Mary Berry Orange-Glazed Ham

There’s something gloriously old-school about a baked ham—but this orange-glazed version feels completely new. The first time I made it, I overdid the glaze and ended up with a burnt sugar crust instead of the golden, sticky finish I was going for.

But once I got it right? Game-changer. Simmering the gammon in orange juice makes it soft and tender, with just the right citrus tang. The mango and orange salsa on the side? I didn’t think it would work—but it brings a hit of brightness that makes every slice sing. It’s not just for Christmas or Easter. It’s a ‘why not’ weekend centrepiece.

Let me walk you through how to get that perfect balance—without ending up with candied ham or bland salsa.

WHY THIS ONE WORKS SO WELL

It’s all about contrast—rich, salty ham and fresh, zingy salsa.

You poach the gammon in orange juice first, which sounds a bit mad but it keeps the meat moist and gives a subtle citrus flavour. The glaze uses orange slices simmered in sugar syrup until soft and shiny—those caramelised edges are worth the effort. And the salsa? That’s what takes it from retro to modern. Fresh mango, orange, lemon, parsley—it cuts the richness beautifully.

INGREDIENTS + WHY THEY MATTER

Boned smoked gammon joint (2–3kg) – Smoked adds depth. Unsure? Go smoked.
Fresh orange juice (1L) – Not bottled. Fresh brings brightness and keeps the glaze clean.
Granulated sugar (100g) – Essential for that sticky glaze. I tried brown sugar—it muddied the flavour.
1 large orange, sliced thinly – Turns into sweet, tender coins when simmered in syrup.
Mango (250g, ripe and diced) – Underripe mango just tastes like sadness. Use soft, juicy ones.
2 oranges (segmented and chopped) – Fresh zing. I once tried tinned—nope.
Mango chutney (4 tbsp) – Adds spice and body. Don’t skip it.
Lemon juice (½ lemon) – A tiny bit that makes a big difference.
Parsley (3 tbsp) – Brings it all together. Flat-leaf is best.
Salt and black pepper – Taste and tweak. The salsa needs balance.

MAKING IT YOURS (WITHOUT RUINING IT)

Dairy-free? Easy—it’s naturally dairy-free.
No mango? Ripe papaya works, just a bit softer. Don’t use tinned—it’s too wet.
Want more heat? Add a pinch of chilli flakes to the salsa. But not too much—it’s a sidekick, not a star.
No oven-safe pan? Poach the ham on the hob, then transfer to a roasting tray to glaze.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Ham came out too dry	Simmered too hard or too long	Keep it gentle and stick to timings
Glaze burned	Glaze reduced too far	Stop cooking syrup once it coats a spoon
Salsa was bland	Used underripe mango	Use soft, sweet mango + lemon for lift

HOW TO MAKE MARY BERRY’S ORANGE-GLAZED HAM

1. Poach the Ham
   Preheat oven to 150°C (130°C fan). Place a trivet in a deep roasting tin, sit the gammon on top. Add orange juice and enough water to cover. Bring to boil, skim foam, cover, and bake for 20 mins per 500g.
2. Cool in Liquid
   Let it cool completely in the poaching liquid—this keeps it moist and stops the meat tightening up.
3. Make the Glaze
   Simmer sugar with 100ml water until dissolved. Add orange slices, simmer for 10–12 mins. Remove slices. Boil syrup until thickened—don’t go too far or it’ll burn in the oven.
4. Glaze and Roast
   Preheat oven to 220°C (200°C fan). Line a tray with foil. Remove ham skin, score fat. Brush with syrup, top with orange slices, brush again. Cover sides with foil. Roast for 30 mins until golden.
5. Make the Salsa
   Mix diced mango, orange segments, chutney, lemon juice, and parsley. Season with salt and pepper. Let sit for 10 minutes before serving if you can—it blends better.
6. Serve
   Slice ham thick or thin. Serve warm or cold with generous spoonfuls of salsa.

TIPS FROM MY KITCHEN

• I use a meat thermometer—70–75°C internal temp is your sweet spot.
• If I’m short on time, I skip roasting and use a blowtorch to caramelise the glaze.
• The salsa’s even better after 30 minutes in the fridge. Let it settle.
• I sometimes make extra syrup and drizzle a bit on the sliced ham before serving.

STORAGE + SERVING

Fridge: Keeps up to 3 days wrapped or sealed.
Freezer: Sliced and wrapped tightly—lasts 2 months. Thaw overnight in fridge.
Reheat: Cover with foil and reheat at 160°C for 20–30 minutes with a splash of orange juice.
Serve with: Roasted new potatoes, green salad, or honestly—just a fork.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes, up to 3 days in advance. Just chill and serve cold or reheat gently.

Q: Can I use orange marmalade instead of fresh glaze?
A: I tried it. Way too sweet and overpowers the meat. Stick to fresh juice and sugar.

Q: What if I don’t have mango chutney?
A: Try a mix of apricot jam and a dash of cider vinegar—but it’s not quite the same.

Q: Can I use this glaze on chicken or turkey?
A: Absolutely—just watch the sugar. Poultry caramelises faster.

Q: Is it better hot or cold?
A: Both work! Cold, it’s perfect for picnics. Hot, it makes a cracking Sunday roast.

Try More Recipes:

• Mary Berry Glazed Chicken With Cucumber Salsa
• Mary Berry Honey-Glazed Parsnip Soup
• Mary Berry Glazed Fruit Tartlets