Honey and Mustard Glazed Ham

This honey and mustard glazed ham looks pretty impressive, right? It’s delicious too, but don’t be fooled: it’s really very easy to make if you have a little time on your hands.

We like to cook our own hams if we can, for two reasons: 1. they always end up much more delicious than the ham you can buy in supermarkets (and even delis) and you can flavour them exactly hoe you want and 2. it’s a much, much cheaper way of giving yourself a good supply of ham. A joint will usually cost between £5 and £10, and you can easily pay £4 for a few decent slices (and the stuff you buy often isn’t even very good).

It’s always a good idea to have one of these babies in the fridge if you have people coming to stay for a few days. Homemade ham makes epic sandwiches, but can also make a relatively simple meal by adding it to pasta with some mushrooms and creme fraiche, or even in thick slices as ham, eggs and chips. It’s simple, but it’s pretty unbeatable.

This one is finished off with a really simple honey and mustard glaze. It’s so much more straightforward than you think but it’s also delicious and well-balanced.

Let us know what you think!

Honey and Mustard Glazed Ham

Honey and Mustard Glazed Ham

Ingredients

  • A gammon, joint, smoked or unsmoked
  • 1 litre orange juice (the cheap stuff will do)
  • A chicken stock cube
  • 1 bay leaf
  • cloves
  • 4 tbsp runny honey
  • 4 tbsp Dijon mustard

Instructions

  1. This ham is prepared in two stages. First, it is boiled, and then it is baked in the oven to set the glaze. The cooking time is dependent on the size of your gammon joint, and the label will usually tell you how long it needs, so don't panic! When boiling, I usually refer to the time on the label, which is usually about an hour and a half, and then knock off 10 minutes since it'll be going back in the oven for half an hour.
  2. Start with a large stock pot. Put the gammon into the pot and pour over the orange juice. Dissolve the stock cube in boiling water and then top up the water until the ham is covered. Add the bay leaf and turn to the hob a low to medium heat. Start timing it when the liquid hits simmering point but don't let it boil over.
  3. Preheat the oven to 200c.
  4. Once the time is up, turn the heat off and carefully fish out the ham and move it to a chopping board. You might want a friend to help with this if you don't have a carving fork.
  5. Carefully cut off the very top layer of skin, but leave plenty of fat behind. Score the fat diagonally in both directions so it criss crosses, and push a clove into each corner where the crosses intersect with the crisses.
  6. Now move it onto a foil lined baking tray.
  7. Get a bowl out and mix up the glaze. It really is as simple as mixing the honey and mustard together.
  8. Now spoon it on top of the ham. It'll start to drip off a little but don's worry too much about that. scoop as much as you can back over the top, and keep a little of the glaze back for a second coating once the first layer has set.
  9. Pop it into the oven for 10 minutes, take out and reglaze, and then put back in the oven for another 10 to 20 minutes, or until the glaze has set and is turning dark around the edges.
  10. And that's it! Slice it up carefully and enjoy!
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If you liked this recipe, but you prefer your ham a little fruitier, why not try our Mango Glazed Ham or Cranberry Glazed Ham? And if you have leftovers, you can always cut it up into chunks and add it to a delicious pie like this Turkey and Ham Pie.

(Leftover) Turkey and Ham Pie

I make this (leftover) turkey and ham pie every year to use up leftover Christmas turkey and ham, although it’s just as good with leftover roast chicken.  The Ham can be substituted for bacon, and you can even add sliced mushrooms and/or sweetcorn.  It’s ridiculously simple, you can make it in advance, and it’s sure to impress.  It is a little calorific though! You can switch the double cream for creme fraiche – we just had some to use up.

We had my father-in-law for supper and he was very enthusiastic about this little baby, and professed that I’d worked far too hard on it.  Little does he know how easy it is to put together.  In fact I quite fancy another one of these now….

Let’s dive in…

Turkey and Ham Pie

Turkey and Ham Pie

Ingredients

  • 1 tbsp olive oil
  • 2 leeks
  • 1 clove garlic
  • A slosh of white wine (optional)
  • 1 tub creme fraiche or double cream
  • 1 Knorr chicken stock pot
  • Salt and pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp ground nutmeg (ideally freshly grated)
  • 1 tsp Dijon mustard
  • 1 tbsp plain flour
  • A couple of handfuls of cold roast turkey or chicken
  • Cubed ham or bacon, about a handful or two of that
  • 1 sheet ready roll puff pastry
  • 1 egg

Instructions

  1. Start by slicing the leeks into narrow half moons. Heat the oil in a large, deep frying pan and add the leeks. Cook them on a low to medium heat for around 10 minutes then add the wine and garlic.
  2. Cook those out and tip in the cream, then mix together. Add the seasoning, herbs and nutmeg and then the mustard and stock. Mix together and heat through.
  3. Add the chopped meat, and also some chopped mushrooms or sweetcorn if you fancy. Cook that all out for 10 minutes or so then see how the consisteny is. If the sauce seems a bit thin, mix the flour with a little water and pour a little in. Bring to the boil, stirring continuously and then check the consistency again. Repeat until the sauce is as thick as you'd like, then allow to cool completely. If you don't let the mixture cool it'll steam into the pastry and melt it from underneath.
  4. Tip the cooled mixture into a pie dish, casserole dish or pyrex dish.
  5. Preheat the oven to 180c fan.
  6. Cut the pastry to fit your dish, and use any scraps to make little decorations - I used a star cutter and twisted some strips for round the side. Beat the egg together and brush it round the edge of the dish. Place the pastry on top being careful not to let it dip into the filling. Press it down around the edges and cut a cross in the middle to let the steam out. Egg wash the top of the pastry and add the decorations then egg wash again.
  7. Put in the oven for half an hour or so and until the sauce is bubbling and the pastry has risen and turned golden.
  8. Serve up with some lovely veg and enjoy!
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And if you need to know how to roast that bird, we have some recipes for that too! Try our Clementine and Thyme Roast Chicken or Harissa Roast Chicken for something a little different.  If you want to try something really unusual, this Beer Can Chicken is really beautiful and can be eaten with salad in the summer, as well as taking about half the time to cook as a normal roast chicken.

If a pie isn’t your thing, this Chicken and Avocado Open Sandwich will use up your leftover roast chicken too.