Baked Christmas Ham with Honey, Mustard, Cloves and Apple Juice

Baked Christmas Ham with Honey Mustard, Cloves and Apple Juice




1.5kg (approx. 3lbs) gammon joint

2 onions cut into large chunks

1 leek

2 sticks celery

1 carrot

2 bay leaves

8-10 black peppercorns

Bunch of fresh herbs e.g. parsley

1 pt water

2 pts apple juice (unsweetened)


See notes on choice of gammon



To Finish the Gammon

2-4 tsp English mustard

50g/2ozs Demerara sugar

4 dsp honey

½ pt apple juice

¼ pt water or stock

2-3 small apples – halved























Firstly rinse the gammon well under cold water or if time permits place in a large basin covered with cold water and leave to steep for 1-2 hours.


Place in large saucepan, cover with apple juice and sufficient water to ensure the ham is covered. Add the onion, carrot, leek, celery, herbs and peppercorns.


Place over a medium heat, bring to boiling point then reduce the temperature to simmering. Cover and leave to cook gently for 1¾ hours. Turn off the heat and leave to cook slightly before removing from the stock.


Using a sharp knife carefully remove the skin from the gammon ensuring you leave a good layer of fat.


Score the knife through the fat in a lattice fashion then smear the entire skin of the joint with mustard. Pour over the warmed honey. Using whole cloves carefully slice the ham in a lattice effect.


Dust with Demerara sugar then return to a foil lined dish.


Pour around the gammon ½ pint apple juice, sprinkling of 2 whole cloves and ¼ pint water and 2-3 apples halved.


Season well with black pepper and bake in the oven @ 180˚C/350˚F/Gas No. 4 for 40-45 minutes approximately. Baste often.


There is no need to enclose the ham in the foil, I find it better to leave it open. The Christmas Ham takes on a wonderful honey coloured glaze.


To Serve

Sprinkle with the glaze.