Honey-glazed ham

(25 ratings)

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Honey glazed ham
Honey glazed ham
  • Serves: 6-8

  • Prep time:

    per 500g for ham (+ 20 mins)
  • Cooking time:

    (may need an extra 10 mins)
  • Total time:

    (may need an extra 10 mins)
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This traditional, easy-to-follow recipe to create a family-loved Christmas classic


  • 2kg (4lb) gammon joint
  • 2 litre bottle medium-sweet cider
  • 1 onion, roughly chopped
  • 2 bay leaves
For the glaze:
  • 2-3 tablespoons thick honey
  • wholegrain mustard

Suitable for freezing for 1 month after cooking


  1. Weigh ham to calculate boiling time. It will take 25 minutes per 500g (1lb), plus 20 minutes.
  2. Place ham in a large pan and pour cider over. Add water if necessary to cover ham.
  3. Add onion and bay leaves.
  4. Place pan on hob and bring to the boil.
  5. Reduce heat and cover pan.
  6. Simmer for the cooking time, then remove the pan from the heat. Set the oven to Gas Mark 5 or 190°C.
  7. Set aside ham. Pour about 150ml (¼ pint) of the cooking juices into a roasting tin and discard the rest.
  8. Cut away any string or netting from ham, and cut away any skin to leave a thin layer of fat.
  9. Cut through fat to make a diamond pattern.
  10. Mix together the honey and mustard and spread over ham.
  11. Place ham on a rack over tin containing cooking juices.
  12. Cook in centre of oven for 25-35 minutes, or until topping is light golden .
  13. Remove from oven and transfer to a warmed serving plate, cover with foil and leave in a warm place for about 10 minutes before carving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 138(kcal)
  • Fat 7.0g
  • Saturates 2.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(25 ratings)

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Natasja Le Roux

thank u

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