Recipes & Cooking Tips
Marmalade Baked Ham with a hit!
 This is our version of a classic Roast Ham. This method is tried and tested and we serve the non Schnapps version in the shop! If you don't drink then just leave out the schnapps.
- One inner leg rolled gammon ham.
- Jar of Mary's Marmalade (available in the shop) You can use other marmalades but Mary's has the added flavour dimension of cardamom. Just brill!
- A good bottle of peach Schnapps or Brandy.
- Table spoon of brown sugar.
- Teaspoon of English or Dijon mustard.
- Set the oven to 165
- Wash the ham and pat dry
- Place in a good sized roasting tin and place in the oven and cool for 20mins per lb and 25 mins over at the end.
- About 45 mins before the end of cooking time, take approx a quarter jar of Mary's Marmalade (this will depend on the size of the joint). Throw in a 60ml dash of Schnapps, Brandy also works well, but I find with the Brandy that you have to taste some just to make sure it's good enough! Add the mustard and sugar.
- Warm the mixture in a saucepan and just reduce by a little so you have a nice sticky sauce to work with.
- 30 mins before the end of the ham cooking time remove from the oven.
- Taking care, and using the sharpest knife you have, remove the hard skin and just leave the fat exposed. Spread a good amount of the Marmalade over the ham and return to the oven for the remaining 30 mins. Check and add another 10 mins on if you think it needs it. Having to do that will depend on your oven.
- Remove and leave to rest for 30 mins. Carve and enjoy!
- This is also great cold next day with a salad or sandwich with piccalilli.
 Copy of Marmalade Baked Ham recipes.
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