Orange-glazed ham with mango and orange salsa recipe
A beautiful glazed gammon is a simple but tasty way to serve a great centrepiece. The gammon can be simmered very slowly on the hob if preferred. Serve with a mango and orange salsa. You can cook and glaze the ham up to three days ahead and serve cold.
Ingredients
- 2 –3kg (4lb 6oz–6lb 9oz) boned smoked gammon joint
- 1 l orange juice
- 2 –3kg (4lb 6oz–6lb 9oz) boned smoked gammon joint
- 1.8 pints orange juice
- 2 –3kg (4lb 6oz–6lb 9oz) boned smoked gammon joint
- 4.2 cups orange juice
- 100 g granulated sugar
- 1 large orange, thinly sliced into discs
- 3.5 oz granulated sugar
- 1 large orange, thinly sliced into discs
- 3.5 oz granulated sugar
- 1 large orange, thinly sliced into discs
- 250 g peeled mango, finely diced
- 2 oranges, segmented and chopped into small pieces
- 4 tbsp mango chutney
- 0.5 lemon, juice only
- 3 tbsp chopped parsley
- 1 pinch each of salt and freshly ground black pepper
- 8.8 oz peeled mango, finely diced
- 2 oranges, segmented and chopped into small pieces
- 4 tbsp mango chutney
- 0.5 lemon, juice only
- 3 tbsp chopped parsley
- 1 pinch each of salt and freshly ground black pepper
- 8.8 oz peeled mango, finely diced
- 2 oranges, segmented and chopped into small pieces
- 4 tbsp mango chutney
- 0.5 lemon, juice only
- 3 tbsp chopped parsley
- 1 pinch each of salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Ham
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 170 mins
- Serves: 8
Step-by-step
- Preheat the oven to 150°C/130°C fan/300°F/gas mark 2.
- Sit an enamel plate or a small trivet in the base of a deep ovenproof pan. The gammon should fit into the pan tightly on top of the trivet.
- Pour in the orange juice and add enough water to completely cover the gammon with liquid. Bring to the boil, skim the surface, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes for every 500g (1lb 2oz). Remove from oven and leave to become cold in the cooking liquid.
- For the orange glaze, put the sugar and 100ml (3½fl oz) of water into a saucepan. Stir gently over a low heat until the sugar has dissolved, then bring to the boil. Add the thin slices of orange to the syrup, then cover and simmer for 10–12 minutes until the orange slices are soft but still holding their shape.
- Lift out the orange slices, then continue to boil the syrup over a high heat until it has reduced by about half and thickened. Remove from the heat and leave to cool. It will thicken further.
- Line a baking tray or roasting tin with foil and sit the ham on top. Remove the skin from the ham and using a sharp knife, score the fat. Brush the fat with a little of the syrup. Arrange the orange slices in a neat row over the top, then brush with more syrup.
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Cover the lean meat sides of the gammon with foil to protect the ham, but leave the orange-covered top open. Roast in the oven for about 30 minutes or until the top is glazed and lightly browned or brown with a blowtorch.
- To make the salsa, mix all the ingredients together in a bowl and season well. Carve the ham and serve with the salsa alongside.
This recipe is from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards.
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