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Honey Mustard Glazed Ham With All the Trimmings

The scent of honey and mustard, melding with the savory aroma of roasted ham, always transports me back to my grandmother’s kitchen. Her glazed ham was the centerpiece of every holiday feast, a beacon of warmth and family gathered around the table. I remember sneaking slivers of the caramelized crust when no one was looking, a forbidden pleasure that made the holidays even sweeter. Now, carrying on that tradition, I’m sharing this recipe, honed over years, hoping it will create similar memories for you.

Recipe Overview

Prep Time: 31 hours (includes overnight soaking)
Cook Time: 3 hours
Total Time: 34 hours
Servings: 15
Dietary Type: Gluten-Free (if using gluten-free bread sauce)

Ingredients

Honey Mustard Glazed Ham:
- 2 1/2 kg ham, shin of raw gammon femur bone removed and hock bone left in
- 25 cloves
- 2 tablespoons olive oil
- 100 g honey
- 25 ml sherry wine vinegar
- 100 g coarse grain mustard
- 6 peppercorns
- 2 onions, peeled and halved
- 2 bay leaves, torn
- 1 carrot
- 1 celery rib
- 1 bulb of garlic, cut in half
Gluten Free Bread Sauce:
- 600 ml milk
- 2 bay leaves, torn several times
- 1 small onion
- 4 cloves
- 1 garlic clove, bashed with the back of a knife to squash but keep intact
- 700 g celeriac, peeled and cut into 1cm cubes
- 25 g butter
- salt
- white pepper
Purple Sprouting Broccoli:
- 1 1/4 kg purple sprouting broccoli, woody bottoms trimmed
- 100 g hazelnuts
- 75 ml hazelnut oil
- 25 ml olive oil
- sea salt
Roast Potatoes:
- 1 kg Maris Piper potato
- 50 g duck fat
- 6 sage leaves
- 6 sprigs marjoram
- salt
Parsley Sauce:
- 4 banana shallots
- 1 garlic clove
- 400 g flat leaf parsley
- 1 g xanthan gum
- 25 g butter
- black pepper

Equipment Needed

Large bucket or pan
Large pan
Roasting tray
Mixing bowl
Heavy based roasting tray
Medium sized pan
Liquidiser/blender
Grill

Instructions

Soak the Ham: Begin by soaking the gammon in a large bucket or pan of cold water overnight. This crucial step helps to reduce the salt content, resulting in a more balanced flavor.
First Boil: The next day, remove the gammon from the water and discard the soaking water. Place the gammon in a large pan and cover with fresh water. Bring the water to a boil.
Second Boil and Simmer: Once the water is boiling, drain it and refill the pan with cold water. Add the halved and peeled onions, whole peeled carrot, celery, halved garlic bulb, peppercorns, and the bay leaves to the water. Bring the mixture to a slow simmer and let it simmer for 2.5 hours.
Maintain Water Level: During the simmering process, top up with boiling water as needed to keep the gammon covered. Skim any scum that rises to the top.
Check for Doneness: Probe the ham at regular intervals to check its internal temperature. It should reach a minimum of 63ºC (145°F). Avoid cooking it above 70ºC (158°F), as this will dry out the meat.
Cool in Liquid: Once cooked, leave the ham to cool for an hour in the liquid.
Reserve Stock: Reserve 2 pints of the cooking liquid for the parsley sauce, and pour the remainder away (or save it for pea soup!).
Prepare for Glazing: Place the ham in a roasting tray. Remove the skin, leaving a thin layer of fat. Score the fat in a criss-cross pattern. Stud each square with a clove. Set the oven to 180ºC/Gas mark 4 (350°F).
Make the Glaze: In a mixing bowl, combine the olive oil, honey, mustard, and sherry vinegar.
First Glaze and Bake: Use a spoon to smear some of the glaze over the ham. Bake in the oven for 10 minutes.
Baste and Repeat: After 10 minutes, baste the ham with more of the remaining glaze and any juices that have dripped off the ham. Repeat this process every 10 minutes for the next 30 minutes.
Roast Potatoes: Prepare the Potatoes: Wash, peel, and remove any black spots from the potatoes. Cut the potatoes into even sizes, ensuring straight edges and right angles for optimal crisping. Large potatoes make this easier.
Roast Potatoes: Parboil: Place the potatoes in a large pan and cover with cold water. Season the water generously with salt – it should taste like the sea. Bring the potatoes to a slow boil and cook until they are nearly cooked through. Drain the water.
Roast Potatoes: Roughing Up: Once drained, place the potatoes back in the pan, put the lid on, and shake firmly. This will cause the outsides to break up slightly, creating more surface area for crisping.
Roast Potatoes: Initial Fry: Place a heavy-based roasting tray over two hob rings, add the duck fat, and melt. Put the potatoes in the tray and turn them over with a fish slice to coat them in the fat. Aim for a golden, crisp color on the potatoes, though it doesn’t need to be even all over.
Roast Potatoes: Oven Roast: Once the potatoes have developed a good amount of color (but before they start to burn), place them in a hot oven at 220ºC/Gas mark 8 (425°F) and roast until golden all over.
Roast Potatoes: Season and Serve: When the potatoes are ready to serve, sprinkle with chopped sage and marjoram.
Bread Sauce: Infuse Milk: For the bread sauce, peel a small onion and stud it with the cloves. Place the garlic, onion, and bay leaves into a medium-sized pan with the milk and bring slowly to the boil to infuse the milk.
Bread Sauce: Cook Celeriac: In another medium-sized pan, melt the butter. Add the peeled and chopped celeriac and coat it in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes, or until the celeriac is tender. Don’t worry if the milk splits.
Bread Sauce: Blend: Season with salt and white pepper. Once the celeriac is tender, blend it in a liquidiser/blender until smooth. Keep warm until ready to serve.
Check Ham and Rest: Revisit the ham and ensure it’s golden all over. Once golden, let it rest for 10 minutes before carving.
Broccoli: Blanch: Bring a large pan of salted water to the boil (the water should taste like the sea). Cook the broccoli in the salted water for 3-4 minutes, until the stem is just tender.
Broccoli: Stop Cooking: Immediately place the broccoli into cold water to stop the cooking process. After 5 minutes, drain the broccoli well; it should still be reasonably firm.
Broccoli: Toast Hazelnuts: Toast the hazelnuts in a pan, then remove them and roughly chop. Add the chopped hazelnuts to the hazelnut oil.
Broccoli: Grill and Serve: Toss the broccoli in olive oil and season with sea salt. Place it under a hot grill and turn it after 1-2 minutes. It’s fine if some of the leaves char slightly – the bitter notes are a good contrast. Once the broccoli is hot and slightly charred, dress it with the hazelnuts and serve.
Parsley Sauce: Sauté Aromatics: For the parsley sauce, peel and slice the banana shallots and garlic. Sweat them down in the butter in a medium-sized pan. Add the reserved ham stock and bring to a boil.
Parsley Sauce: Blend and Thicken: Chop the flat leaf parsley, including the stalks. Place the ham stock and parsley in a liquidiser/blender and blend for 3-4 minutes. Add the xanthan gum to prevent the sauce from splitting when cooling.
Parsley Sauce: Season and Serve: Season the parsley sauce with black pepper and serve warm with the rest of the components.

Expert Tips & Tricks

Brining Boost: If you have time, consider brining the ham for an even more succulent and flavorful result. A simple brine of water, salt, sugar, and spices can work wonders.
Glaze Variation: Experiment with different flavor combinations in your glaze. Try adding a touch of maple syrup, bourbon, or even a pinch of cayenne pepper for a kick.
Crispy Potatoes Secret: For extra crispy roast potatoes, add a tablespoon of semolina to the pan after shaking them to rough up the edges.
Herb Infusion: Infuse the duck fat with herbs like rosemary or thyme for added depth of flavor in the roast potatoes.
Broccoli Prep: To ensure even cooking, cut the broccoli florets into similar sizes.

Serving & Storage Suggestions

Serve the Honey Mustard Glazed Ham hot, carved into thin slices, alongside the roast potatoes, purple sprouting broccoli, and parsley sauce. The gluten-free bread sauce provides a comforting counterpoint to the richness of the ham.

Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in a low oven or microwave. The roast potatoes and broccoli are best enjoyed fresh, but can also be stored in the refrigerator for up to 3 days. Reheat the potatoes in a hot oven to restore their crispness. The parsley sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave. The ham can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1201.5 kcal	N/A
Calories from Fat	897 g	75%
Total Fat	99.7 g	153%
Saturated Fat	13.3 g	66%
Cholesterol	102.7 mg	34%
Sodium	2674.1 mg	111%
Total Carbohydrate	35.8 g	11%
Dietary Fiber	6.7 g	26%
Sugars	9.8 g	N/A
Protein	45.5 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spice It Up: Add a pinch of red pepper flakes to the glaze for a touch of heat.
Citrus Twist: Incorporate orange or lemon zest into the glaze for a brighter flavor.
Sweet Potatoes: Substitute sweet potatoes for regular potatoes for a different flavor profile.
Green Beans: Replace the purple sprouting broccoli with green beans or asparagus.
Dairy-Free Bread Sauce: Use a plant-based milk alternative, such as almond or oat milk, for a dairy-free bread sauce. Ensure the butter used is also dairy free.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-cooked ham for this recipe?
A: Yes, you can use a pre-cooked ham, but reduce the initial simmering time significantly. Focus on heating it through and glazing it for flavor.

Q: How do I prevent the ham from drying out during cooking?
A: Ensure the ham is properly basted with the glaze throughout the baking process and avoid overcooking it. Using a meat thermometer helps to monitor the internal temperature.

Q: Can I make the parsley sauce ahead of time?
A: Yes, the parsley sauce can be made a day in advance and stored in the refrigerator. Reheat it gently before serving.

Q: What can I do if my bread sauce splits?
A: Adding a small amount of xanthan gum, as indicated in the recipe, helps to prevent splitting. If it does split, try whisking it vigorously or blending it briefly to re-emulsify.

Q: Can I freeze the leftover glazed ham?
A: Yes, you can freeze leftover glazed ham. Wrap it tightly in plastic wrap and then in foil, or store it in an airtight container. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

I hope this recipe brings you as much joy as it has brought my family over the years. The combination of sweet and savory flavors, with the perfectly cooked ham and vibrant side dishes, makes for a truly memorable meal. Don’t be afraid to experiment with the glaze or add your own personal touch to the sides. I encourage you to try this recipe and share your feedback. It pairs beautifully with a crisp white wine or a sparkling cider. Happy cooking!

Honey Mustard Glazed Ham With All the Trimmings Recipe