This week has flown by for me and I can’t quite believe it is Friday already. Ian left earlier today for his stag do which means I have a whole weekend to myself to catch up with my girlfriends, watch a lot of Brothers and Sisters and have the whole bed to myself!
I also have some decorating plans so I will show some before and after pictures if I managed to get it all done in time for Ian’s return.
Today’s recipe is one I have made a few times for a summery twist on a Sunday roast. It is still nice to make a bit of an occasion of Sunday lunch, even if it is just the two of us, but I don’t feel like cooking or eating a full roast dinner with all the trimmings when it is warm outside.
This ham recipe still has a lovely and well-flavoured piece of meat but instead of roasting lots of vegetables and making gravy and Yorkshire puddings, you can simply serve this with a nice potato salad and some fresh vegetables.
Or as a posh ham, egg and chips
It is also fabulous for sandwiches the next day!
A good sized gammon joint, smoked or unsmoked
2 tablespoons of soft brown sugar
Some fresh orange juice
3 tablespoons of honey
3 tablespoons of marmalade (I used my Aunty Jill’s homemade Seville Orange Marmalade)
2 tablespoons of wholegrain mustard
How to make it
- Begin by preheating your oven to 180°C, Gas Mark 4
- Score the gammon in a diamond pattern and place in an ovenproof dish
- Mix together the sugar, orange juice, honey, marmalade and mustard to make the glaze
- Spoon the glaze over the gammon joint
- Pop the gammon joint in the oven to roast, taking it out to baste it frequently
- It should take about 45 minutes to an hour for the gammon to cook through and turn a lovely golden brown
- Allow to cool then slice and serve