How to cook the perfect roast ham | Features | Jamie Oliver

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Before you cook a brined gammon, it’s a good idea to soak it in cold water overnight, to wash away some of the excess salt. Alternatively, pop it in a deep pot, cover with water, bring to the boil and poach it for half an hour or so. Remember, poaching liquor will be super-salty so don’t be tempted to use it for your gravy!

Step 2

Now you’re ready to cook your ham!

Step 3

Place the gammon in a large, snug-fitting pot.

Step 4

Roughly chop and throw in the carrots and celery, with the bay leaves, peppercorns and bouquet garni.

Step 5

Peel the zest from the lemons, then squeeze in the juice.

Step 6

Cover with water. Place the pot over a high heat, bring to the boil, then turn the heat down and simmer for 1 hour 15 minutes with a lid on, skimming away any scum that rises to the surface, as and when needed.

Step 7

When the time’s up, remove from the heat and allow to cool for half an hour in the broth – this will allow the flavours to really penetrate the meat. Remove the veg and put the broth in a container for freezing.

Step 8

Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin.

Step 9

Depending on the breed and quality of the meat, you should have a nice layer of fat. Remove some of the fat, to leave you with about 1cm. The extra fat can be kept in the freezer for roasting with potatoes another time.

Step 10

Score the fat left on the meat in a criss-cross fashion and, while it’s moist, season it generously with black pepper.

Step 11

Place the ham in a roasting tray and roast for 20 minutes, or until the fat renders and becomes slightly crispy.

Step 12

Remove the tray from the oven, stir the marmalade to loosen, then brush it all over the meat, and strip over the rosemary.

Step 13

Return the ham to the oven for about 1 hour and baste frequently until beautifully golden and crisp.

Step 14

Serve as you would a roast dinner or as part of a festive spread.

Step 15

ORANGE & CRANBERRY GLAZE Simply zest and squeeze the juice of 1 orange into a bowl and mix well with 3 tablespoons of quality cranberry sauce.

Step 16

TEA-INFUSED GLAZE Infuse 1 Earl Grey tea bag in 250ml boiling water and stir in 2 tablespoons of soft brown sugar until it dissolves. Stud the ham with whole cloves and brush over the glaze.

Step 17

DRY SPICE MARINADE In a bowl, combine 2 teaspoons each of ground allspice, ground nutmeg, ground ginger, ground cinnamon and ground cloves. Then add 2 tablespoons of runny honey and 100ml of golden rum. Give it a good mix and massage evenly onto your ham.

Step 18

WHAT TO SERVE WITH HAM?