This recipe makes a honey glazed roast ham that is so delicious and perfect for Christmas. The honey gives the ham great flavour and provides the perfect balance of sweet and savoury.
Like many people, Christmas is one of my favourite times of the year and I spend a lot of time in the kitchen making my family favourites. I make this honey glazed ham recipe every Christmas and it is definitely a hit in my household.
The honey glazed ham is prepared by boiling a gammon which I cover in a sweet glaze then roast. The delicious combination of the savoury ham with the sweet flavour from the glaze makes this ham a must for the festive season.
Once you glaze are roast the ham, it is best to allow it to completely cool before carving and serving.
How To Serve Honey Glazed Ham?
There are many delicious ways to serve this honey glazed ham so I’ve included some suggestions.
- This ham can be eaten as a snack. Pair it with foods such as cheeses, olives or grapes for a delicious festive snack.
- Serve as part of a main course with some potatoes and vegetables.
- Serve as part of the Christmas dinner to accompany your turkey. Like turkey, it goes perfect with cranberry sauce.
- Slice and serve as part of a buffet.
- Serve it in a salad with boiled eggs.
- Add to sandwiches with salad and mayonnaise.
Ingredients for Honey Glazed Ham
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Gammon
- Gammon - for this honey glazed ham recipe, I use an unsmoked boneless gammon.
- Onion - use a red or brown onion.
- Black pepper - I use black peppercorns.
- Cinnamon - for this recipe, I use cinnamon sticks to flavour the gammon.
- Bay leaves - use bay leaves to add flavour.
- Mixed Spices - also to add flavour to the gammon.
- Cloves - use to decorate the ham.
For the Glaze
- Sugar - I use soft brown sugar but use any sugar.
- Wine - use any red wine.
- Sherry vinegar - or you can use red wine vinegar.
- Honey - use any clear honey.
How to Make Honey Glazed Ham
1. Place the gammon in a large saucepan and pour on enough cold water to cover. To the water, add the onion, black peppercorns, cinnamon sticks, bay leaves and mixed spices. Bring to a boil and once the water begins to boil turn the heat down to simmer for 1 - 3 hours dependent on the size. I normally go for 1 hour per kilogram of the weight. While the ham is boiling, prepare a roasting tin by lining it with foil.
2. Once the ham has cooked, turn off the heat and allow to cool in the water for 1 hour before placing the ham in the prepared roasting tin. Cut and remove the string then cut away the skin and fat from the gammon leaving a thin even layer of fat. Score the fat in a diamond pattern and place a piece of clove into each diamond.
3. Preheat the oven to gas mark 5/375oF/190oC/170oC fan. Add all the glaze ingredients to a saucepan and stir over a medium heat. Once the glaze begins to boil, turn the heat down to a low heat and simmer for 5 minutes until it turns into a glossy syrup. Ensure you do not leave unattended as it may boil over.
4. Pour half of the honey glaze over the ham and roast for 15 minutes. Pour the second half of the glaze over the ham and roast for another 15 minutes until the ham is golden brown. If the glaze solidifies when you go to pour the second half then just return it to the heat in the saucepan and it will loosen enough to pour on the ham. Remove from the oven and allow to completely cool before carving.
Recipe Tips
- If you have trouble finding cinnamon sticks. You can use ground cinnamon instead.
- The time to boil the ham is dependant on the weight. I normally allow an hour per kilogram.
- The stock left from boiling the gammon can be used as a base to make soups, sauces or gravy. Just add your favourite soup ingredients.
- I line my roasting pan with foil before I bake the gammon as the glaze is very sticky and hard to clean. If you use foil, you can just remove the foil and discard it without any sticky complications.
- Refrigerating the ham once it cools makes it easier to slice.
Nutrition
Nutrition based on 1 slice - Calories: 97kcal | Fat: 3.4g | Saturates: 1.1g | Carbs: 8.0g | Sugar: 8.0g | Fibre: 0.0g | Protein: 8.0g | Salt: 1.0g.
Storage
You can store this ham in the fridge for around 5 days.
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Honey Glazed Ham (Gammon)
Ingredients
For cooking the gammon
- 1 - 3kg unsmoked boneless gammon
- 1 medium onion (peeled and cut in half)
- ½ teaspoon black peppercorns
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon mixed spices
- Handful of cloves
For the glaze
- 100g soft brown sugar
- 50ml red wine
- 20ml sherry vinegar
- 100g honey
Instructions
- Place the gammon in a large saucepan and pour on enough cold water to cover. To the water, add the onion, black peppercorns, cinnamon sticks, bay leaves and mixed spices. Bring to a boil and once the water begins to boil turn the heat down to simmer for 1 - 3 hours dependent on the size. I normally go for 1 hour per kilogram of the weight. While the ham is boiling, prepare a roasting tin by lining it with foil
- Once the ham has cooked, turn off the heat and allow to cool in the water for 1 hour before placing the ham in the prepared roasting tin. Cut and remove the string then cut away the skin and fat from the gammon leaving a thin even layer of fat. Score the fat in a diamond pattern and place a piece of clove into each diamond.
- Preheat the oven to gas mark 5/375oF/190oC/170oC fan. Add all the glaze ingredients to a saucepan and stir over a medium heat. Once the glaze begins to boil, turn the heat down to a low heat and simmer for 5 minutes until it turns into a glossy syrup. Ensure you do not leave unattended as it may boil over.
- Pour half of the honey glaze over the ham and roast for 15 minutes. Pour the second half of the glaze over the ham and roast for another 15 minutes until the ham is golden brown. If the glaze solidifies when you go to pour the second half then just return it to the heat in the saucepan and it will loosen enough to pour on the ham. Remove from the oven and allow to completely cool before carving.
Sarah says
Lovely recipe