Did you know that our Rich, Dark and Tangy Simon’s Marmalade is the perfect ingredient for a glaze to go with gammon, pork chops and sausages – in fact anything you fancy glazing!
This recipe makes enough glaze for a 3.5kg gammon, but can be stored in a sealed container in the fridge for up to 4 weeks.
- 340g Simon’s Marmalade
- 85g Dijon Mustard
- 2tbsp water
Warm the marmalade over a medium heat stirring occasionally.
Whisk in the Dijon mustard and water. Add more water if a thinner consistency preferred. Apply to gammon joint for last 30 mins of cooking having first removed the rind.