Go Back

Christmas Honey Glazed Ham

Open fires, hot chocolate and 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 a gloriously sticky honey glazed ham.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Resting Time 30 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine British
Servings 10 people

Equipment

  • Stockpot with lid
  • Roasting tin
  • Chopping board
  • Chefs knife
  • Paring knife
  • Pastry brush

Ingredients
  

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

Instructions
 

  • 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.
Keyword Christmas, glazed ham