Food Monday ~ Honey Glazed Ham

Last week I promised Steph a recipe for Honey Glazed Ham.

Honey Glazed Ham

For a 2kg ham you will need:

  • 3 tablespoons Honey *
  • 3 tablespoons wholegrain Mustard
  • 100 ml dry cider
  • Handful of Cloves

If the ham is boned tie string around it to keep the meat in a compact shape as it cooks. Place it in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender.

Leave it to cool in the cooking liquid. Once cold, lift the ham into a large roasting tin, then cut away the string and skin leaving behind an even layer of fat.Score the fat all over in a criss-cross pattern and then stud cloves all over the ham. It can be chilled for up to 2 days at this stage.

Preheat the oven to 220C

For the glaze, mix the honey, mustard and cider in a jug. Spoon half the glaze mixture over the ham fat, then bake in the oven for 15-20 minutes, then pour the remainder over the ham and return to the oven for another 30 minutes, basting with the pan juices 3-4 times as it bakes. Remove from the oven and allow the meat to rest for 15 minutes before carving. The ham can be roasted on the day or up to 2 days ahead and served cold.

* As an alternative to honey try Maple Syrup

Delia has a recipe with step by step pictures

19 thoughts on “Food Monday ~ Honey Glazed Ham

  1. steph


    THANK YOU. That’s perfect!

    I’ll do the ham in two stages like you suggest so that there’s one less task on Christmas Day.

    Could you please clarify how much cider to use when simmering the ham in water?


  2. Grannymar Post author


    the recipe calls for 100 ml dry cider. Like Lily, I adjust this to suit me. If I have bought a bottle (1pint, I think) for the purpose of cooking, I might pour all of it over the ham in the saucepan and then fill up with water, on other days I used the required amount in the saucepan and drink the remainder as I cook! Cooking should be fun. 😀

  3. Grannymar Post author

    Steph – Well use the 100ml for the glaze and put the remainder in the pot and fill up with water. Listen missus, as the song says…

    So this is Christmas,
    and time of good cheer!
    The cooks are entitled
    To cider or beer!

  4. gaelikaa

    Ham! I don’t remember the last time I had a nice piece of ham… as I do in a vegetarian paradise. But I can dream…..and you never know, my dream might come true these days..

  5. Nancy


    How desperate do you have to be to resort to drinking the cooking cider?

    Now, maybe a nice Chardonnay. Or a Merlot.. but, cooking cider?

  6. Nancy

    Now I know why you are so popular, GM. You are always thinking!

    You were one step ahead of me all the time. If I could, I would send you a nice bottle of Dom Perignom Champagne to drink AFTER the cider. You know, to kind of take away that Holloween,Ginger Snap taste..

  7. steph

    @ Nancy

    Please don’t send Grannymar any more booze!

    She’s not just drinking wine and cider you know…

    she’s BIG into hot port as well!

    p.s. don’t tell her I told you :mrgreen:

    btw She was so busy drinking yesterday, she didn’t even notice that she’d missed a whole day 🙄

  8. Grannymar Post author

    Mel – it tastes good too.

    Nancy – Dom Perignom Champagne would slip down nicely!

    Steph – Stop giving away my secrets…. slurp!

  9. Magpie11

    Given that ham can be very salty it might be a good idea to soak the ham in a pan of plain cold water overnight before cooking.

    Here, we have a wonderful Triple smoked ham from our local butcher. We buy the whole ham and have it jointed… we then freeze it and use it through out the year. Standard seasonal present for our Son and his wife as well, they keep one piece of theirs until Thanksgiving and eat it then.

    Gaelika, If you are ever in London let us know and we’ll entertain you to lunch! Ham with parsley sauce and butter beans is on eof my favourite meals!

  10. Grannymar Post author


    When I was young we had a whole ham as well as a turkey and a joint of pork. We cut the shank off and saved it for another time. I remember one year we baked the ham in the oven in a cast like layer made from a flour and water paste. Since mammy only did it once, I imagine it was not considered worth the trouble involved.

  11. Magpie11

    We haven’t had a Turkey for years…modern butchers don’t hang them long enough (they are game birds and do need hanging for a week or two)…we decided to give it a try again this year… I remember plucking Turkeys from time to time but more often it was a chicken…mind you we had the odd pheasant or two…nuff said.

  12. Baino

    I’ve honey glazed, apricot glazed and cranberry glazed but today I bought a whole leg and am going to marinate it in . .wait for it Coca Cola, reheat on low for an hour, then remove the skin when it’s warmed, criss cross and clove it, (although the family complain about the crunchy cloves) spread it with . . another surprise . . treacle (didn’t even know I could get it in Oz) and finish in the oven. . . Nigella Lawson’s recipe, I kid you not. It will either be fabulous or disgusting. So I’m doing a whole baked salmon as well just in case!

  13. Baino

    Oh and Merry Christmas my sweet! This is the last time I’ll have to catch up for a couple of days so please, stay safe, eat well, have fun and big hugs. Chat to you soon.

  14. Magpie11

    Well the Cola should tenderise it nicely! Phosphoric acid…

    I have used ginger beer…but did I say that already? and real lemonade too…. I guess any drink sweetened with sugar would do.

    The treacle idea is a good old one. Treacle is often to be found in curing recipes for ham and other smoked items.

  15. Grannymar Post author

    Magpie – I will have turkey this year, but when I am alone I seldom bother. Whatever I choose I make it special.

    Baino – Apricot glazed ham sounds nice! It was good to talk this morning. Enjoy your holidays.

  16. Pingback: Grannymar » Food Monday ~ Christmas recipes ~ revisited

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