Baked ham with brown sugar & mustard glaze

Baked ham with brown sugar & mustard glaze

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(4 ratings)

Prep: 15 mins Cook: 3 hrs, 30 mins Plus soaking


Serves 12
Served hot or cold, this delicious cut of pork with a sugar glaze is best sliced into thick pieces

Nutrition and extra info

  • Freeze leftovers, sliced

Nutrition: per serving

  • kcal337
  • fat19g
  • saturates7g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein35g
  • salt4.02g
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  • 4-5kg/9-11lb raw smoked ham on the bone
  • 90g/3oz soft brown sugar
  • 6 tbsp wholegrain mustard
  • dark rye bread, sweet sliced pickles and bay leaves, to serve


  1. Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.

  2. Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.

  3. Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.

  4. Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).

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Comments (6)

kerrie29's picture

This is divine, I have cooked gammon and bacon joints so many times over the years but this is simply the best recipe, everybody comments on how lovely it is.

1edithbower's picture

I've done a similar recipe for many years. I do boil the ham first, then I use an english mustard powder and brown sugar, just patting it on the the fat before putting it in the oven for the last half hour.

saphhire's picture

Haven't tried this particular recipe but it sounds good. I baked my ham this year for the first time without boiling it first and it was delish. I should have bought a larger piece, as half of it has gone already. Also I baked it in a lidded casserole - (Judge manufacture). The dimples in the lid let the moisture drop down onto the joint and keep it moist. Saves on silver foil!!

smurfmurf's picture

I ALWAYS boil my ham first but may be an Irish thing will you let me know how you get on Theresa???

teresal's picture

Hi Scot01.

I always roast my ham without boiling and no disasters (or complaints) yet.

scot01's picture

I am trying this tonight however am slightly worried that it doesn't include any boiling which every other recipe seems to! Does the bake in tin foil do as good a job? Thanks

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