Whisky Marmalade Glazed Gammon
Using our own Priory Farm Estate Whisky Marmalade, this recipe turns a classic festive joint into something truly special, with a rich, sticky glaze that balances sweet citrus, warming whisky notes and deep caramel richness.
Serves
10-12
Featuring
Priory Farm Estate Whisky Marmalade
Ingredients
1x approx 2kg whole gammon (Smoked or unsmoked)
3 white onions
2 carrots
4 sticks of celery
1 leek
1 tbsp black peppercorns
2 bay leaves
4 sprigs rosemary
For the Glaze:
290g jar of Priory Farm Estate Whisky Marmalade
290g light soft brown sugar
150g water
All ingredients are available to purchase in our Farm Shop
Method
- Place the gammon into a large saucepan, cover with water and bring to a simmer over a medium high heat.
- Once simmering, remove the pan from the heat, drain the water and refresh with cold water (This step is important as it removes an excess of salt from the cooking liquid).
- Place the onion, carrot, celery, leek, peppercorns bay leaf and rosemary in with the gammon.
- Bring the pan back to a simmer. Cook the gammon to a core temperature of 65℃.
- Carefully remove the gammon from the saucepan and allow it to cool slowly, the core temperature will increase to 75℃ as it rests.
- Once cool enough to handle, remove the strings from the gammon joint and carefully peel off the rind leaving as much fat intact as possible. Lightly score the fat in a criss cross to create diamonds.
- Preheat your oven to 185℃. Line a baking tray with greaseproof paper and place your warm gammon into it.
- Place the Whisky Marmalade, soft brown sugar and water into a saucepan and place over a medium heat. Whisk together until combined and the sugar has dissolved.
- Spoon the glaze over the gammon making sure it is evenly covered. Bake for 10 minutes, remove the gammon from the oven and spoon over more glaze from the bottom of the tray and return to the oven. Repeat this process until the gammon is perfectly covered in an even sticky glaze.
- Rest the gammon and allow it to cool before carving.
