Glazed Christmas Ham

A boiled gammon joint finished with honey and mustard and baked until sticky and golden.

TIME BREAKDOWN
Prep: 20 min
Cook: 2 hr 15 min
Total: 2 hours 35 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 2kg unsmoked gammon joint (soak first if the packaging advises)
  • 1 onion, halved
  • 1 carrot, roughly chopped
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • About 20 whole cloves
  • 4 tbsp clear honey
  • 2 tbsp wholegrain mustard
  • 2 tbsp soft light brown sugar

Method

  1. Put the gammon in a large pan with the onion, carrot, bay leaves and peppercorns. Cover with cold water and bring to the boil.

  2. Reduce the heat and simmer gently for 1 hour 50 minutes, allowing 20 minutes per 450g plus 20 minutes. Skim off any scum.

  3. Heat the oven to 200°C (180°C fan)/gas mark 6. Lift out the gammon and leave to cool for 15 minutes.

  4. Cut away the rind, leaving a thin layer of fat. Score the fat into diamonds and press a clove into the centre of each.

  5. Mix the honey, mustard and sugar and spread it over the fat.

  6. Roast in a tin for 20 to 25 minutes, basting once, until the glaze is dark and sticky.

  7. Rest for 15 minutes before carving.