Do I need to simmer the gammon before it goes in Charlie?

Yes. Simmer it gently on the hob with onion, bay leaves and peppercorns before glazing and roasting in Charlie. Allow about 1 hour for a 2kg joint. You can also simmer it in an ovenproof pot in Charlie if you prefer, keeping the liquid at a gentle simmer. Finish the glazed ham at 180°C (355°F).

How do I get a sticky glaze on baked ham?

Glaze in layers. Brush on a good layer, roast on the upper rack for 20 minutes, brush again, then roast for another 20 to 30 minutes, glazing near the end. Move it to the lower rack for the last 5 minutes for extra caramel.

Should I trim the fat off the ham?

No, only remove the skin. Leave a good layer of fat, score it in criss-cross lines and season lightly. In Charlie's steady heat the fat slowly turns into a shiny, sweet coat and keeps the ham juicy.

How many people does a marmalade glazed ham feed?

A 2 to 3 kg gammon joint serves 8 to 12. Rest it for 10 minutes before carving. Any leftovers can be kept covered in the fridge and are good sliced cold in sandwiches.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Baked ham in a skillet and a turkey cooking in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Baked Ham with Marmalade and Star Anise Glaze

Name: Baked Ham with Marmalade and Star Anise Glaze
Prep time: 20 min
Cook time: 1 h 40 min
Yield: 8 to 12
Cuisine: British
Ingredients: 1 cooked gammon joint, 2 to 3 kg; 1 onion, halved; 2 bay leaves; 8 Peppercorns; 6 tbsp thick-cut orange marmalade; 2 tbsp honey; 2 star anise pods; 2 tbsp Orange juice; ⅛ tsp (optional) Cinnamon; sea salt; black pepper

Marmalade and star anise give this ham a glossy, sticky crust, with a gentle note of applewood smoke from Charlie. Simmer it on the hob first, then glaze and roast. A generous festive centrepiece, and very welcome in sandwiches the next day.

Neil QuickCo-founder, Charlie Oven

Bake

Prep20 minutes

Cook1 hour 40 minutes

Serves8 to 12

DifficultyMedium

Oven temperature180°C (355°F)

RackUpper rack, then the lower rack for the final 5 minutes

CharcoalHalf a football of good quality lumpwood charcoal

Method

Setting up Charlie

Simmer the gammon on the hob first. Once it has been simmering for 40 minutes, light Charlie ready for glazing and roasting. Simmering in an ovenproof pot in Charlie is an optional alternative; light the oven earlier if you choose this method.
Fill the fire bed with lumpwood charcoal, roughly half a football of charcoal, set close to the back of the oven.
Light the charcoal and let the heat build, then set it at 180°C (355°F).
Place the cooking rack higher up in the oven for roasting.
Add a small handful of dry apple wood chips straight on the charcoal when the ham goes in.

Put the gammon in a large pot and cover with cold water. Add the onion, bay leaves and peppercorns.
On the hob, bring to a gentle simmer and cook for about 1 hour for a 2kg joint, so the salt mellows and the meat stays tender. Do this before glazing and roasting in Charlie. You can also simmer it in an ovenproof pot in Charlie if you prefer, keeping the liquid at a gentle simmer.
Lift the gammon out and let it cool enough to handle.
Remove the skin, leaving a thick layer of fat. Score the fat in criss-cross lines and season lightly.
Warm the marmalade, honey, star anise, cinnamon and orange juice in a small pan until smooth. Lift out the star anise.
Brush a good layer of glaze all over the fat.
Place the ham on the higher rack in Charlie. Close the door and roast for 20 minutes.
Take it out and brush over more glaze.
Continue roasting for another 20 to 30 minutes, glazing again near the end until the surface is deep golden and sticky.
For extra caramel on the fat, move the ham to the lower rack near the fire for the last 5 minutes.
Rest for 10 minutes before carving.

Tips

The steady heat keeps the ham juicy while the fat slowly turns into a shiny sweet coat. A little apple wood gives a warm fruity aroma that suits pork well. For the best finish, do not trim away too much fat before roasting, and glaze in layers so the surface turns glossy and sticky rather than catching too quickly.

More recipes

The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

Do I need to simmer the gammon before it goes in Charlie?

Yes. Simmer it gently on the hob with onion, bay leaves and peppercorns before glazing and roasting in Charlie. Allow about 1 hour for a 2kg joint. You can also simmer it in an ovenproof pot in Charlie if you prefer, keeping the liquid at a gentle simmer. Finish the glazed ham at 180°C (355°F).
How do I get a sticky glaze on baked ham?

Glaze in layers. Brush on a good layer, roast on the upper rack for 20 minutes, brush again, then roast for another 20 to 30 minutes, glazing near the end. Move it to the lower rack for the last 5 minutes for extra caramel.
Should I trim the fat off the ham?

No, only remove the skin. Leave a good layer of fat, score it in criss-cross lines and season lightly. In Charlie's steady heat the fat slowly turns into a shiny, sweet coat and keeps the ham juicy.
How many people does a marmalade glazed ham feed?

A 2 to 3 kg gammon joint serves 8 to 12. Rest it for 10 minutes before carving. Any leftovers can be kept covered in the fridge and are good sliced cold in sandwiches.