Open fires, hot chocolate and Christmas carols – there are lots of things we love about Christmas time and naturally, one of our favourites is the delicious food we get to indulge in. Often a roast turkey steals the show, or perhaps the electric blue of the Christmas pudding burning off its brandy but one dish we don’t think gets enough credit is the Christmas honey glazed ham.
Can’t wait any longer to make this honey glazed ham? Jump to Recipe.
Studded with cloves and with a moreish honey and mustard glaze this is a great Boxing Day dish when everyone is sick of the sight of turkey, and it is a surprisingly easy dish to put together. If you’re hosting friends or family this year then this glazed ham is great for sticking on the hob and forgetting about for a few hours as it fills your home with all the tell-tale smells of Christmas – cinnamon and clove.
We love the Hairy Biker’s and their glazed ham recipe is one that our very own PR executive has been using with their family for years, so was an obvious choice when we started thinking about making this dish. As per the recommendation of our colleague, we’ve made a couple of small changes to the original recipe and we must say, the end result was incredible! It’s easy to see why this is a recipe that gets turned to every Christmas and we’re delighted to be sharing it with you.
To take all the stress out of cooking this for Christmas we recommend using a stockpot big enough to fit your joint in and fully submerge in water. Our Professional Steel 26cm Stockpot was the perfect size for our 3kg gammon joint, and with a 9.5L capacity still had plenty of room for all the vegetables. One of the great things about using this range for cooking your gammon is the heat resistant toughened glass lid which allows you to keep an eye on your ingredients as they simmer away.
Another benefit (especially at Christmas!) is that the whole Professional Stainless Steel range is dishwasher safe so keeping on top of the dishes during the festive period is a breeze. It is suitable for all hob types including induction so you can rest easy knowing it’ll be compatible with your appliances, and is even oven safe up to 260°C.
We served our honey glazed ham with a bowl of homemade cranberry sauce and it is delicious with warm crusty bread or a selection of cheese and crackers. If you’re planning on tucking into this on Boxing Day it’s a tasty alternative to leftover turkey sandwiches but be warned, once your guests have had a taste of this honey glazed ham it won’t hang around for long!
The good thing about this recipe is that if you’re roasting a joint for Christmas this year, it’s likely you’ll already have some of the equipment you’ll need to prepare this dish. A good sized stockpot is a must as we have previously mentioned, but you’ll also need a carving tray and carving set, a sharp knife to score the fat and a roasting tray to roast your ham in.
What you will need
If this honey glazed ham recipe hasn’t taken your fancy this Christmas how about our pigs in blankets wreath, Christmas rocky road or gingerbread biscuits instead? You can browse our full range of Christmas recipes here but if there’s something missing that you think we should add to our recipe index don’t forget you can let us know by contacting us on Facebook, Twitter or Instagram or even by commenting on this blog.
How we made our glazed ham
Christmas Honey Glazed Ham
- Stockpot with lid
- Roasting tin
- Chopping board
- Chefs knife
- Paring knife
- Pastry brush
For the gammon
- 3 kg unsmoked boneless gammon joint (tied)
- 2 onions (halved)
- 2 carrots (peeled and chopped into rounds)
- 1 cinnamon stick
- 2 celery stalks (chopped into 5cm pieces)
- 4 bay leaves
- 1 handful cloves
- 1 tbsp black peppercorns
For the glaze
- 6 tbsp runny honey
- 4 tbsp English mustard
- Gently place the gammon joint into a large stockpot, cover with cold water and bring to the boil.
- Drain away the water and impurities, before covering with cold water once more and adding all the gammon ingredients. Bring to the boil and reduce to a simmer for 20 minutes per 500g (2 hours for a 3kg joint).
- Remove the gammon from the water, discard the vegetables and leave to rest for 15 minutes.
- Preheat the oven to 200°C and line a roasting tray with foil. Leave enough around the edges to come halfway up the joint to keep the roasting juices in.
- Using a paring knife, remove the string and rind from the gammon fat leaving as much fat intact as possible. Score the joint in a diamond pattern before studding with a clove at every point the lines cross one another.
- Place the gammon in the foil-lined tray, checking once more that the foil reaches halfway up the joint.
- Mix the honey and mustard together in a bowl before using a pastry brush to cover the top and one side of the joint with the glaze. Place in the oven and roast for 10 minutes.
- Remove from the oven and reglaze the top of the joint and the remaining side before returning to the oven with the opposite side facing the back. Roast for a further 10-15 minutes.
- The joint is cooked when it's a lovely glossy golden brown colour. Remove from the oven and allow to sit for 15 minutes, saving the juices from the pan.
- Warm the juices through, carve the meat and pour over the warmed juice just before serving.