Mary Berry’s Orange-glazed Ham with Mango & Orange Salsa

Name: Mary Berry’s Orange-glazed Ham with Mango & Orange Salsa
Prep time: 30 minutes
Cook time: Around 2 hours, 30 minutes
Yield: 8-12 Servings
Cuisine: British
Ingredients: 2–3kg boned smoked gammon joint; 1 litre orange juice; 100g granulated sugar; 1 large orange, thinly sliced into discs; 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

preparation 30 minutes
cook time Around 2 hours, 30 minutes
Serves 8-12

A beautiful glazed gammon is a simple but tasty way to serve a great centrepiece. The gammon can be simmered very slowly on the hob if preferred.

Extracted from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards

Ingredients Method

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

Preheat the oven to 150°C/130°C fan/Gas 2.

Sit an enamel plate or a small trivet in the base of a deep ovenproof pan. The gammon should fit into the pan tightly on top of the trivet. Pour in the orange juice and add enough water to completely cover the gammon with liquid.

Bring to the boil, skim the surface, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes for every 500g (1lb 2oz). Remove from oven and leave to become cold in the cooking liquid.

For the orange glaze, put the sugar and 100ml (3½fl oz) of water into a saucepan. Stir gently over a low heat until the sugar has dissolved, then bring to the boil.

Add the thin slices of orange to the syrup, then cover and simmer for 10–12 minutes until the orange slices are soft but still holding their shape.

Lift out the orange slices, then continue to boil the syrup over a high heat until it has reduced by about half and thickened. Remove from the heat and leave to cool. It will thicken further.

Line a baking tray or roasting tin with foil and sit the ham on top. Remove the skin from the ham and using a sharp knife, score the fat.

Brush the fat with a little of the syrup. Arrange the orange slices in a neat row over the top, then brush with more syrup. Preheat the oven to 220°C/200°C fan/Gas 7.

Cover the lean meat sides of the gammon with foil to protect the ham, but leave the orange-covered top open. Roast in the oven for about 30 minutes or until the top is glazed and lightly browned, or brown with a blowtorch.

To make the salsa, mix all the ingredients together in a bowl and season well. Carve the ham and serve with the salsa alongside.

Ingredients

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