Orange Marmalade and Sriracha Glazed Ham
Orange Marmalade and Sriracha Glazed Ham gives a new twist to a Christmas classic.
Recipe - Dunshaughlin - Healy's
Orange Marmalade and Sriracha Glazed Ham
Prep Time15 Minutes
Servings6
Cook Time130 Minutes
Ingredients
2 tbsp Apple Cider Vinegar
2 sticks Dijon Mustard
1 clove Garlic crushed
2 tsp Sriracha Sauce
1 pinch SuperValu Chilli Flakes optional
1 - SuperValu Quality Irish Ham Fillet 2.75kg
2 tbsp SuperValu Signature Tastes Three Fruit Marmalade
Directions
- Place the ham in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 2 hours. Once cooked, remove from the pan. When it’s cool enough to handle, use a sharp knife to carefully remove the skin from the ham, then score the fat in a criss-cross diamond pattern.
- Preheat the oven to 180°C/gas mark 4.
- Combine the remaining ingredients in a small bowl to make the glaze. Brush the surface of the scored ham with the glaze, then bake in the oven for 15 to 20 minutes, until golden brown.
- Remove from the oven and allow to rest for 20 minutes, loosely covered in a foil tent, before carving. Serve warm.
15 minutes
Prep Time
130 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Lifeforce Apple Cider Vinegar (500 ml)
€3.99€7.98/l
Colman's Mustard Original English (100 g)
€1.95€19.50/kg
SuperValu Loose Garlic (1 Piece)
€0.49
Not Available
Funky Soul Chilli Flakes (26 g)
€0.75€28.85/kg
Not Available
SuperValu Signature Tastes Seville Marmalade (340 g)
3 for €5
€1.80€5.29/kg
Recipe
- Place the ham in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 2 hours. Once cooked, remove from the pan. When it’s cool enough to handle, use a sharp knife to carefully remove the skin from the ham, then score the fat in a criss-cross diamond pattern.
- Preheat the oven to 180°C/gas mark 4.
- Combine the remaining ingredients in a small bowl to make the glaze. Brush the surface of the scored ham with the glaze, then bake in the oven for 15 to 20 minutes, until golden brown.
- Remove from the oven and allow to rest for 20 minutes, loosely covered in a foil tent, before carving. Serve warm.