Sticky, sweet, and with just a hint of warmth from Dijon mustard, this honey-mustard glazed ham is one of our all-time favourite recipes when it comes to feeding a crowd, proof that classics are classics for a reason.
Simmering the joint with aromatic veg and herbs like onion, carrot, celery and bay imparts layers of flavour as well as keeping the ham moist. The simple glaze and fragrant cloves (a traditional finish that not only adds perfume but helps stop the glaze sliding off the minute it hits the oven!) finishes it off quickly and easily.
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Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 45 mins
Ingredients
4 kg ham, bone in
1 onion, quartered
1 carrot, chopped into three
1 celery stick, chopped into three
1 sprig each parsley, rosemary and thyme
1 bay leaf
Handful of whole cloves
4 Tbsp. runny honey
4 Tbsp. Dijon mustard
Directions
Step 1Put the ham into a large pan. Add the onion, carrot, celery stick and herbs. Add cold water to cover and bring to the boil. Simmer, half-covered with a lid, for 2hr 15min.
Step 2Lift the ham out of the pan and put into a roasting tin lined with baking parchment or foil. Preheat oven to 220°C (200°C fan) mark 7. Remove the skin using a sharp knife, leaving a thin layer of fat behind. Discard skin.
Step 3Score the fat lightly in a diamond pattern and stud each diamond with a clove. Put the honey into a small bowl, add the mustard and mix well. Brush the mixture all over the exposed fat. Roast the ham for 15min until golden. Rest for at least 20min, if serving hot, or leave to cool before serving warm or at room temperature, in slices.
Get ahead
If you have the time - and space in your fridge - cook the ham up to the end of step 2 the day before you want to serve. Cool, cover and chill. To serve, take the ham from the fridge 30min before roasting to allow it to come up to room temperature, then complete recipe.
Smoked or unsmoked?
This is a simple, classic recipe and will work with either, so go with your preference!
What if my ham is bigger (or smaller)?
Adjust the cooking time at step 1, allowing 15min per 450g.
Per Serving:
Calories: 270
Total carbs: 5 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 3 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
