Honey glazed ham is an absolute thing of divine beauty. The ham comes from the hind leg of the pig. The ham needs to be simmered for three and a half hours with a bunch of seasonings. Place the pork into a pa with some water and begin to get extra flavor; peppercorn, bay leaves and chopped onions, carrots and leek. place the seasoning into the pork and bring that to boil then drop it to a simmer and let it tickle away for three and a half hours.

The glaze is what really smashes the ham, mustard and ham is everything you want in this. Pour 250 grams of honey into a pan, add a hundred grams of sugar and then add a quarter bottle of Madeira, get that in, bring it up to the bubble and then reduce it down a little bit and get it off.  What you are looking for is the big bubbles which will tell you it’s going to turn into a proper glaze. Remove your cooked ham and let t cool down, make the glazes core it up and toss it in the oven.

Score the ham one way and then the other and that helps with crisping up rather than a whole big skin. Next, put the mustard all over the ham then stud the ham with the cloves. Cover the ham all over with enough honey. So, place the honey glazed ham in the oven at 200 degrees Celcius for 30 minutes. After the first 30 minutes of baking, remove from the oven and glaze the ham again and place it back in the oven. Remove the honey glazed ham once done and let it cool and begin to slice.! The result is a moist and succulent dry ham.


  • 2kg smoked gammon joint
  • 2 bulbs of garlic, crushed
  • 1 onion, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 tsp freshly ground black pepper
  • 1 bay leaf

For the honey mustard glaze;

  • 250g honey
  • 150g Calvados
  • 150g wholegrain mustard


  1. Cook the ham by placing it into a pan and pouring enough cold over to cover it completely. Add the
    remaining ingredients and bring to a gentle simmer for 1.5 hours.
  2. Remove from the heat and allow to
    stand in the liquid for at least half an hour. (At this point, you could also choose to reserve the ham in
    the fridge if you wish to finish it later or the following day.)
  3. For the glaze, place the honey in a pan and heat to 200°C. Remove the pan from the heat and add the Calvados carefully.
  4. Return the pan to the heat, bring to the boil then reduce to a simmer until the liquid has reduced to what was the honey consistency.
  5. Preheat the Hub or Fusion BBQ to medium heat and remove the gammon from the liquid. Carefully place on a spit, then onto the barbeque on height setting 2.
  6. Apply layers of glaze to the gammon every few minutes until the ham begins to get sticky, this takes about an hour. Once sticky, lower the spit to setting 1 to color for another 10 minutes.
  7. Remove the ham from the spit and rest for 10 minutes before carving.