How to Cook a Ham With a Honey, Mustard, and Marmalade Glaze
I'm a 30-something mum of one living in South Wales and sharing recipes, travel posts, and craft guides.
Orange and Honey-Glazed Ham
Chantele Cross-Jones
How Amazing Is Honey Glazed Ham?
A glazed ham is actually one of my favourite things about Christmas. I love the smell it fills the house with as it is cooking. I love the look of its sticky and shiny glaze, and of course, I love the taste! Honey-glazed ham is one of the best meats you can eat, I swear. I like it with roasted potatoes and some nice, green veggie, with a pile of salad and mayo, or in a nice sandwich; it's good no matter what.
That being said, a good glaze with a sweet but not to overpowering taste that properly permeates the meat can make a huge difference and take a basic honey-glazed ham to a whole new level. This recipe is for the glazed ham my mum made us this year: honey-mustard-and-whiskey-marmalade-glazed ham.
Mum thinks this recipe may have been a Mary Berry recipe she found in the Daily Mail, but she isn't sure. She writes them all in a big book so she doesn't keep the original printed recipes. There is a chance it was just a random one she found. Either way, it is totally yummy!
Please note: If the ham is salted, it will need to be soaked in cold water overnight before you start cooking it.
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Cook Time
| Cook time | Ready in | Yields |
|---|---|---|
3 hours | 3 hours | Depends on the size of your ham! |
Ingredients
- 1 ham joint
- 1 large leek, sliced
- 2 large carrots, peeled and cut in to big chunks
- 3 bay leaves
- 1 teaspoon peppercorns
- 1 large bottle dry cider
- 3 teaspoons dijon mustard
- 3 teaspoons orange and whiskey marmalade, or plain marmalade if you rather
- 3 tablespoons runny honey
- Cloves, to stud
Read More From Delishably
Instructions
- If your ham is salted, then place it in a large pot and cover in cold water and set aside overnight. Then pour out the water and rinse the ham thoroughly.
- Place the ham, chopped veg, bay leaves, peppercorns and cider in a large pot. If the liquid doesn't cover the ham add water until it does.
- Slowly bring it to the boil then turn down to a simmer; then cook for the time given on the packet.
- Once cooked, remove the ham from the saucepan and discard the remaining liquid and veg.
- Cut all the skin off and score the meat in a diamond/check pattern. Then stud the meat with around a dozen cloves.
- Mix together the mustard, marmalade and honey till well combined. The original recipe uses an Orange and Whiskey Marmalade, but we used a plain orange marmalade, the choice is yours.
- Place the ham in a roasting tin and cover entirely with the honey, mustard mixture. Spread it all over the ham until it is entirely coated.
- Roast uncovered on 190C, Gas Mark 5 or 375F for 15-20 minuets
- Remove from the oven, set it aside for 5 minutes to allow it cool slightly, and the glaze to go sticky. Slice and enjoy however you please!
