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Mary Berry's orange-glazed ham with mango and orange salsa

Mary Berry / 02 December 2020

Mary Berry shares her beautifully simple recipe for an orange-glazed roast Christmas ham, a tasty way to serve a great festive centrepiece.

Mary Berry's glazed roast Christmas ham
Mary Berry's roast orange-glazed ham. Photography by Laura Edwards.




For the ham

  • 2-3kg (4lb 6oz–6lb 9oz) boned smoked gammon joint
  • 1 litre (13∕4 pints) orange juice

For the orange glaze

  • 100g (4oz) granulated sugar
  • 1 large orange, thinly sliced into discs

For the mango and orange salsa

  • 250g (9oz) peeled mango, finely diced
  • 2 oranges, segmented and chopped into small pieces
  • 4 tbsp mango chutney
  • Juice of 1∕2 lemon
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper


Preheat the oven to 150ºC/130ºC fan/Gas 2.

Sit an enamel plate or small trivet in the base of a deep ovenproof pan. The gammon should fit into the pan tightly.

Pour in the orange juice and add enough water to cover the gammon with liquid. Bring to the boil, skim the surface, then cover with a lid and transfer to the oven.

Simmer gently for 20 minutes for every 500g (1lb 2oz). Remove from oven and leave to become cold in the liquid.

For the orange glaze, put the sugar and 100ml (31∕2fl oz) of water into a saucepan. Stir gently over a low heat until the sugar has dissolved, then bring to the boil.

Add the thin slices of orange to the syrup, then cover and simmer for 10-12 minutes until the orange slices are soft but still holding their shape.

Lift out the orange slices, then continue to boil the syrup over a high heat until it has reduced by about half and thickened. Remove from the heat and leave to cool. It will thicken further.

Line a baking tray or roasting tin with foil and sit the ham on top. Remove the skin from the ham and using a sharp knife, score the fat.Brush the fat with a little of the syrup.

Arrange the orange slices in a neat row over the top, then brush with more syrup.

Preheat the oven to 220ºC/200ºC fan/Gas 7.

Cover the lean meat sides of the gammon with foil to protect the ham, but leave the orange-covered top open. Roast in the oven for about 30 minutes or until the top is glazed and lightly browned, or brown with a blowtorch.

To make the salsa, mix all the ingredients together in a bowl and season well. Carve the ham and serve with the salsa alongside.

Preparing the ham ahead of time

The glazed ham can be cooked and glazed up to three days ahead of serving cold.

Recipes extracted from Mary Berry Simple Comforts by Mary Berry (BBC Books, £26)

Visit our Christmas recipes section for more festive ideas, including more from Mary Berry

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.