Jenny Bristow

Ireland's good food Ambassador

Baked Christmas Ham with Honey Mustard, Cloves and Apple Juice

Baked Christmas Ham with Honey Mustard, Cloves and Apple Juice

Added on

Serves: 8-10


All the team at Joe Mcgee’s Butchers will be happy to advise on the right choice of gammon for your Christmas cooking.


  • 1.5Kg (approx. 3lbs) gammon joint
  • 2 onions cut into large chunks
  • 1 leek
  • 2 sticks celery
  • 1 carrot
  • 2 bay leaves
  • 8-10 black peppercorns
  • Bunch of fresh herbs e.g. parsley
  • 1 pt water
  • 2 pts apple juice (unsweetened)

To finish the Gammon

  • 2-4 tsp English Mustard
  • 50g/2ozs Demerara sugar
  • 4 dsp honey
  • ½ pt apple juice
  • ¼ pt water or stock
  • 2-3 small apples – halved
  • Small box/packet of whole cloves
  • 2-3 apples


Firstly rinse the gammon well under cold water or if time permits place in a large basin covered with cold water and leave to steep for 1-2 hours.

Place in a large saucepan, cover with apple juice and sufficient water to ensure the ham is covered. Add the onion, carrot, leek, celery, herbs and peppercorn.

Place over a medium heat, bring to boiling point then reduce the temperature to simmering. Cover and leave to cook gently for 1¾ hours. Turn off heat and leave to cook slightly before removing from the stock.

Using a sharp knife carefully remove the skin from the gammon ensuring you leave a good layer of fat.

Score the knife through the fat in a lattice fashion then smear the entire skin of the joint with mustard. Pour over the warmed honey. Using whole cloves place in the ham in a lattice effect.

Dust with Demerara sugar then return to a foil lined dish.

Pour around the gammon ½ pt apple juice, sprinkling of 2-3 whole cloves and ¼ pint water and 2-3 apples halved.

Season well with black pepper and bake in the oven at 180°C/350°F/Gas No. 4 for 40-45 minutes approximately. Baste often.

There is no need to enclose the ham in the foil, I find it better to leave it open. The Christmas Ham takes on a wonderful honey coloured glaze.

To Serve

Sprinkle with the glaze