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Traditional honey and mustard glazed ham
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A baked and glazed ham makes a stunning centre-piece at Christmas or throughout the year. It's delicious served hot or cold and perfect for buffets, as a main course, or for leftovers.
Serves: 8, with leftovers
Waitrose Unsmoked British Boneless Gammon, about 4kg
6 black peppercorns
6 whole cloves
20g pack fresh thyme
1 fresh bay leaf, torn
1 onion, cut into quarters
500ml bottled stout, such as Guinness
2 x Cooks’ Ingredients Bouquet Garni
3 tbsp Dijon wholegrain mustard
3 tbsp clear honey
2 tbsp dark brown muscovado sugar
1. Place a trivet or saucer upside down in a large pan. Place the gammon (with the string intact as it holds the joint together during cooking), on the trivet. This stops the gammon from touching the hot base of the pan. Add the peppercorns, cloves, thyme, bay leaf, onion quarters, 400ml of the stout, the bouquets garnis and enough cold water to cover the gammon. Place the lid on the pan and bring slowly to the boil, then reduce the heat and simmer for 20 minutes per 500g, adding more boiling water from the kettle, as necessary.
2. At the end of the calculated cooking time, turn off the heat and allow the ham to cool in the cooking liquor for at least 30 minutes, or until it’s cool enough to handle. Transfer to a board and pat dry with kitchen paper. Cut off the string, then carefully peel away and discard the skin, leaving a layer of fat exposed.
3. Cut a thin slice from the base of the ham, so that the joint can stand without toppling over, then score the fat into a diamond pattern. Transfer to a roasting tin.
4. Preheat the oven to 200°C, gas mark 6. Mix together the mustard, honey and sugar, then stir in enough of the remaining stout to thin the paste down to a pouring consistency. Pour the glaze over the ham, allowing it to run down into the tin. Spoon it over until the ham is thoroughly coated. Roast in the oven for 25-30 minutes, or until evenly browned, basting every 10 minutes by spooning the glaze over the sides. Cover, and allow to cool. Carve into slices and serve with Waitrose Cumberland Sauce.
Typical values per serving:
This recipe was first published in August 2013.