Perfect Roast Ham with Marmalade Glaze

Ingredients

• 4.5 kg gammon
• 2 piece carrots
• 2 stalk celery
• 1 piece orange zest
• 1 tbsp peppercorns
• 1 pinch black pepper
• 1 cup marmalade
• 1 bunch rosemary

Method

1. 1

   Soak the gammon in a large pot of water for one to two hours, then discard the water.

2. 2

   Place the gammon in a pot with root vegetables like carrots and celery, orange zest, and peppercorns. Cover with water and poach slowly for one and a half hours.

3. 3

   Remove the gammon from the pot, remove any string, and trim the skin while keeping an even layer of fat intact.

4. 4

   Lightly score the fat in a crisscross pattern using a knife.

5. 5

   Preheat the oven to 170 degrees Celsius (325 Fahrenheit).

6. 6

   Roast the ham in the oven for 20 minutes to start the fat sizzling.

7. 7

   Remove the ham from the oven, baste with the juices, and generously dust with black pepper.

8. 8

   Spread marmalade over the top of the ham so the heat melts it into the scored fat.

9. 9

   Return the ham to the oven at 170 degrees Celsius (325 Fahrenheit) for one hour, basting periodically.

10. 10

    Use a tied bundle of rosemary as a brush to apply marmalade and juices during the final roasting stages.

11. 11

    Remove from the oven, add a final layer of marmalade while still warm, and finish with another dusting of black pepper before carving.