Christmas ham

  • Prep time 15 mins
  • Cook time 3 hrs
  • Serves 5+


  • joint of ham
  • 1 tin of cider
  • 1 pint of apple juice
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 tsp coriander seeds

For the glaze:

  • 50g light brown sugar
  • 1 tbsp clear honey
  • 2 tsp mustard
  • 2 tbsp soy sauce
  • 2 clementines, zest
  • 1 tbsp marmalade
  • cloves – to decorate


This roast Christmas ham is delicious served hot with seasonal roast veg and creamy mashed potato, or cold as part of a Boxing Day salad or in sandwiches.

  1. Preheat the oven to 180ºC / fan 160ºC / Gas 4 and weigh your meat to calculate the cooking time – it’ll need 25 minutes per 450g, after bringing to the boil. The joint pictured weighs approximately 2.5kg and needs to be boiled for around 2 hours 20 minutes.
  2. Put the ham joint in a large saucepan and submerge fully with the cider and apple juice and water. Add the rest of the ingredients.
  3. Bring to the boil then simmer for the required time.
  4. Lift the joint out of the liquid and leave to cool for around 15 minutes. Remove the really fatty rind carefully, leaving a smaller layer of fat behind.
  5. Score a criss-cross diamond pattern with a sharp knife in the fat. Push a clove into each square / diamond.
  6. Mix the glaze ingredients and brush all over the joint.
  7. Place the joint in a roasting tin and cook in the oven for 30 – 40 minutes, until the glaze turns golden.
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