Ingredients: serves 6 – 8
• 1 kg Ham (middle gammon) joint
• 125ml jar of ART’s Sunrise Marmalade
• 50g light soft brown sugar
• 3 pineapple rings
• 1 bag (1kg) new potatoes
• 3 medium sized carrots
• 1 pack of tender stem broccoli
Method
Pre-heat the oven to 190°C. Wash the ham and soak it in cold water for 2-3hrs. Dry the meat and wrap completely in foil. Place the ham on a baking tray and cook in the oven for 2 hrs.
For the glaze:
Dissolve the sugar in the marmalade and reduce in a pan by bringing it to the boil.
Remove the ham from the foil and increase the oven to 200°C.
Score the fat of the ham and brush it with the glaze, then place it back into the oven and brown it for 10-15 minutes.
Heat the pineapple rings in the remaining glaze and garnish the joint with them.
For the accompaniments:
Whether you serve the ham hot or cold, a selection of seasonal vegetables would be the perfect accompaniment.
Wash the new potatoes, slice the carrots, and snap the end off the broccoli. Place all vegetables in salted water. Once brought up to the boil, they should take a total of 30 minutes. Begin with the potatoes, then start cooking the carrots and broccoli 10 minutes later.
Slice the ham and serve with the vegetables.
