Roasted marmalade ham

Leanne CurgenvenRecipesLeave a Comment

Adapted from Jamie Oliver’s 


1 x 3-4kg pre-cooked ham
16 black peppercorns
1 bouquet garni (1 piece of leek, 1 stick of celery, 1 fresh bay leaf, 1 sprig of fresh thyme)
2 lemons or oranges
1 jar of quality thin-rind marmalade
½ a bunch of fresh rosemary (15g)


  1. Remove some of the fat from your ham, to leave you with about 1cm. The extra fat can be kept in the freezer for roasting with potatoes another time.
  2. Score the fat left on the meat in a criss-cross fashion and, while it’s moist, season it generously with black pepper.
  3. Remove the tray from the oven, stir the marmalade to loosen, then brush it all over the meat, and strip over the rosemary.
  4. Return the ham to the oven for about 1 hour and baste frequently until beautifully golden and crisp,
  5. Serve as you would a roast dinner or as part of a festive spread


Our simple recipe uses marmalade and rosemary, but you don’t have to stop there. Try one of our alternative glazes for something a bit different. Towards the end of the roasting time, simply cover your ham with one of these three marinades and return to the oven for the remaining time.

  1. ORANGE & CRANBERRY GLAZE: Simply zest and squeeze the juice of 1 orange into a bowl and mix well with 3 tablespoons of quality cranberry sauce.
  2. TEA-INFUSED GLAZE: Infuse 1 Earl Grey tea bag in 250ml boiling water and stir in 2 tablespoons of soft brown sugar until it dissolves. Stud the ham with whole cloves and brush over the glaze.
  3. DRY SPICE MARINADE: In a bowl, combine 2 teaspoons each of ground allspice, ground nutmeg, ground ginger, ground cinnamon and ground cloves. Then add 2 tablespoons of runny honey and 100ml of golden rum. Give it a good mix and massage evenly onto your ham.

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