Bourbon & Muscovado Glazed Ham

time 3hrs
serves 6+
difficulty Lil Tricky

It's Christmas Ham! But with some added booze, because that's what this year calls for. Christmas Ham is maybe one of my favourite parts of Christmas and this recipe is a nice combination of things my mum does, and trendy things Umberto does. Nothing I do, as always. We've also got a great use for the leftover cooking water 🎉


For the Ham

  • Boneless unsmoked gammon joint (1.5kg - 2kg)
  • Loads of cloves
  • For the Stock

  • 2 litres of Medium / Cider
  • 2 Tbsps Black treacle
  • 6 cloves
  • Tsp of Allspice berries
  • 2 Bay leaves
  • Tbsp black peppercorns
  • Peeled zest of 1 orange
  • For the rub

  • 5 tbsps Light Muscavado sugar
  • 2 tbsps mustard powder
  • Grated zest of 1 orange
  • 50ml of Bourbon
  • 📖Method

  • Take all the hard ingredients for the stock and blitz in a spice grinder or pestle and mortar.
  • Put your ham in a deep lidded pan with all ingredients for the stock. If the ham is not completely covered in the cider, top up with water until it's fully submerged.
  • Simmer on a medium heat for roughly 2 hours. If you have a thermometer you're looking for a 65dgree internal heat.
  • When done, remove from the pan and cover with foil. Leave it to cool enough that you can touch it.
  • Save that cooking liquid! Pop it a container, and then use it to make super nice beans, using the recipe below.
  • In a bowl, combine all the ingredients for the rub, you want it to stick to the ham, so if it's a little loose, pad it out with a little more sugar and a little more mustard powder.
  • Preheat the oven to 200degrees
  • Once cooled, using a knife, remove the skin but leave as much of the fat as possible. If you start from a corner you should be able to easily peel it.
  • After removing the skin, score the fat into diamonds.
  • Pour on your rub mix and pat into ham.
  • Once covered add cloves to each cross-section
  • Add the ham to an oven tray and pop in the oven.
  • Allow to roast for 20-30 minutes. Half way through remove the ham and pat on some extra sugar. The ham is already cooked at this point so you are just watching for once the glaze has turned a nice golden brown.
  • Serve hot or cold, this keeps in the fridge very well so you can enjoy it all week.