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    Home > Meat

    Baked Ham with Brown Sugar and Mustard Glaze

    Published: Apr 11, 2019 · Modified: Mar 8, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Minimal effort is required for my easy baked ham with brown sugar and mustard glaze!
    Baked Ham on a wooden chopping board

    I know those huge joints of ham with the bone in look impressive, but 5 kilos of ham can be a little too much - unless you're having a big party or you're happy to eat ham butties for the next 6 months.

    This recipe uses a regular gammon joint (about 1.4kg/3 pounds) that you can buy from most supermarkets at a reasonable price (ours was £11). For us, that was enough for dinner, sandwiches for the next couple of days and an extra portion to put away for another meal (such as fried rice, or ham and cheddar croquettes).

    Baked ham with slices taken on a wooden board

    We start by placing the gammon joint in a large pan. Cover with water, a quartered onion, peppercorns and bay leaves. Bring to the boil and simmer for 20 minutes per pound. So a 1.4kg/3 pound gammon joint should take 1 hour.

    Remove the ham from the pan and leave to cool on a chopping board for a few minutes. Then remove the skin using a sharp knife. Try to leave as much of the fat as possible behind, as this will help to keep the ham moist and will add flavour.

    Score the ham, then brush on a mixture of brown sugar, dijon mustard, wholegrain mustard and spiced rum.

    Place in the oven  at 190C/375F for 20 minutes, basting with more of the mustard glaze half-way through cooking.

    Baked ham preparation steps collage

    Delicious eaten hot, sliced into thick slabs as part of a main mean, or served cold, sliced thinly for sandwiches etc.

    Baked ham with honey mustard glaze and cloves on a chopping board

    Difference between gammon and ham

    Gammon is basically ham before it has been cooked. Gammon (which is a cut of meat from the hind leg of a pig) is cured - usually in brine or using a dry salt method (similar to bacon). This curing process preserves the gammon and develops the pink texture. The gammon then needs to be cooked before being eaten. Once cooked, it will be ham. You can slice it and serve it as you would with ready-sliced ham from the deli counter.

    This gammon/ham differentiation can be a little confusing as, in the UK at least, a popular pub dish is gammon and chips. No, we don't serve up raw gammon with our chips. It's simply a thick slice that has been taken off the gammon joint before being cooked. Then it's fried or grilled. This is known a gammon steak (but I guess really it's a 'ham' steak).

    Smoked or un-smoked:

    Personally I prefer smoked, as it has a greater depth of flavour, but go with what you prefer.

    Slow Cooker method

    You can do the boiling stage in a slow cooker if you prefer. Simply add the gammon to the slow cooker, cover with just-boiled water, the quartered onion, peppercorns and bay leaves. Then cook on High for 4-5 hours or Low for 6-7 hours. Then drain, glaze and bake in the oven as per the regular recipe.

    How long will home cooked baked ham last?

    Quickly cool, cover and refrigerate leftover ham. It should keep for 3 days.

    You can also freeze chunks/cubes of ham. Defrost them in the refrigerator overnight, then add other recipes - cooking the meat until piping hot throughout. See some ideas for this below.

    Leftovers

    Leftover ham is great in :

    • Fried rice
    • Ham and cheddar croquettes
    • Ham and cheese croissants with honey mustard glaze
    • Chicken and ham pie
    • Pasta bakes (replace the bacon with ham in this chicken and bacon mac n cheese)

    Best ham glaze

    Personally I love a brown sugar and mustard glaze, but you could replace the sugar with honey if you prefer. You could also:

    • Add orange zest
    • Add minced ginger
    • Give it an Asian twist by making a glaze from brown sugar, garlic, soy sauce, chilli sauce and ginger
    • Give it an Italian twist by making a glaze from oregano, thyme, rosemary, lemon zest, garlic and olive oil

    Overhead image of honey and mustard glazed baked ham on a wooden board with slices taken

    Here's the recipe video:

    The Baked Ham with Brown Sugar and Mustard Glaze Recipe:

    Square image of a baked ham join with honey mustard glaze on wooden board

    Baked Ham with Brown Sugar and Mustard Glaze

    By: Nicky Corbishley
    Minimal effort is required for my easy baked ham with brown sugar and mustard glaze!
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 20 mins
    resting time 10 mins
    Total Time 1 hr 30 mins
    Course Dinner
    Cuisine British
    Servings 12 servings
    Calories 187 kcal

    Ingredients
     

    Ham:

    • 3 lb (1.4kg) boneless smoked gammon joint
    • 1 large onion - sliced in quarters (no need to remove skin)
    • 2 bay leaves
    • 1 tsp black peppercorns

    Glaze:

    • ½ cup (100g) soft brown sugar
    • 2 tbsp Dijon mustard
    • 2 tbsp wholegrain mustard
    • 2 tbsp spiced rum - (optional - you can leave out entirely if you prefer)
    • 1 tsp cloves

    INSTRUCTIONS
     

    • Place the gammon in a large pan, cover in cold water. Add the onion, bay leaves and peppercorns.
    • Bring to the boil, simmer for 20 mins per pound (mine took 60 minutes). Carefully remove from pan and place on a chopping board. Leave to cool for 10 minutes.
    • Using a sharp knife, carefully remove the skin from the ham joint. Leave as much of the fat as possible behind.
    • Score the fat in diamond patterns using a sharp knife.
    • Preheat the oven to 190C/375F and line a baking tray with foil.
    • In a small bowl, mix together the glaze ingredient until combined. Spoon ¾ of the mixture on top of the ham. Place in the oven and cook for 20-25 mins, basting with the remaining glaze in the last 10 minutes of cooking.
    • Remove from the oven and rest the meat for 10 minutes before carving.

    Video

    ✎ Notes

    Nutritional information is per serving. There are approx. 12 servings in this recipe.

    Nutrition

    Calories: 187kcalCarbohydrates: 10gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 51mgSodium: 1499mgPotassium: 405mgSugar: 9gVitamin C: 37.3mgCalcium: 19mgIron: 1.3mg
    Keywords Christmas, dinner party, easter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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    Reader Interactions

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    1. Ashley says

      January 05, 2022 at 6:06 pm

      What do I do when the butcher sells the gammon without skin? Can I still boil it without the skin?

      Reply
    2. Ridders says

      December 20, 2021 at 11:55 am

      Hi - my gammon joint is larger than yours. Obviously I will simmer it for longer, but what about the oven cooking time. Should I increase that too or is the cooking done in the boiling stage?

      Reply
      • Nicky Corbishley says

        January 29, 2022 at 2:36 pm

        That's difficult to say without knowing the size, but as a general rule, i'd increase the simmering time, to ensure the joint is cooked, but stick to the same time (or just a couple of minutes longer) in the oven. Basically until it's lovely and golden brown.

        Reply
    3. Sandra Amos says

      December 19, 2020 at 9:08 am

      I was looking for a straightforward recipe for gammon ham to serve after Christmas for 6 of us and this one ticks all my boxes. Just thinking what to serve it with as a main meal rather than buffet style. I am looking for a sauce as well as side dishes, any suggestions please?

      Reply
    4. Julie Brazier says

      April 12, 2020 at 12:59 pm

      5 stars
      This is now our go-to recipe for special family dinners. 🙂 Just to say though, that the bit with the cloves is not really obvious unless one watches the video. I assumed it was necessary to grind the cloves and mix in with the glaze. Which is fine, but adds extra work. And then the visual appearance loses that effect too.

      Reply
    5. Thomas says

      June 11, 2019 at 9:07 am

      5 stars
      Absolutely fantastic. Made this at the weekend. I love the hint of rum in the glaze.

      Reply
    6. Christine says

      April 24, 2019 at 8:36 am

      I made this for our Easter Monday family gathering, delicious. Thought I may have some leftover to used the next day, but alas no every little bit eaten. Thoroughly enjoyed by all.

      Reply
    7. Brian says

      April 11, 2019 at 6:22 pm

      You have to check the slow cooker paragraph ... pretty sure lower temps take longer than higher temps.

      Reply
      • Chris Corbishley says

        June 04, 2019 at 4:31 pm

        Hi Brian,

        You are absolutely right. It should say "cook on High for 4-5 hours or Low for 6-7 hours".

        I have updated the post.

        Thanks

        Chris & Nicky

        Reply
    8. Sarah says

      April 11, 2019 at 2:24 pm

      I'm not a fan of ham by any means, but I have to admit, that this looks delicious. I know my son and husband would love it. Might have to give this one a try.

      Reply

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