Baked Glazed Ham |

Posted on

25 February 2013


Joyce Milne

Baked Glazed Ham

Baked Glazed Ham


4- 8 lb unsmoked boneless gammon joint (you can normally order one from Spinneys)
2 onions
2 carrots
2 celery stalks
2 bay leaves
1tbsp black peppercorns
3 tbsp whole cloves
4 tbsp honey
4 tbsp English mustard


  • Place the ham into a large saucepan, cover with cold water add the peeled and chopped
  • onions, carrots, celery, bay leaves and peppercorns and bring to the boil. Reduce the heat,
  • cover and simmer gently for twenty minutes per 1lb
  • Remove from the water and set aside to cool for fifteen minutes. (you can keep the stock
  • and make lentil or yellow pea soup)
  • Pre-heat the oven to 200C and line a large roasting tin with foil.
  • Remove the rind from the gammon joint, try to leave as much of the fat on the joint as
  • possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.
  • Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come
  • half way up the joint to contain any roasting juices.
  • For the glaze, mix the honey and mustard together and brush half of it evenly over the
  • gammon, roast in the centre of the oven for ten minutes, then take the joint out and
  • brush again with the rest of the glaze. Return the gammon to the oven for a further 10-15
  • minutes. If the top looks to be getting too brown, cover loosely with foil. Take gammon
  • out of oven and rest it for 15 minutes before carving and serving.
Cooks Note

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