Marmalade & Whisky Glazed Ham.

When I was 14 my parents decided to send me to England to further my language skills. So they picked the best company they could afford and off I went to ........Dundee.
Geography wasn't their forte. With my limited knowledge of English, mostly learnt via Shakespearean texts, in a unfamiliar environment, I was completed lost. Everything was alien. I have 2 distinct memories of my Scottish stay. One, of seals in the Dundee estuary and the other, of ham with pineapple sauce.
I am not sure which of the two startled me most.


This week-end, The World’s Original Marmalade Awards took place in Dalemain Mansion in Cumbria. Concomitantly,  Mackays asked Pebble Soup along other with other blogs for an idea to incorporate in their #mackaysmarmalademarch recipe-collection

Scottish. Marmalade....It couldn't be anything but........Ham. The following is an absolutely classic with a little twist added. It's also incredible easy to prepare, all you need is:

Marmalade and Whisky Glazed Ham

  • 1 piece of ham (normally I would use ham bought from the local butcher but this time, I got it with the weekly shopping, in the supermarket).
For the glaze
  • 5 tbsp marmalade
  • 1 splash of whisky
  • 1/2 tbsp of mustard
  • salt and pepper
  • 1 teaspoon of chili flakes (optional)

Mix the glaze ingredients together in a medium bowl (it will be too much glaze but it doesn't really matter)

Place the ham in a oven-proof dish, brush 3/4 of the glaze over and place a foil on the top.

Bake the ham in oven according to instructions - usually in a pre-heated oven, gas mark 3, 325°F (160°C), for 20 minutes per lb (450 g) -

When cooked removed the foil, brush the rest of the glaze mix on the top of the ham and cook for another 15-20 minutes.

Let the ham rest for 10 minutes before serving.

My jam and marmalade facts:
Commercial jam and marmalades tend to have more sugar than home-made ones which is fine as long as the products are made with care, using traditional equipements. A bit of research will be repayed in taste.

Disclaimer: Mackays send me complementary products to develop this recipe. Words and opinions are my own.

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