Gammon à l’Orange with Marmalade Glaze and Orange Flambé

How To Make Gammon à l’Orange with Marmalade Glaze and Orange Flambé

1. Preheat the grill to a high setting
2. Arrange the sliced gammon neatly in a single layer on an oven proof serving dish
3. Lightly brush the gammon with the Seville orange marmalade ensuring an even but not
   heavy coating
4. Place the dish under the grill and allow the gammon to heat through and caramelise lightly on the edges then remove and keep warm
5. Heat a wide pan over medium heat and add the neutral cooking oil
6. Add the butter and allow it to melt and foam gently
7. Add the orange zest and warm briefly to release its oils
8. Pour in the fresh orange juice and allow it to reduce until slightly syrupy
9. Add the orange liqueur and carefully flambé allowing the flames to burn off naturally or use brandy as a pantry friendly substitute
10. Once the flames subside stir in the Dijon mustard and honey or brown sugar
11. Add the chicken stock and thyme and simmer until glossy and well balanced
12. Season with freshly ground black pepper