Marmalade Baked Gammon
|Gammon/Bacon joint||1 1⁄2 Kilogram|
|Orange marmalade||30 Milliliter|
|Bisto powder||30 Milliliter|
|French mustard||1 Teaspoon|
|Orange juice||125 Milliliter|
Drain the joint and place in a saucepan.
Cover with cold water, bring to the boil and simmer for 20 minutes.
Drain and cover with fresh water.
Add the carrot, onion and bay leaf and bring back to the boil.
Simmer, keeping the joint submerged, for about 1 hour.
Drain, reserving the liquid.
Cut away the rind.
Score the fat in a diamond pattern.
Preheat the oven to 200Â°C/400Â°F/Gas Mark 6.
Lay the joint in a roasting tin.
Mix together the marmalade, honey, Bisto Powder, mustard, orange juice and 250 ml (1/2 pint) of the cooking liquid.
Pour over the joint and roast in the oven for 20 minutes, basting every 5 minutes.
Remove to a serving dish and keep warm.
Bring the juices to the boil and reduce until syrupy.
Serve in slices, with mashed potatoes and cabbage and spoon the sauce over.