This Hairy Bikers marmalade ham is a tender joint simmered in dry cider, then baked with a sticky marmalade, mustard, and rum glaze. The result is a beautiful golden ham with a sweet, tangy crust. It takes around 100 minutes from start to finish and serves 6–8.
I make this every Christmas and it never fails to impress. It is adapted from the Hairy Bikers’ honey and marmalade-glazed gammon, scaled down for smaller gatherings.
Why Does Marmalade Work So Well on Ham?
Marmalade is one of the best glazes you can use on ham. The sugar in the marmalade caramelises in the oven, creating that glossy, sticky crust. The bitter citrus peel cuts through the richness of the meat and balances the saltiness perfectly.
The natural pectin in marmalade also helps the glaze cling to the scored surface rather than sliding off. Combined with mustard and a splash of rum, it builds layers of flavour that a plain honey glaze simply cannot match.
Marmalade Ham Ingredients
- 1.5kg boneless ham joint, ready to cook
- 1 large onion, quartered
- 2 bay leaves
- 1 tsp black peppercorns
- 1 carrot, roughly chopped
- 1 litre dry cider
- 1 litre cold water
For the Marmalade Glaze:
- 4 tbsp thick-cut marmalade
- 2 tsp English mustard
- 1 tbsp dark brown sugar
- 1 tbsp dark rum (optional)
How to Make Marmalade Ham
- Soak the ham if needed: Check the packaging. If your ham joint is traditionally cured or very salty, soak it in cold water overnight in the fridge, changing the water once or twice. Most supermarket joints do not need soaking.
- Simmer the ham in cider: Place the ham in a large pot with the onion, carrot, bay leaves, and peppercorns. Pour in the cider and enough cold water to just cover the joint. Bring to a gentle boil, reduce to a simmer, cover, and cook for about 60 minutes (20 minutes per 500g).
- Prepare for baking: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Carefully lift the ham out of the liquid and place it on a wire rack set over a baking tray. Let it cool for a few minutes until you can handle it.
- Score and glaze the ham: Using a sharp knife, score the fat in a diamond pattern about 1cm deep. Mix the marmalade, mustard, brown sugar, and rum into a thick paste, then brush it generously over the top and sides. Press a whole clove into the centre of each diamond if you like.
- Bake until golden and sticky: Bake for 20–25 minutes until the glaze is bubbling and caramelised. Brush with more glaze halfway through if needed. If the top browns too quickly, cover loosely with foil.
- Rest before carving: Let the ham rest for 10 minutes before slicing. This allows the juices to settle so every slice stays moist and tender.
What Are the Best Tips for Marmalade Ham?
- Soak salty joints first: If your ham is traditionally dry-cured, soak it in cold water for 12–24 hours before cooking. This draws out excess salt and stops the finished ham from being too salty. Most supermarket joints are mild-cured and do not need soaking, but always check the label.
- Do not over-simmer: Stick to 20 minutes per 500g. Over-simmering makes the meat dry and stringy rather than tender.
- Score deeply for better glaze: Cut about 1cm into the fat in a diamond pattern. This creates more surface area for the marmalade and mustard glaze to grip and caramelise.
- Use good thick-cut marmalade: A chunky, thick-cut marmalade with visible peel gives the best flavour and texture. Cheap thin-cut marmalade melts too quickly and runs off the joint.
- Add cloves for a festive touch: Press a whole clove into the centre of each scored diamond before glazing. This adds a warm, spiced aroma that works brilliantly at Christmas. If you prefer a simpler look, leave them out.
- Make the glaze ahead: You can mix the marmalade glaze up to a day in advance and store it in a sealed jar in the fridge. Give it a good stir before using.
- Watch the glaze closely: The sugar in the glaze can burn in the last 10 minutes of baking. Keep an eye on it and cover loosely with foil if the top is browning too fast.
What Goes Well with Glazed Ham?
For a proper roast dinner, serve this marmalade ham with creamy mashed potatoes, roast parsnips, braised red cabbage, and steamed green beans. Cauliflower cheese is another brilliant side that pairs well with the sweetness of the glaze. If you are serving it at Christmas alongside a Hairy Bikers Christmas ham, keep the sides simple and let the ham shine.
For a Boxing Day buffet or cold platter, slice the ham thinly and serve it with pickles, chutney, crusty bread, and a sharp mature Cheddar. It also makes a fantastic sandwich filling with a smear of mustard and some watercress.
How Should You Store Leftover Ham?
Once completely cooled, wrap the leftover ham tightly in cling film or place it in an airtight container. It will keep in the fridge for up to 5 days.
For longer storage, slice the ham first, wrap the slices in cling film and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before using.
If you have leftover glaze, store it separately in a small jar in the fridge for up to a week. It works well brushed over pork chops or chicken thighs.
What Can You Make with Leftover Ham?
Leftover marmalade ham is incredibly versatile. Use it to make a warming pea and ham soup, or chop it into a creamy pasta bake with leeks and cheese sauce. Ham and cheese toasties are always a winner for a quick lunch.
You can also dice the ham into a fried rice with spring onions and egg, fold it into an omelette, or layer it into a potato gratin. If you saved the bone, simmer it with split peas, carrots, and celery for a rich stock.
Nutrition Facts
- Serving size: 1 of 6 servings
- Calories: 550 kcal (estimated)
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 1500mg
- Total Carbohydrate: 25g
- Dietary Fibre: 1g
- Sugars: 20g
- Protein: 45g
Frequently Asked Questions
Can I use a bone-in ham or gammon joint instead? Yes, a bone-in joint works well but you will need a larger pot and more simmering time. Allow 20 minutes per 500g and check the internal temperature reaches 70°C before glazing.
What can I use instead of dry cider for simmering? A dry white wine or chicken stock both work as substitutes. The cider adds a subtle fruity flavour, but the ham will still taste great without it.
Can I use marmalade instead of honey to glaze a ham? Absolutely. Marmalade gives a deeper citrus flavour and a stickier finish than honey. If you enjoy honey glazes, try our honey mustard gammon for comparison.
How does this compare to Jamie Oliver’s marmalade ham? Jamie Oliver’s version uses rosemary and skips the cider simmer, while this recipe adds rum and English mustard for a deeper, spicier glaze. Both are brilliant, but the cider simmer here keeps the meat extra tender.
Is this a good recipe for Christmas? It is perfect for Christmas, Easter, or any celebration where you want a stunning centrepiece. For a full festive spread, pair it with our Hairy Bikers Christmas ham and roast potatoes.
You May Also Like:
- Hairy Bikers Christmas Ham Recipe
- Hairy Bikers Honey Mustard Gammon Recipe
- Hairy Bikers Gammon in Coke Recipe
- Hairy Bikers Pea and Ham Soup Recipe
Hairy Bikers Marmalade Ham Recipe
Description
This Hairy Bikers marmalade ham is a tender joint simmered in dry cider, then baked with a sticky glaze of thick-cut marmalade, English mustard, brown sugar, and dark rum. Adapted from the Hairy Bikers’ classic honey and marmalade-glazed gammon, this scaled-down version is perfect for Christmas dinner, Sunday lunch, or any celebration. Ready in about 100 minutes and serves 6 to 8.
Ingredients
For the Marmalade Glaze:
Instructions
- Soak the ham if needed: Check the packaging. If traditionally cured or very salty, soak in cold water overnight, changing the water once or twice.
- Simmer the ham in cider: Place ham, onion, carrot, bay leaves, and peppercorns in a large pot. Pour in the cider and enough cold water to cover. Bring to a boil, reduce to a simmer, cover, and cook for 60 minutes.
- Prepare for baking: Preheat oven to 200°C (180°C Fan / Gas Mark 6). Lift the ham onto a wire rack set over a baking tray.
- Score and glaze: Score the fat in a diamond pattern about 1cm deep. Mix the marmalade, mustard, sugar, and rum into a paste. Brush generously over the ham. Press a clove into each diamond if using.
- Bake until golden: Bake for 20–25 minutes until the glaze is bubbling and caramelised. Brush with more glaze halfway through. Cover with foil if browning too quickly.
- Rest and carve: Let the ham rest for 10 minutes before slicing into thick pieces.
