Main Meals

Orange marmalade and candied ginger glazed ham

20 minutes
30 minutes
Wine/Spirit Pairing
Villiera Rhine Riesling 2010

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  • 1 x 2.5 kg boneless gammon
  • 1 litre ginger beer
  • 2 T olive oil
  • 1 cup marmalade
  • ¼ cup chopped preserved ginger

Place the gammon in a large cast-iron saucepan. Add the ginger beer and simmer gently on a medium to low heat for 1 hour 30 minutes, adding a little water if necessary. Remove the gammon from the saucepan and set aside.
Preheat the oven to 160°C.
Remove the rind from the gammon and discard, then score the fat and rub with oil. Meanwhile, place a small saucepan over a medium to low heat and add the marmalade and candied ginger.
Heat until reduced and runny. Brush the gammon with the glaze then arrange on a baking tray and roast for 15 minutes, or until crisp and sticky-sweet. Leave to rest for 5 minutes before carving.
Per serving: 2243.7 kJ, 53.4 g protein, 19.1 g fat, 17.6 g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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