Glazed ham with cider and mustard sauce

Glazed ham with cider and mustard sauce

Leiths How to Cook
Peter Cassidy

Ham and gammon joints can be salty. To remove excess salt you can soak the joint in cold water overnight. Alternatively, place the joint in a large saucepan of cold water, bring very slowly to a simmer, then discard the water.


Quantity Ingredient
1 unsmoked gammon or ham joint, about 1.4 kg
1 onion
1 carrot
2 thyme sprigs
5 black peppercorns
440ml dry cider
2 tablespoons clear honey
2 tablespoons english mustard
small handful cloves
50g butter
50g plain flour
300ml milk
1 heaped tablespoon wholegrain mustard, or to taste
freshly ground black pepper


  1. Place the ham in a large saucepan. Halve, peel and slice the onion and peel and slice the carrot, then add both to the pan with the thyme, peppercorns and cider. Top up with cold water to cover the ham, then bring to the boil. Reduce the heat, cover and simmer very gently for 25 minutes per 450 g, keeping the water level topped up during cooking so the ham is covered. To check that it is ready, insert a fork into the ham; it should push through easily. Once cooked, take off the heat and allow the ham to cool slightly in the liquor.
  2. Lift the ham out of the liquid onto a board. Strain the cooking liquor, discarding the aromatics. Bring to the boil and boil steadily over a high heat to reduce until the flavour is strong but not too salty; set aside. Heat the oven to 200°C.
  3. Using a sharp knife, remove the skin from the ham (wearing gloves if it is still too hot), leaving the layer of fat underneath. Place the ham on a baking tray and cut a diamond shaped lattice pattern into the fat, avoiding cutting into the meat itself. Mix together the honey and English mustard and spread over the ham, then stud the centre of each diamond with a clove. Bake in the oven for 20 minutes, or until browned and caramelised.
  4. Meanwhile, melt the butter in a small saucepan, stir in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Strain the ham cooking liquor and gradually add 500 ml to the sauce, stirring as you do so. Return to the heat, bring to the boil, stirring, then lower the heat and simmer for 2–3 minutes. Stir in the wholegrain mustard to taste and season with pepper.
  5. Slice the ham and serve with the sauce. This is also delicious served with baked leeks with cheese in place of the sauce.


  • Glazed ham with Cumberland sauce: Omit the cider and mustard sauce. Cut the finely pared zest of 1 orange and 1 lemon into fine julienne strips. Place in a saucepan with the juice of 1 lemon and 2 oranges. Add 200 g redcurrant jelly, 1 finely chopped shallot, 150ml port, ½ teaspoon Dijon mustard and a pinch each of cayenne pepper and ground ginger. Simmer for 10 minutes. Leave to cool before serving with the glazed roast ham.
Leiths School of food and wine
cookery course
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