sticky Marmalade Gammon
(recipe, RSPCA United Kingdom)
The perfect higher welfare gammon recipe. Published as part of the RSPCA's Think Pig Christmas Recipes. The RSPCA are encouraging everyone to 'Think Pig' by buying higher welfare pork. You can see more recipes and join the campaign on the RSPCA Think Pig Facebook Page in the Notes section at http://bit.ly/gE65tZ.
- 3½ kg boneless Freedom Food labelled gammon joint (or labelled outdoor bred, outdoor reared, free-range or organic)
- 1 litre fresh orange juice
- 8 cloves, plus extra for studding the gammon
- 1 onion, peeled, halved
- 2 large bay leaves
- For the glaze:
- 4 Tbsp. orange marmalade
- 4 Tbsp. clear honey
- 3 Tbsp. wholegrain mustard
- Put the gammon in a large, deep pan and cover with water. Bring to the boil, remove from the heat and drain.
- Return the gammon to the pan, and then pour in the orange juice. Pour in enough cold water to cover the gammon completely.
- Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring gently to the boil (this will take about 30 minutes), skim the surface and then reduce the heat to a simmer. Cook gently for 2 ½ hours, adding more hot water to the pan as necessary.
- Preheat the oven to 180°C/fan oven 160°C, 350°F/Gas 4.
- Remove the gammon from the pan and sit onto a chopping board. Using a long knife remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a knife. Place a clove in the middle of a few of the diamonds. Sit the gammon into a roasting tin.
- Mix together the marmalade, honey and mustard. Spoon or brush the glaze evenly over the gammon.
- Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
- Don’t forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.