Sticky treacle-glazed ham

Sticky treacle-glazed ham

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(9 ratings)

Prep: 20 mins Cook: 3 hrs Plus soaking and cooling

More effort

Serves 6 with leftovers

James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal707
  • fat42g
  • saturates16g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein78g
  • salt9.97g
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  • 3½ -4kg/7lb 10oz-9lb boned rolled piece unsmoked ham
  • 2 oranges, 1 cut into wedges and finely grated zest and juice of the other



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 cinnamon stick
  • 2 tbsp English mustard
  • 85g black treacle
  • handful cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • big bunch bay leaves and orange segments, to serve (optional)


  1. If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)

  2. While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.

  3. When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.

  4. Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.

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Comments, questions and tips

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13th Jan, 2014
made this to supply sandwiches throughout the Christmas period, so much better than razor thin shop bought ham! Followed the recipe, made no changes, excellent result.
18th Mar, 2013
Made this as part of a big buffet for my daughter's 18th birthday and it went down a storm. My husband said it was the best ham he'd EVER tasted. The lovely orange flavour permeated the whole joint and it was very succulent. I didn't use cloves because I thought this would be too Christmassy. I will definitely make this again - it will become a regular for parties.
31st Aug, 2012
great recipe, very succulent ham. definitely a new fave
18th Jul, 2012
I changed it slightly, using Czech lager instead of water and adding a bay leaf and some juniper berries to the liquid. I saved the liquid and this made a nice thin gravy! I forgot to put the cloves on but it still tasted good. If I cooked it again I'd lower the temperatures; I used the fan instructions but it started to burn rather quickly during the roasting time.
24th Jan, 2012
Best ham ever I have ever cooked usually use the maple and mustard recipe so I incorporated the 2 added a few mor spices to water, bay, corriander seeds, peppercorns and whole cloves along with the cinamon stick and orange. I did you the maple mustard glaze rather than the treacle. Will never boil a ham again!
30th Dec, 2010
Beautiful succulent meat. I wouldn't cook ham any other way now.
2nd Dec, 2010
I first cooked my Christmas Gammon using this recipe in 2008 and shall be using it again this year. It results in a beautifully moist and succulent ham and the cold leftovers are as good as the hot gammon! Any leftovers also freeze well.
28th Nov, 2010
We tried this recipe when it first appeared in GF and have been using it ever since. We have used apple juice and apples with cinnamon plus maple syrup or honey and mustard for the glaze. This method works for small joints as well as large adjusting the time as neccessary.
31st Oct, 2010
a lovely succulent roast, perfect for a winter sunday not just christmas. will definitely become a family favourite.
31st Oct, 2010
a lovely succulent roast, meat very juicy. perfect for a winter sunday lunch, not just christmas.
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