Honey glazed ham makes a delicious centrepiece to a family get together or party. The ham itself is relatively easy to cook, and then you just want to finish it off with a beautiful honey and mustard glaze to give it the classically sweet, sharp and sticky finish that makes it so tasty. Finally you want to add cloves to perfume the meat and to draw the eye to your diamond pattern on the skin of your honey glazed ham. We love to serve our ham hot one evening, with mashed potatoes, crunchy veg and plenty of gravy and then cut it up cold the next evening to put into sandwiches, salads and quiches
How To Make Honey Glazed Ham
- 1 x 3.5kg (7.5lb) boiled ham, cooled (see below)
- 115g (4oz) clear honey
- 1tbsp English mustard
- 20 cloves
To cook a whole ham, place it in a large pan of cold water and bring to the boil. Discard the cooking water then cover again with fresh water or cider. Add a whole onion, a bay leaf and a few cloves. Bring to the boil, then simmer, part covered, for 15 to 20 minutes per 450g (the leftover stock makes a great base for an old-fashioned pea-and-ham soup, which is a delicious starter or soothing snack at any time).
Preheat the oven to 220C, 200C fan, 425F, gas 7. Score the ham fat diagonally at 2.5cm intervals, first in one direction, then another to produce a diamond pattern.
Stud the ham with cloves at the points of the diamond shapes. Mix the honey and mustard to make a spreadable glaze and smear over the ham. Bake for 30 minutes or until lightly browned and bubbling. Serve your honey glazed ham in slices, either hot or cold.
You can add wholegrain mustard to your glaze too, if you prefer a bit more texture.