Sticky Marmalade Gammon with Mustard Mash and Parsley Sauce

Give the classic gammon dish some zing with a sticky, sweet marmalade glaze. Paired with mustard mash and creamy parsley sauce, this recipe celebrates everything that’s great about modern, British food.

Preparation Time: 40 minutes

Cooking Time: 3.5 hours

Serves: 6

Ingredients

For the Gammon:

1.6kg gammon joint

1 onion, peeled and halved

4 cloves

2 bay leaves

Orange juice, to cover

Water, to cover

120g soft brown sugar

3 oranges (zest of 3 and juice of 2)

3 tbsp clear honey

3 tbsp orange marmalade

3 tbsp wholegrain mustard

Handful cloves for decoration of the gammon

For the Mash:

1.5kg potatoes, peeled and cut into chunks

100g butter

100ml milk

1 tsp English mustard

For the Parsley Sauce:

30g butter

30g plain flour

260ml milk

1.5 tsp English mustard

1 handful fresh parsley, chopped

Sea salt, to taste

Pepper, to taste

Method

• 1.For the gammon, place the joint in a deep pan and cover with water. On a high heat, bring the water to a boil then remove from the heat and drain.
• 2.Place the gammon back in the same pan, pour in orange juice until in covers half the joint. Then add water until the gammon is covered completely.
• 3.Insert 2 cloves into each onion half and add to the pan along with the bay leaves. Cover and bring to the boil.
• 4.Once boiling, reduce heat to a simmer and cook gently for 3 hours.
• 5.Preheat the oven to 180C.
• 6.Place the gammon into a roasting tin. Remove the skin, leaving a thin layer of fat. Score the skin and push in cloves over the joint.
• 7.For the glaze, add brown sugar, orange juice, orange zest, honey, marmalade and mustard to a bowl. Mix well and then glaze evenly over the gammon.
• 8.Roast the gammon for 45 minutes, basting the meat every 10 minutes. Once the gammon is golden-brown all over, remove from the oven and set aside. Carve just before serving.
• 9.For the mash, add the potatoes to a large saucepan and cover with boiling water.
• 10.On a high heat, bring the potatoes to a boil for 20 minutes until soft. Drain the potatoes and leave to steam-dry for 2 minutes in the colander.
• 11.Return the potatoes to the pan and add the butter, milk, mustard, salt and pepper then mash thoroughly until creamy. Cover to keep warm until serving.
• 12.For the sauce, melt the butter in a saucepan on medium heat. Add in the flour and mustard while stirring thoroughly to form a thick paste.
• 13.Cook gently for 3 minutes, watching that the mixture doesn’t burn.
• 14.Gradually whisk in the milk and bring to a boil. Lower the heat and simmer for 5 minutes. Remember to keep whisking to ensure there are no lumps.
• 15.Add in the fresh parsley and season to taste with salt and pepper.
• 16.To serve, slice the gammon, add a generous helping of mustard mash and lashings of parsley sauce. Delicious!