A delicious sweet and sticky baked Marmalade Glazed Ham, so easy to cook with lots of leftovers to make two new other meals!
I don’t know about you but I am definitely still feeling the effects of over-spending at Christmas. I always seem to go overboard buying food and drinks (I’m still finding festive chocolate all over the house!) and then massively cut back in January and try to save some money.
This year has been no exception and I have been budgeting and meal planning like a pro the last couple of weeks! A great way to do this is to take one joint of meat, like this ham, and use it to make several meals throughout the week. You can also freeze slices for another time.
The ham, although it takes a couple of hours to cook, is easy and straightforward and pretty much takes care of itself. It’s the perfect meat to cook up on a Sunday afternoon when you have a bit of time and then serve up with roasted new potatoes and a big bowl of salad.
Then simply leave the rest of the meat to cool and then cover and keep in the fridge to make two delicious new dinners from the leftovers on Monday and Tuesday.
The first recipe I made from the leftovers is this super quick and easy Chinese Pork Fried Rice and you can click on the link to get that recipe.
The second recipe I made from the leftovers is this really warming Mexican Pork Soup. So comforting at this time of year!
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Instagram. I’d love to see your pictures and hearing your comments about the recipes
SIGN UP TO MY FREE WEEKLY NEWSLETTER TO GET BRAND NEW RECIPES DIRECT TO YOUR INBOX!
A delicious sweet and sticky baked ham recipe with a tasty marmalade glaze
- 3–4kg ham
- 2 carrots
- 2 sticks of celery
- 2 bay leaves
- 16 black peppercorns
- 1 bouquet garni
- handful of fresh herbs such as rosemary or thyme
- 2 lemons or oranges
- 1/2 jar of marmalade
- Place the ham in a large, snug fitting pot.
- Roughly chop and throw in the carrots and celery, along with the bay leaves, peppercorns, bouquet garni and fresh herbs.
- Peel the zest from the lemons or oranges, then squeeze the juice in.
- Cover with water, place the pot on a high heat and bring to the boil. Reduce to a simmer and leave for 1 hour 15 minutes.
- Remove the meat from the pot (you can leave it to cool for 30 minutes if you have time) and transfer it onto a foil lined baking dish.
- Use a sharp knife to remove the skin. Score the fat and season with salt and pepper.
- Put the ham into the oven (200c) and roast for 30 minutes.
- Remove from the oven and cover the fat with the marmalade.
- Return to the oven for 1 hour, basting regularly.
- Serve with roasted new potatoes (roast for 20-30 minutes, skin on) and a large bowl of salad.