Honey-glazed Ham

Try Mike Robinson's glistening ham next time you have friends or family over - it's simple to make and tastes great too
By Mike Robinson
Honey-glazed Ham
  • Rating:
  • Serves: 8
  • Cook Time: 2.8333333333333335 hours 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the ham

  • 1 x 2 kg smoked ham, with skin on
  • 1 litres dry cider
  • 1 litres water

For the glaze

  • 3 tbsp honey
  • 3 tbsp wholegrain mustard
  • 100 ml dry cider
  • handfuls cloves

To serve

  • 250 g green beans, blanched
  • 250 g new potatoes, steamed
  • crusty bread


1. Tie string around the ham to keep the meat in a compact shape as it cooks. Place in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender.

2. Leave it to cool in the cooking liquid. Carefully cut the skin off the ham, making sure to leave the fat on. Criss-cross the fat with a sharp knife. Preheat the oven to 220C/gas 7.

3. For the glaze, warm the honey, mustard and cider in a pan and boil until it thickens to a treacle-like consistency. Spoon the glaze over the ham fat, and place in a roasting tin. Dot the cloves over the surface and bake for 20 minutes, or until the glaze has caramelised.

4. Cut slices from the ham and serve with crusty bread, green beans and buttered new potatoes.

Rate This Recipe