Mary Berry recipe - glazed ham with spiced cranberry relish

PUBLISHED: 13:05 18 December 2014 | UPDATED: 15:42 05 December 2017

Mary Berry's Glazed Ham with Spiced Cranberry Relish

Mary Berry's Glazed Ham with Spiced Cranberry Relish


Mary likes to decorate this glazed ham the traditional way – in a diamond pattern, studded with cloves. The subtly spiced, fruity flavourings and cranberry relish make it that little bit special.


• 1 unsmoked, dry-cured boneless gammon joint (from the hock or middle), about 2.4kg (5 and a quarter lbs), tied with string

• 1 litre (1 and 3⁄4pints) dry farmhouse cider

• 500ml (16fl oz) orange juice from a carton

• 15cm (6in) cinnamon stick, snapped in half

• 5 star anise

For the relish

• 2 oranges

• 8 heaped tbsp mango chutney

• 5 heaped tbsp cranberry sauce

• 1⁄2tsp five-spice powder

• salt and freshly ground black pepper

For the decoration

• 4 tbsp mango chutney

• about 30 whole cloves



1 - Make the relish: finely grate the rind of the oranges into a small bowl. Peel and segment the oranges, holding them over the bowl to catch the juice. Roughly chop the segments and place in a medium pan with the orange rind and juice, mango chutney, cranberry sauce, and five-spice powder.

2 - Bring to the boil and simmer over a medium–high heat for about 5 minutes or until thickened, stirring often. Remove from the heat, add a good pinch of salt and a few grindings of pepper, and pour into a small heatproof bowl. Leave to cool, cover, and chill in the fridge until serving time.

3 - Preheat the oven to 160ºC (fan 140ºC/325ºF/Gas 3). Place the gammon, skin-side up, in a large, lidded, ovenproof pan or flameproof casserole. Pour in the cider and orange juice and top up with cold water so that the liquid covers the gammon (you will need about 750ml/1and 1⁄4pints water). Add the cinnamon and star anise, cover the pan, and bring the liquid to the boil on the hob, then allow it to simmer for a few minutes. Transfer to the oven and cook for 2 hours. Remove the pan from the oven and turn the joint over in the liquid. Set aside until lukewarm, turning over once or twice during this time, then lift the meat out of the liquid and place it on a large board. Discard the liquid.

4 - To decorate, remove the string from the ham and strip off the skin, leaving a thin layer of fat behind on the meat. Discard the skin. Score the fat in a diamond pattern. Brush the mango chutney all over the fat, then stud with cloves.

5 - Preheat the oven to 220ºC (fan 200ºC/425ºF/Gas 7). Stand the ham on a rack in a roasting tin and roast for 25–30 minutes or until bubbling and glazed to a light golden colour.

6 - Transfer the ham to a carving board, cover loosely with foil, and leave to stand for 15–20 minutes before carving into thick or thin slices, as you wish. This resting time lets the juices be distributed more evenly through the meat so that the fibres relax, making the meat easy to carve into neat slices.

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