Conwy Honey-Glazed Ham
Tender gammon gently boiled with cider, then baked with a sticky Conwy honey and mustard glaze until deep golden and glossy.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Large stockpot
- •Roasting tin
- •Aluminium foil
- •Sharp knife
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22 g
- carbs
- 16 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 420 kcal
Instructions
- 1
Place the gammon, onion halves, carrot, bay leaves, and black peppercorns into a large stockpot.
- 2
Pour in the cider and add enough cold water to cover the joint completely.
- 3
Bring to a gentle boil on the hob, skimming off any white foam from the surface.
- 4
Lower the heat, cover with a lid, and simmer gently for 1 hour and 30 minutes.
- 5
Preheat your oven to 190°C (170°C fan) and line a roasting tin with aluminium foil.
- 6
Lift the gammon out carefully and slice off the outer rubbery skin, leaving a neat layer of fat.
- 7
Score the fat into a diamond pattern with a sharp knife, taking care not to cut into the meat.
- 8
Press a whole clove firmly into the centre of each fat diamond.
- 9
Stir together the honey, wholegrain mustard, and brown sugar in a small bowl until blended.
- 10
Set the ham in the lined tin and brush generously with half of the honey glaze.
- 11
Bake for 15 minutes, brush with the remaining glaze, and roast for another 15 minutes until sticky and deep golden.
- 12
Rest the joint for 15 minutes before carving warm, or cool completely to serve as cold cuts.
Chef's tips
Simmer the gammon at a gentle bubble rather than a rolling boil to keep the meat tender. Watch the ham closely in the final 10 minutes of baking to prevent the honey glaze from scorching.
Ingredient substitutions
- Conwy honey → any raw wildflower or heather honey
- Welsh cider → cloudy apple juice or pure water
- wholegrain mustard → English mustard powder mixed with a splash of water
Storage
Wrap cold leftover ham in greaseproof paper and refrigerate for up to 5 days.
Reheating
Enjoy cold, or reheat carved slices gently in a low oven covered with foil with a splash of water.
Common mistakes to avoid
- •Cutting into the meat when scoring, which dries out the ham during baking.
- •Roasting at too high a temperature and burning the honey glaze.
Serving suggestions
Cooked Conwy Honey-Glazed Ham?
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