A delicious sweet and sticky baked Marmalade Glazed Ham, so easy to cook with lots of leftovers to make two new other meals!
I don’t know about you but I am definitely still feeling the effects of over-spending at Christmas. I always seem to go overboard buying food and drinks (I’m still finding festive chocolate all over the house!) and then massively cut back in January and try to save some money.
This year has been no exception and I have been budgeting and meal planning like a pro the last couple of weeks! A great way to do this is to take one joint of meat, like this ham, and use it to make several meals throughout the week. You can also freeze slices for another time.
The ham, although it takes a couple of hours to cook, is easy and straightforward and pretty much takes care of itself. It’s the perfect meat to cook up on a Sunday afternoon when you have a bit of time and then serve up with roasted new potatoes and a big bowl of salad.
Then simply leave the rest of the meat to cool and then cover and keep in the fridge to make two delicious new dinners from the leftovers on Monday and Tuesday.
Recipes To Make With The Leftovers
The first recipe I made from the leftovers is this super quick and easy Chinese Pork Fried Rice and you can click on the link to get that recipe.
The second recipe I made from the leftovers is this really warming Mexican Pork Soup. So comforting at this time of year!
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Facebook, Instagram or Twitter.
I’d love to see your pictures and hearing your comments about the recipes.
Marmalade Glazed Ham with Leftovers
Prep Time: 5 minutes- Cook Time: 2 hours 15 mins
- Total Time: 2 hours 20 minutes
Yield: 10 1x
Category: Dinner
Cuisine: European
Print Recipe
Pin RecipeDescription
A delicious sweet and sticky baked ham recipe with a tasty marmalade glaze
Ingredients
- 3–4kg ham
- 2 carrots
- 2 sticks of celery
- 2 bay leaves
- 16 black peppercorns
- 1 bouquet garni
- handful of fresh herbs such as rosemary or thyme
- 2 lemons or oranges
- ½ jar of marmalade
Instructions
- Place the ham in a large, snug fitting pot.
- Roughly chop and throw in the carrots and celery, along with the bay leaves, peppercorns, bouquet garni and fresh herbs.
- Peel the zest from the lemons or oranges, then squeeze the juice in.
- Cover with water, place the pot on a high heat and bring to the boil. Reduce to a simmer and leave for 1 hour 15 minutes.
- Remove the meat from the pot (you can leave it to cool for 30 minutes if you have time) and transfer it onto a foil lined baking dish.
- Use a sharp knife to remove the skin. Score the fat and season with salt and pepper.
- Put the ham into the oven (200c) and roast for 30 minutes.
- Remove from the oven and cover the fat with the marmalade.
- Return to the oven for 1 hour, basting regularly.
- Serve with roasted new potatoes (roast for 20-30 minutes, skin on) and a large bowl of salad.
Zoe says
This was absolutely delicious and I’m so pleased that we have leftovers to make up meals for the week to save time. Fabulous.
★★★★★
Emma says
Tried this on sunday and it went down a storm. So easy and so many leftovers too. My husband had ham sandwiches the next day and I put the rest into a ham pasta dish for the kids. Thanks Ciara!
★★★★★
Sarah O'Donnell says
Hello Ciara, I’m giving this glazed ham a go this evening and so far I’ve gotten to the stage where I’ve filled the saucepan with the ham and vegetables! I notice you mention to serve the ham with roast potatoes and a salad which I’ll do as well but I’m just wondering about the vegetables you’ve cooked the ham with? Maybe a silly question, but can these be eaten too along with the potatoes? I just wondered as nothing more was mentioned in the recipe about those vegetables! Thanks, Sarah
Ciara Attwell says
Hi Sarah, sorry I’ve just seen your comment now. As you probably figured out the water left behind in the pan is quite fatty so I wouldn’t eat the vegetables myself but you could if you wanted to!
Sarah O'Donnell says
Thanks for your reply Ciara! Do you know, in the end I actually did eat the veggies! Hope that doesn’t sound too disgusting! They were actually quite tasty and the water which the ham had been cooking in wasn’t too fatty, it was quite a small ham and unsmoked. The whole dish worked out well in the end and kept us going for a couple of days which is always good 🙂 Looking forward to trying a few of your other recipes over days and weeks ahead!
Ciara Attwell says
If the ham wasn’t very fatty to begin with then the water was probably fine. Means no food waste too which is brilliant! So glad you liked the recipe!