Ahead of Time Bake Ham Spice Vegetables

Mustard and Honey Glazed Ham

Mustard and Honey Glazed Ham
Written by SamsonLee

Mustard and Honey Glazed Ham is one of my essential Christmas recipes that is full of flavour. Served as a main dish or as a snack filling it is amazing both hot and cold. Making it in advance saves time and effort and lasts in the fridge for easily a week. This ham can be used in sandwiches, ham and cheese quiches and pies and so much more.

Mustard and Honey Glazed Ham

Mustard and Honey Glazed Ham

Money and Honey Glazed Ham is a dish that is superb for days.
4.86 from 89 votes
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Course: Main Dish, Sandwiches, Snacks
Cuisine: British
Keyword: Bake, Gammon, Ham, Spice
Prep Time: 25 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 30 minutes
Servings: 10 People
Calories: 300kcal


Mustard and honey Glaze


  • Place a large saucepan on the hob with the gammon inside and enough water to cover the gammon.
  • Bring to a boil over a high heat.
  • When boiling, remove from the heat and drain the water off. (This washes any impurities off the gammon.
  • Refill with cold water.
  • Add the carrots, onions and celery (cut up), peppercorns and bay leaves.
  • Return to the high heat and bring to the boil again.
  • When boiling, reduce the heat to a simmer and cover with the lid for about 40 minutes each kilo (2.2lbs)
  • Once cooked, remove the gammon and put on a warmed plate.
  • Pre heat the oven to 200C/400F/Gas mark 6.
  • Line a roasting pan (large enough for the gammon) with foil to avoid excess washing later.
  • If your gammon has a layer of hard rind, cut it off leaving a layer of fat which will help to flavour and keep the gammon moist.
  • using a sharp knife, score the fat in a crisscross fashion. Add a clove to where the scores cross.
  • Place the gammon into the roasting pan.
  • In a glass bowl, mix the mustard and honey together to make a thick sauce.
  • Using a pastry brush, cover the gammon evenly with about half of the sauce.
  • Place in the preheated oven on the middle shelf for 10-15 minutes.
  • Remove the gammon and brush the remaining mustard and honey sauce over the gammon.
  • Return to the oven and cook for a further 10 – 15 minutes.
  • The gammon is ready when the fat and turned golden brown. If going too brown, lightly cover with foil so the gammon cooks but the fast doesn’t.
  • When ready, remove from the oven. You can also remove the gammon from the roasting pan to a warmed serving dish if you like.
  • Leave to one side to relax for 10 – 15 minutes.
  • Carefully pour the juices in the roasting pan to a saucepan and keep warm.
  • Carve the gammon and serve with the warm juices for even more flavour.


Just in case your pan is not large enough, rotate the gammon halfway through the cooking process.
Also, the liquid from the second boiling process can be kept ans used as a base for making soups and sauces. The water is full of flavour. 


Sodium: 255mg | Calcium: 59mg | Vitamin C: 5mg | Vitamin A: 4933IU | Sugar: 10g | Fiber: 2g | Potassium: 926mg | Cholesterol: 124mg | Calories: 300kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 6g | Protein: 45g | Carbohydrates: 14g | Iron: 2mg