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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours. | 2. Boiling the Ham: | 3. Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices. | 4. Stick the cloves into the onion halves - 5 cloves in each half. | 5. Pour in the cider if using and top up with water - the liquids should just cover the ham. | 6. Add the onion halves, carrots, bay leaves and black peppercorns. | 7. Bring to the boil, and remove any scum that rises to the surface. | 8. Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook. | 9. Take off the heat, and allow to cool slightly. | 10. Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves. | 11. Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking. | 12. Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold. | 13. Take out the carrots and onions and chop them up finely, then add them back to the stock. | 14. The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base. | 15. Baking the Ham: | 16. Pre-heat the oven to 200C/400F or gas mark 6. | 17. If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well. | 18. Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham. | 19. Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly. | 20. Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised. | 21. Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!). | 22. You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat. | 23. Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	3			-	-	-	-
cider	1			50.19	2.2227	0.0	0.0
water				-	-	-	-
onion	1		peeled cut	60.0	14.01	1.65	0.15
carrot	2		peeled cut	59.04	13.7952	1.3392	0.3456
clove	10	cloves		-	-	-	-
black peppercorn	10			-	-	-	-
bay leaf	2			-	-	-	-
marmalade	4 -6	tablespoons		0.0	0.0	0.0	0.0
orange	1		sliced	-	-	-	-
demerara sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
wooden cocktail				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.