top of page

Atherton Honey Glazed Ham

Tender ham coated in a sticky honey, mustard and orange glaze—a delicious centrepiece for Christmas dinner or a family gathering.

Serves: 8–10
Preparation: 20 minutes
Cooking: approximately 2½ hours, plus 20 minutes resting

Ingredients

For the ham:

  • 2kg uncooked boneless gammon joint

  • 1 onion, quartered

  • 1 carrot, roughly chopped

  • 2 bay leaves

  • 1 tsp black peppercorns

  • Water, to cover

For the honey glaze:

  • 100g Atherton Honey

  • 2 tbsp Dijon mustard

  • 50g soft light brown sugar

  • Finely grated zest of 1 orange

  • 2 tbsp orange juice

  • 1 tbsp cider vinegar

  • Whole cloves, optional

Method

  1. Simmer the gammon. Check the packaging for any soaking instructions. Put the joint in a large saucepan with the onion, carrot, bay leaves and peppercorns. Cover with cold water and bring to the boil. Skim off any foam, then cover loosely and simmer gently for approximately 1 hour 50 minutes, or follow the packet instructions.

  2. Prepare for roasting. Heat the oven to 200°C / 180°C fan / gas 6. Lift the gammon from the pan and allow it to cool slightly. Remove any string and carefully cut away the skin, leaving a thin layer of fat.

  3. Score the fat. Make shallow cuts in a diamond pattern, taking care not to cut into the meat. Stud with cloves if using.

  4. Make the glaze. Put the honey, mustard, sugar, orange zest, orange juice and vinegar in a small saucepan. Warm gently, stirring until the sugar dissolves, then simmer for 2–3 minutes until slightly syrupy.

  5. Glaze and roast. Place the ham in a foil-lined roasting tin and brush with half the glaze. Roast for 30–40 minutes, brushing with the remaining glaze halfway through. If it darkens too quickly, cover loosely with foil.

  6. Check and rest. Check the thickest part with a clean meat thermometer: it should reach 75°C for 30 seconds, or 70°C for 2 minutes. Rest for 20 minutes before carving. 

Serve with: roast potatoes, buttered carrots, seasonal greens and an extra spoonful of mustard.

Leftovers: Cool and refrigerate within two hours. Eat within 48 hours or freeze for later.

bottom of page