Thursday, 20 November 2014

Honey Mustard Glazed Ham

Each year we cater at the most exclusive Christmas Parties so you can rest assured that we knows a thing or two about indulgent winter recipes. Here is one of our most popular recipes, honey mustard glazed ham. It's the perfect dish for your next dinner party.

Give it a go and let us know what you think at @Createfood We'd love to see what you make!


100g honey
100g of wholegrain mustard
20 cloves
2 tbsp of olive oil
6 peppercorns
2 halved onions
2 bay leaves
1 carrot
1 stick of celery
1 bulb of garlic, cut in half


For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight, this will help to reduce the salt content. The next day remove the gammon and discard the soaking water

Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water

Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours

Top up with boiling water if needed. Skim any scum off the top during the cooking process
Leave to cool for an hour in the liquid

Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in a criss-cross pattern. Stud with cloves in each square. Set the oven to 180ÂșC

To make the glaze – mix the oil, honey and mustard in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes

After 10 minutes baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes (total cooking time in oven is 40 minutes)

Ensure the ham is golden all over. 

Once golden rest for 10 minutes and then its ready to carve!

Parsley Sauce

425ml milk
20g plain flour
40g butter
4 heaped tbsp finely chopped fresh parsley
1 tbsp single cream
1 tsp lemon juice
salt and black pepper


Place the butter into a small pan and melt slowly over a medium heat.

Add the flour and using a wooden spoon stir the two together to form a paste

Turn the heat down and allow the flour to cook out (this is called a ‘Roux’) – the mixture will become lighter in colour

In small measures, add the cold milk to the Roux and using a balloon whisk stir vigorously. Don’t add any further milk until the original amount has been incorporated. Continue to whisk until the mixture is thick and glossy.

Add the chopped parsley and season

Turn the heat down to its lowest setting and let the sauce cook gently for a couple of minutes, stirring from time to time.

Add the cream and lemon juice and serve in a warm jug.

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