Chilli Jam Ham Recipe

A little twist on your usual roast ham. Our Yellow Chilli Jam adds a mild spicy and sweet mix to your usual roast dinner.

Yellow Chilli Jam

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Recipe

Place the gammon joint into a large saucepan, cover with cold water and cover with a lid. Bring to the boil over a high heat. Once it has boiled for 2 minutes drain the water from the saucepan and add fresh cold water, black peppercorns and garlic cloves. Bring to the boil again.
Reduce the heat, cover with a lid and simmer the gammon for 1 hour and 50 minutes or 20 minutes per 500g of gammon. Remove the gammon from the water and set aside to cool for 15 minutes (don't throw away the garlic cloves).
Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
For the glaze, mix the chilli jam and garlic cloves together in a small bowl. Set aside for now.
Use a small knife to remove the rind from the gammon joint. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.
Place the gammon into a roasting tray and brush half of the chilli jam mixture evenly over the gammon.
Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
The gammon is ready when the top is a dark golden brown. If it is browning too quickly cover loosely with foil. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Carve the gammon and serve with roasted vegetables and potatoes. Enjoy!