This easy Mary Berry Orange-Glazed Ham is a delicious and simple dish perfect for any special occasion. With a tangy orange glaze and a refreshing mango salsa, it’s a nutritious, crowd-pleasing meal. You can even prepare it ahead for a stress-free dinner, making it as flexible as it is tasty!
This Orange-Glazed Ham Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
For the Ham
- 2–3kg boned smoked gammon joint
- 1 litre orange juice
For the Orange Glaze
- 100g granulated sugar
- 1 large orange, thinly sliced into discs
For the Mango & Orange Salsa
- 250g peeled mango, finely diced
- 2 oranges, segmented and chopped into small pieces
- 4 tbsp mango chutney
- Juice of ½ lemon
- 3 tbsp chopped parsley
- Salt and freshly ground black pepper
How To Make Orange-Glazed Ham
- Prepare Ahead: The ham can be cooked and glazed up to 3 days in advance and served cold.
- Cook the Ham: Preheat the oven to 150°C/130°C fan/Gas 2. Place an enamel plate or small trivet in the bottom of a deep ovenproof pan. The gammon should fit snugly on top of the trivet. Pour in the orange juice and add enough water to completely cover the gammon. Bring to the boil, skim off any impurities, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes per 500g (1lb 2oz). Once cooked, remove from the oven and let the gammon cool in the cooking liquid.
- Make the Orange Glaze: In a saucepan, add the sugar and 100ml (3½fl oz) of water. Stir gently over low heat until the sugar dissolves, then bring to the boil. Add the orange slices and simmer for 10–12 minutes until they soften but hold their shape. Remove the slices, then boil the syrup on high heat until it reduces by half and thickens. Remove from the heat and leave to cool. It will thicken further as it cools.
- Glaze the Ham: Line a baking tray or roasting tin with foil and place the gammon on top. Remove the skin and score the fat. Brush with some of the syrup and arrange the orange slices on top. Brush with more syrup. Preheat the oven to 220°C/200°C fan/Gas 7. Cover the lean sides of the gammon with foil, leaving the orange-covered top exposed. Roast for about 30 minutes or until the top is glazed and lightly browned. Alternatively, you can use a blowtorch for a darker finish.
- Make the Mango & Orange Salsa: In a bowl, combine the diced mango, chopped orange segments, mango chutney, lemon juice, and parsley. Season with salt and freshly ground black pepper to taste.
- Serve: Carve the ham and serve with the mango and orange salsa on the side.
Recipe Tips
- Use Fresh Orange Juice: For the best flavour, always use fresh orange juice rather than bottled juice. It adds a natural sweetness and richness to the ham glaze.
- Score the Fat Carefully: When scoring the fat on the ham, make sure to cut just through the fat, not into the meat. This helps the glaze to stick better and ensures a crispy finish.
- Don’t Overcook the Gammon: Simmer the gammon gently and follow the cooking time per weight. Overcooking can make it dry, so keep an eye on it for a moist, tender result.
- Cool the Ham in the Liquid: Let the gammon cool in the cooking liquid. This step helps it stay juicy and prevents it from drying out when glazed and roasted.
- Make Extra Salsa: The mango and orange salsa is delicious and works great as a side dish for other meals, so feel free to make extra and serve it with salads or grilled meats.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover orange-glazed ham tightly in plastic wrap or store in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: To freeze, wrap leftover orange-glazed ham in foil or place it in a freezer-safe container after it has cooled. It can be frozen for up to 2 months. To thaw, move it to the fridge for 24 hours before reheating.
- Reheating : Reheat leftover orange-glazed ham in the oven by covering the ham with foil and warming at 160°C for 20-30 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 slice (about 4 oz)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 800mg
- Potassium: 300mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 18g
Try More Mary Berry Recipes:
Mary Berry Orange-Glazed Ham
Description
This easy Mary Berry Orange-Glazed Ham is a delicious and simple dish perfect for any special occasion. With a tangy orange glaze and a refreshing mango salsa, it’s a nutritious, crowd-pleasing meal. You can even prepare it ahead for a stress-free dinner, making it as flexible as it is tasty!
Ingredients
For the Ham
For the Orange Glaze
For the Mango & Orange Salsa
Instructions
- Prepare Ahead: The ham can be cooked and glazed up to 3 days in advance and served cold.
- Cook the Ham: Preheat the oven to 150°C/130°C fan/Gas 2. Place an enamel plate or small trivet in the bottom of a deep ovenproof pan. The gammon should fit snugly on top of the trivet. Pour in the orange juice and add enough water to completely cover the gammon. Bring to the boil, skim off any impurities, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes per 500g (1lb 2oz). Once cooked, remove from the oven and let the gammon cool in the cooking liquid.
- Make the Orange Glaze: In a saucepan, add the sugar and 100ml (3½fl oz) of water. Stir gently over low heat until the sugar dissolves, then bring to the boil. Add the orange slices and simmer for 10–12 minutes until they soften but hold their shape. Remove the slices, then boil the syrup on high heat until it reduces by half and thickens. Remove from the heat and leave to cool. It will thicken further as it cools.
- Glaze the Ham: Line a baking tray or roasting tin with foil and place the gammon on top. Remove the skin and score the fat. Brush with some of the syrup and arrange the orange slices on top. Brush with more syrup. Preheat the oven to 220°C/200°C fan/Gas 7. Cover the lean sides of the gammon with foil, leaving the orange-covered top exposed. Roast for about 30 minutes or until the top is glazed and lightly browned. Alternatively, you can use a blowtorch for a darker finish.
- Make the Mango & Orange Salsa: In a bowl, combine the diced mango, chopped orange segments, mango chutney, lemon juice, and parsley. Season with salt and freshly ground black pepper to taste.
- Serve: Carve the ham and serve with the mango and orange salsa on the side.
Notes
- Use Fresh Orange Juice: For the best flavour, always use fresh orange juice rather than bottled juice. It adds a natural sweetness and richness to the ham glaze.
- Score the Fat Carefully: When scoring the fat on the ham, make sure to cut just through the fat, not into the meat. This helps the glaze to stick better and ensures a crispy finish.
- Don’t Overcook the Gammon: Simmer the gammon gently and follow the cooking time per weight. Overcooking can make it dry, so keep an eye on it for a moist, tender result.
- Cool the Ham in the Liquid: Let the gammon cool in the cooking liquid. This step helps it stay juicy and prevents it from drying out when glazed and roasted.
- Make Extra Salsa: The mango and orange salsa is delicious and works great as a side dish for other meals, so feel free to make extra and serve it with salads or grilled meats.
Mary Berry Orange-Glazed Ham