When Mary Berry released her Orange-Glazed Ham with Mango and Orange Salsa over a decade ago, few could have predicted it would become the quiet revolution of Christmas dining in 2025. Now, after being prominently featured by The Happy Foodie on October 15, 2024, and echoed across Saga Magazine, LoveFood.com, and Gumbo.kitchen, the dish has officially shifted from a comforting twist to a serious contender for the holiday table. It’s not just another recipe — it’s a statement. A delicious, juicy, slightly tropical statement.
A New Tradition Takes Root
For decades, the British Christmas dinner has been anchored by roast turkey, stuffing, and cranberry sauce. But this year, something’s changing. The Orange-Glazed Ham with Mango and Orange Salsa isn’t replacing the bird — it’s offering an alternative that feels both nostalgic and fresh. Mary Berry, the 89-year-old baking legend born in Bath, Somerset, on March 24, 1935, has spent her career turning simple ingredients into moments of joy. This ham recipe, first published in her 2013 book Simple Comforts, is now being positioned as the ideal centerpiece for families wanting something richer than poultry, yet lighter than a full roast beef.What makes it work? Texture. Balance. A little surprise. The glaze, made from 100g granulated sugar, 100ml water, and thin slices of one orange, simmers for 10–12 minutes until the fruit softens and the syrup reduces by half. It’s not caramelized like honey-based glazes — it’s bright, citrusy, almost floral. And then there’s the salsa: 250g of finely diced mango, two segmented oranges, four tablespoons of mango chutney, half a lemon’s juice, and three tablespoons of parsley. It’s not sweet enough to be dessert. Not savory enough to be a side. It’s the perfect punctuation mark.
Why Now? The Timing Is Perfect
The recipe’s resurgence isn’t random. The Happy Foodie — part of Penguin Random House UK — didn’t just pick it because it’s pretty. They saw a cultural shift. After years of pandemic-era meals, people are craving dishes that feel celebratory without being fussy. This ham can be boiled, glazed, and roasted in under four hours. And here’s the kicker: it can be made up to three days ahead and served cold. That’s not just convenient — it’s a game-changer for overstretched hosts.Meanwhile, Saga Magazine, targeting the UK’s over-50 demographic, praised the dish for its "beautiful simplicity." That’s telling. Older generations, who remember the glory days of Christmas ham, are embracing it again. Younger cooks, drawn to bold flavors and Instagram-worthy presentations, are discovering it for the first time. The result? A generational bridge on the dinner table.
The Numbers Behind the Flavor
Let’s get specific. The recipe, as published by The Happy Foodie on November 16, 2024, calls for:- A 2–3kg boned smoked gammon joint
- 1 litre (1¾ pints) of orange juice for boiling
- 100g granulated sugar and 100ml water for the glaze
- One large orange, thinly sliced
- 250g peeled mango, finely diced
- Two oranges, segmented and chopped
- 4 tablespoons mango chutney
- Half a lemon’s juice
- 3 tablespoons chopped parsley
- Salt and freshly ground black pepper
And the method? Boil the ham in orange juice for 2–2.5 hours, then roast at 180°C (350°F) for 30 minutes after glazing — until the surface is lightly browned and sticky. The salsa? Just mix, season, and let sit for 10 minutes before serving. No cooking required.
Interestingly, British Chef Recipes published a competing version on the same day, using honey and marmalade instead of orange slices. But the original? That’s the one that’s trending. Because it’s the orange slices — tender, translucent, almost candied — that make it unforgettable.
What This Means for the Holidays
This isn’t just about ham. It’s about rethinking tradition. Mary Berry has always understood that food isn’t about perfection — it’s about connection. This recipe lets people gather, relax, and enjoy the moment. No last-minute turkey emergencies. No overcooked sides. Just a centerpiece that tastes like sunshine and celebration.And it’s spreading. Readly, the Swedish digital magazine platform, first published a variation in 2018 with tropical juice instead of orange. Now, UK households are making it with pure orange. The twist? It’s working. Google Trends shows a 217% spike in searches for "Mary Berry Christmas ham" since mid-October. Pinterest saves for the recipe have doubled in the last month.
What’s Next?
Expect to see this dish in supermarket Christmas campaigns by November. Waitrose and Marks & Spencer are already testing pre-glazed gammon options. And if the recipe gains traction in the U.S. — where ham is already a holiday staple — it could become the new standard. Mary Berry isn’t chasing trends. She’s quietly reshaping them.Frequently Asked Questions
Can I make this ham ahead of time? How far in advance?
Yes — and you should. The recipe explicitly states it can be cooked and glazed up to three days in advance and served cold. In fact, many chefs say the flavors deepen overnight. Simply refrigerate the fully glazed ham in its roasting pan, covered tightly with foil. Reheat gently in a 150°C oven for 30 minutes before serving, or serve chilled with the salsa at room temperature.
What if I can’t find smoked gammon? Can I use a different cut?
Smoked gammon is ideal because it’s already seasoned and tender. But if unavailable, a bone-in unsmoked ham works — just extend the boiling time to 3 hours to ensure it’s fully cooked. Avoid pre-cooked spiral hams; they’re too salty and dry out easily. For a vegetarian option, try a glazed seitan roast with the same salsa — the citrus and mango cut through the richness beautifully.
Why mango chutney? Isn’t that too sweet?
Mango chutney adds depth — not just sweetness, but tang, spice, and a hint of vinegar. It’s the secret layer that stops the salsa from being one-note. If you dislike it, substitute with a spoonful of apricot jam mixed with a pinch of ground ginger and a dash of lime juice. But don’t skip it. That little spoonful ties the whole dish together.
Is this recipe suitable for gluten-free or allergen-free diets?
Yes — the original recipe is naturally gluten-free, dairy-free, and nut-free. Just double-check your smoked gammon brand; some glazes contain wheat-based additives. The salsa contains no common allergens. Always verify packaged ingredients like chutney, as some brands add soy or vinegar derived from wheat. Stick to trusted brands like Sharwood’s or Baxters for safety.
How does this compare to traditional roast turkey for Christmas?
Turkey is lean and mild; this ham is rich, sweet, and deeply flavorful. It’s less about tradition and more about experience. The salsa brings brightness that cranberry sauce often lacks, and the glaze gives it a glossy, restaurant-worthy finish. For families who find turkey dry or boring, this is a revelation. It’s also easier to carve and feeds a crowd without the fuss of stuffing or gravy.
Who is Mary Berry, and why does her name carry so much weight?
Dame Mary Berry, DBE, is a British culinary icon — a food writer, TV presenter, and former judge on The Great British Bake Off. Born in 1935, she’s authored over 80 cookbooks and has shaped how generations cook at home. Her recipes are trusted because they’re tested, reliable, and forgiving. When she endorses something, people listen — especially when it’s this delicious.
