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

Name: Mary Berry orange-glazed ham
Yield: 12 servings

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

By Mary Berry | Published - 1 Nov 2025

Serves

Ingredients

For the ham

2-3kg (4lb 6oz – 6lb 9oz) boned smoked gammon joint
1 litre (1¾ 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 ½ lemon
3 tbsp chopped parsley
Salt and freshly ground black pepper

Method

Preheat the oven to 150°C/130°C 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 (3½fl 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 220°C/200°C 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.
Carve the ham and serve with the salsa alongside.

For the salsa

To make the salsa, mix all the ingredients together in a bowl and season well.

Notes

Preparing the ham ahead of time

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

Mary Berry Simple Comforts by Mary Berry (BBC Books), RRP: £26.

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Written by: Mary Berry

Dame Mary Berry is one of the most respected food writers and presenters in the UK. She has written more than 70 cookbooks and was a judge on the Great British Bake Off.

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

Ingredients

For the ham

For the orange glaze

For the mango and orange salsa

Method

For the salsa

Notes

Preparing the ham ahead of time

Written by: Mary Berry

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