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Muscovado & Mustard Glazed Ham

Billington's Musc and Mustard Glazed Ham rs

This ultimate year-round ham recipe from Billington’s is simple and easy to prepare. The muscovado glaze will transform any ham. Try it on Boxing Day with plum, cranberry and chilli chutney.

Serves 6-8
Preparation time: 20 minutes, plus cooling
Cooking time: 2 hours 5 minutes


2kg Boneless unsmoked gammon joint
1 Large carrot, peeled and roughly chopped into chunks
1 Large onion, quartered
3 Sticks of celery, roughly chopped into chunks
2 Bay leaves
A few cloves, to decorate
75g Billington’s Unrefined Light Muscovado Sugar
2tbsp Runny honey
2tbsp Wholegrain mustard
50ml Apple juice


  • Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.
  • Preheat the oven to 190°C or gas mark 5. Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.
  • In a small pan, gently heat the sugar, honey, mustard and apple juice together until combined. Spread ¾ of the mixture over the surface of the gammon. Transfer on to a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the left over glaze and the juices.
  • Eat hot or cold with Christmas chutney.

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