This mustard glazed ham is really simple with only a few steps but so traditional which is so important at Christmas – for Christmas lunch and the essential leftovers. It will not jump out and steal focus from the turkey nor will it demand anything to juggle making it with the many other dishes that turn Christmas dinner into an absolute, trousers-unbuttoning, feast!
I soak it overnight the day before Christmas Eve. Boiling it is one of the many jobs I do on Christmas Eve for dinner the next day. Because there is no real deadline for these jobs, there is no pressure and they can be done around time spent with the family, a screening of ‘The Sound Of Music’ or a glass of mulled wine. It really is crucial to do as much as you can on Christmas Eve so that you can be as relaxed as possible while turning out an impressive spread, probably for more than you’re used to too.
On the day itself, you will not have trouble finding the time in the morning to remove the rind, score the fat and stud it with cloves and mix up the glaze. Once the turkey comes out to rest, pour the glaze over the ham and roast your glazed ham for an hour.
- 1 3 Kg Ham
- about 3 tbsp cloves
- 100 g brown sugar
- 4 tbsp English mustard
- half a can of cider
- On December 23rd, put the ham to soak overnight in cold water.
- On Christmas Eve, transfer the ham to a pot of fresh water and bring to the boil.
- Once boiling, allow to simmer for 3 hours. Then remove from the pan, cover in foil and set aside until Christmas morning.
- On Christmas morning, remove most of the fat and score the remaining fat in diamond shapes, studding each diamond with a clove.
- Add the brown sugar, mustard cider to a jug, mix will and set aside until just before roasting.
- Pour the glaze over the ham and roast at 200 degrees Celsius for half an hour and serve.