Marmalade Glazed Ham, Egg and Chips - James Martin Chef

Ingredients

• 2.5kg gammon
• 1 lemon, halved
• 1 orange, halved
• 1 apple, halved
• 1 cinnamon stick
• 1 onion, halved
• 5 star anise
• Small handful of peppercorns
• 375g marmalade
• 1 tsp cloves
• 50g butter
• 500ml milk
• 1 tbsp plain flour
• 1 tsp Dijon mustard
• 1 small bunch parsley, chopped
• Fried eggs
• Chips
• Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, star anise and peppercorns. Pour in enough water to cover the gammon.
• Preheat the oven to 200°C.
• Lift the cooled ham from the cooking liquid and transfer to a roasting. Score the ham with a criss-cross pattern, then spread the marmalade over the top and stud with cloves.
• Return to the oven for a further 30-40 mins, basting with the glaze every 5-8 mins, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
• For the sauce, heat the butter until foaming, then whisk in the flour, followed by the milk and mustard. Finish with parsley and season.
• Place the gammon on a plate and spoon over the sauce. Serve with fried eggs and chips.