The ham does the heavy lifting beside the turkey, then again in every sandwich afterwards. Whether you start with our glazed ham or finish a fresh ham with your own glaze, this is the method for a sticky honey and mustard finish.
| Prep | 15 min |
| Cook | 35 min |
| Total | 50 min |
| Yield | Serves 10 or more |
Take the ham out of the fridge an hour beforehand. If there is skin to remove, cut it away with a small sharp knife, leaving an even layer of fat behind. The fat is what carries the glaze. Always follow any pack guidance that comes with your joint.
Score the fat into diamonds, cutting into the fat but not the meat. Push a clove into the point of each diamond if you like.
Stir the honey, both mustards and the brown sugar together until smooth. It should be thick enough to sit on the ham rather than run off it.
Sit the ham on foil in a roasting tin. Brush over a third of the glaze. Roast at 190C, fan 170C, for 30 to 35 minutes, brushing on more glaze every ten minutes, or follow pack timings if they differ.
The glaze goes from golden to burnt quickly. If it is darkening too fast, tent loosely with foil. Rest for fifteen minutes before carving.
Match the recipe to the bird, joint or side on the storefront.
