Honey & Mustard Roast Ham
2 hours 30 mins cooking time

Honey & Mustard Roast Ham Honey & Mustard Roast Ham

Honey & Mustard Roast Ham

  • 30 mins preparation time
  • 2 hours 30 mins cooking time
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  3. Glazed Roast Ham

Method

1

To prepare the gammon, place in a large pan and cover with plenty of cold water.

2

Bring to the boil and simmer gently for an hour and a half. Remove from the water and set aside to cool.

3

Preheat the oven to 180c/170c fan/gas 5/ 350f.

4

When the ham is cool enough to handle, peel the outer skin off, leaving the white fat below.

5

Using a sharp knife score the meat in a crisscross pattern. Press a clove into the centre of each diamond.

6

Mix all the remaining glaze ingredients together and bring to a simmer to dissolve the sugar.

TIP

For a rich darker flavour, try using dark treacle instead of honey for the glaze.

7

Place the ham in a deep roasting tray with a rack. Place the ham pan on top and roast in the oven for 5 minutes. Gradually add the glaze, baking for 5-10 minutes between additions.

8

Cook for 40-50 minutes until the gammon is cooked through.

TIP

You can make a delicious soup, stew or sauce from the ham stock. Don't just pour it away!

9

Serve sliced with steamed vegetables.

Everything about Glazed Roast Ham

  • Ham pairs beautifully with a variety of sides. You can consider serving your ham with mustard or chutney, roasted vegetables, mashed potatoes, or steamed greens. Classic dishes like ham and eggs or ham with pineapple are always a hit too, and for a bit of contrast, pickled vegetables with a rich glaze can add an extra burst of flavour and depth to your ham.

  • Uncooked gammon can be stored in the fridge for up to 5 days. Once it’s cooked, it will last 3 to 5 days if you keep it in an airtight container or tightly wrapped. If you’re looking to keep it fresh for longer, both cooked and uncooked gammon can be frozen for up to 3 months but remember to always check for signs of spoilage before use.

  • Yes, boiling gammon before roasting or glazing is a common method in many recipes (including ours). This step helps to tenderise the meat, infusing it with flavour, and reducing excess salt if it’s been brined. Typically, you would simmer the gammon in water for about 1.5 to 2 hours before roasting it with a glaze but always check your recipe for cooking times. This step helps ensure the meat is fully cooked and ready to be roasted.

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Cutting edge flavour

Listen up Cook, scoring isn’t just for show, it’s the secret to nailing the perfect balance of flavour. The cuts you make on the surface give the honey glaze a chance to work its magic, seeping deep into the meat so that every bite is infused with that sticky succulent goodness. Chefs kiss. Not only that, but scoring also helps the fat render during roasting, resulting in a deliciously crisp and caramelised outer layer.

Knowing your gammon from your ham

If you're wondering the difference between gammon and ham, you're not alone. It's a common mix-up! Simply put, gammon joint is a cured pork cut from the hind leg of the pig, typically sold raw, meaning it needs to be cooked before it’s ready to eat. Once it's cooked, it’s known as ham. So, gammon is the raw version, while ham is the finished product. For this recipe, we’re using unsmoked gammon, which offers a lighter, subtler flavour that lets the glaze really shine. Smoked gammon, on the other hand, brings a strong, smoky depth, which can add a more intense flavour to your dish. It’s all about the flavour profile you prefer!

Amazing leftovers

If you manage to have any leftovers, first off, congratulations! Second, let’s talk about what to do with it after your roast. Luckily for you, this ham is incredibly versatile and makes a fantastic second meal for lunch, dinner, or even breakfast when paired just right. Here’s a few chef secrets to get you inspired... thinly slicing your glazed ham will make for the perfect sandwich filler, generously butter up your bread and add a sharp mustard for a spicy kick or pair with a chutney of your choice for a twist. For something a little heartier, dice your ham up and try it in a fried rice dinner or to elevate your breakfast hash. It’s all about getting creative with the flavour possibilities.

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