Honey-glazed ham recipe

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6 - 8




25 min


25 min
(may need an extra 10 mins)

Nutrition per portion

Calories 138 kCal 7%
Fat 7g 10%
  -  Saturates 2.4g 12%

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


  • Weigh ham to calculate boiling time. It will take 25 minutes per 500g (1lb), plus 20 minutes.

  • Place ham in a large pan and pour cider over. Add water if necessary to cover ham.

  • Add onion and bay leaves.

  • Place pan on hob and bring to the boil.

  • Reduce heat and cover pan.

  • Simmer for the cooking time, then remove the pan from the heat. Set the oven to Gas Mark 5 or 190°C.

  • Set aside ham. Pour about 150ml (¼ pint) of the cooking juices into a roasting tin and discard the rest.

  • Cut away any string or netting from ham, and cut away any skin to leave a thin layer of fat.

  • Cut through fat to make a diamond pattern.

  • Mix together the honey and mustard and spread over ham.

  • Place ham on a rack over tin containing cooking juices.

  • Cook in centre of oven for 25-35 minutes, or until topping is light golden .

  • 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.

Top tip for making Honey-glazed ham

Suitable for freezing for 1 month after cooking

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(88 ratings)
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